Eco-Chic Flexi Vegan Logo: Lush green serif and script fonts with leafy sprig—inviting fresh, flexible eating. Save this idea so you can come back to it later.

Vegan Memorial Day & 4th of July Desserts: 3 Red, White, and Blue Treats That Steal the Spotlight

Fruit Fantasy Parfaits: vibrant, creamy treats with fresh berries, mint & crunchy granola—ideal for summer parties. Save this idea so you can come back to it later.

Ready to bring some serious fireworks to your dessert table without the dairy? Finding the perfect vegan Memorial Day desserts (that also work double duty for the 4th of July!) can sometimes feel like a challenge, but these red, white, and blue sweets are here to save the summer. They are bright, fresh, and totally party-proof. Whether you are hosting a backyard BBQ or heading to an Independence Day potluck, these treats are easy to prep and look gorgeous on a platter. Bonus: they are so delicious that no one will even guess they are vegan. Let’s dive into these festive, fast, and irresistibly good recipes!

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1. Berry-Licious Coconut Cheesecake Bars That Disappear First

Overhead flat lay of Berry-Licious Coconut Cheesecake Bars sliced into neat squares on a white parchment-lined tray: golden vegan graham cracker crust (graham cracker crumbs, melted coconut oil, maple syrup) topped with a creamy coconut-cashew cheesecake layer (soaked raw cashews, coconut milk from a 14-oz can) swirled with a vivid red-and-blue berry compote of strawberries, blueberries, and raspberries. Garnish with fresh blueberries and strawberry slices for a red, white, and blue effect; the perfect Vegan Memorial Day Desserts

Meet the no-bake cheesecake bars that taste like summer on a fork. They’re creamy, tangy, and layered with juicy berries for that red-white-blue moment. Make them the night before, slice before serving, and watch them vanish—seriously.

Ingredients:

  • 1 1/2 cups vegan graham cracker crumbs (about 12 sheets)
  • 5 tablespoons melted coconut oil
  • 2 tablespoons maple syrup (for crust)
  • 1 1/2 cups raw cashews, soaked 4–8 hours, drained
  • 1 (14-ounce) can full-fat coconut milk (use all, well-stirred)
  • 1/3 cup fresh lemon juice
  • 1/2 cup maple syrup (for filling)
  • 1 teaspoon vanilla extract
  • Pinch fine sea salt
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 tablespoon lemon zest (optional, but brightens everything)

Instructions:

  1. Line an 8×8-inch pan with parchment, leaving overhang. In a bowl, mix graham crumbs, melted coconut oil, and 2 tablespoons maple until sandy. Press firmly into the pan to make an even crust. Freeze while you make the filling.
  2. In a high-speed blender, add soaked cashews, coconut milk, 1/3 cup lemon juice, 1/2 cup maple syrup, vanilla, and salt. Blend on high until ultra-smooth and glossy, 60–90 seconds. Taste and adjust lemon or maple if needed.
  3. Pour the filling over the crust and smooth the top. Chill in the freezer for 2–3 hours until set but sliceable (or refrigerate 6–8 hours).
  4. Just before serving, toss strawberries with lemon zest. Top bars with strawberries and blueberries in loose stripes or a starry scatter for those patriotic vibes.
  5. Lift out using the parchment, slice into 16 squares with a sharp knife, wiping between cuts for clean edges.

Pro tip: Add 2 tablespoons coconut yogurt to the filling for extra tang. For a nut-free version, swap cashews for 12 ounces vegan cream cheese and reduce maple to 1/3 cup. Keep bars chilled until serving—they soften as they warm.

Berry Bliss Cheesecake: Creamy, fruity dessert with glossy swirl, fresh berries, mint & stars—perfect for brunch. Save this idea so you can come back to it later.

Grab everything you need to make these berrylicious coconut cheesecake bars and get ready for the ultimate holiday treat!

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2. Firecracker Fruit Skewers With Cloudy Vanilla Dip

45-degree angle shot of Firecracker Fruit Skewers arranged fan-like on a slate platter with a small bowl of cloudy vanilla vegan dip: skewers threaded with hulled strawberry halves, watermelon cut into star shapes, plump blueberries, and banana rounds (or mini vegan marshmallows as an alternate on a few skewers). The vanilla dip looks airy and spoonable, with vanilla bean specks and a gentle swirl on top. Drips of fruit juice on the slate, scattered extra blueberries and watermelon stars, patriotic red-white-blue color palette, soft window light, shallow depth of field emphasizing the glossy fruit.

These are the grab-and-go dessert everyone loves—juicy, colorful, and fun to build with kids. The creamy vanilla dip is dairy-free magic that takes two minutes. Bring them to a picnic and boom: instant centerpiece.

Ingredients:

  • 2 cups strawberries, hulled and halved
  • 2 cups watermelon, cut into 1-inch stars or cubes
  • 2 cups blueberries
  • 2 bananas, sliced into 1/2-inch rounds (or mini vegan marshmallows)
  • 1 cup vegan coconut yogurt (unsweetened or lightly sweetened)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons lime juice (to keep bananas from browning)
  • Optional: fresh mint leaves for garnish
  • 12–16 bamboo skewers

Instructions:

  1. Stir together coconut yogurt, maple syrup, and vanilla in a small bowl. Chill until serving. If you like it thicker, fold in 2 tablespoons coconut cream.
  2. Toss banana slices with lime juice to prevent browning. Pat dry gently.
  3. Thread fruit onto skewers: red (strawberry/watermelon), white (banana), blue (blueberries). Alternate patterns or go full ombré—no rules here.
  4. Arrange on a platter with the vanilla dip in the center. Sprinkle with mint and a squeeze of lime for fresh pop.

Pro tip: Want sparkle? Dust fruit lightly with shredded coconut or a whisper of cane sugar right before serving. For make-ahead, skewer everything but banana and add that layer last minute. Short on time? Serve the fruit and dip in a big bowl and call it a “dessert salad.”

Patriotic Fruit Skewers: Vibrant, refreshing skewers with juicy melon stars, fresh dip, and flags—ideal for festive summer picnics. Save this idea so you can come back to it later.

These Firecracker Fruit Skewers are a total crowd-pleaser—shop the essentials for your fruit stars and creamy dip below!

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3. Stars-And-Stripes Lemon Shortcakes With Coconut Whip

Straight-on plated presentation of Stars-And-Stripes Lemon Shortcakes split and filled: tender, golden shortcakes made from all-purpose flour (or 1:1 gluten-free blend), organic cane sugar, baking powder, baking soda, fine sea salt, and cold vegan butter, scented with lemon zest. Layered with billowy coconut whip and a mix of fresh strawberries and blueberries to echo the flag motif; a dusting of sugar on the berries and a light zesting of lemon over the whip. Served on a matte white plate with crumbs and a halved lemon in the background, warm directional light, high contrast for texture, bakery-style elegance.

Fluffy, golden shortcakes piled high with lemony coconut whip and a tumble of berries—this is the showstopper. It’s nostalgic, light, and perfectly tart-sweet. Make the shortcakes in 20 minutes and assemble right before dessert.

Ingredients:

  • 2 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1/4 cup organic cane sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons cold vegan butter, cubed
  • 3/4 cup cold non-dairy milk (oat or almond)
  • 1 tablespoon lemon juice (for “buttermilk”)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon turbinado sugar (for topping)
  • 1 pound strawberries, sliced
  • 1 1/2 cups blueberries
  • 2 tablespoons maple syrup (for macerating berries)
  • 1 tablespoon lemon juice (for berries)
  • 2 (13.5-ounce) cans full-fat coconut milk or coconut cream, chilled overnight
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whip)

Instructions:

  1. Preheat oven to 425°F. Line a baking sheet with parchment. Mix non-dairy milk and 1 tablespoon lemon juice; let sit 5 minutes to curdle.
  2. In a large bowl, whisk flour, cane sugar, baking powder, baking soda, and salt. Cut in cold vegan butter with a pastry cutter or fingers until pea-sized crumbs form.
  3. Stir in lemon zest, vanilla, and the lemon “buttermilk” just until shaggy. Do not overmix. Turn dough onto a lightly floured surface, pat to 1-inch thick, and cut 8 rounds with a 2 1/2–3-inch cutter (or form rustic squares).
  4. Transfer to baking sheet, brush tops with a bit of milk, and sprinkle with turbinado sugar. Bake 12–14 minutes until risen and lightly golden. Cool on a rack.
  5. While they bake, combine strawberries, blueberries, 2 tablespoons maple syrup, and 1 tablespoon lemon juice. Let sit 15 minutes to get juicy.
  6. Make the whip: Scoop solid coconut cream from the chilled cans into a bowl (save liquid for smoothies). Add powdered sugar and vanilla; whip with a hand mixer until fluffy, 1–2 minutes. Keep chilled.
  7. Assemble: Split warm shortcakes, spoon on coconut whip, pile with berries, and cap with the top. Finish with extra zest if you’re feeling fancy.

Pro tip: For extra lemon zing, brush split shortcakes with a quick lemon syrup (1 tablespoon lemon juice + 1 tablespoon sugar, warmed to dissolve). Gluten-free? Use a quality 1:1 baking blend and add 1 extra tablespoon milk if dough seems dry. Prep the shortcakes ahead; rewarm at 300°F for 5 minutes before serving.

Festive Berry Biscuit Delight: Fluffy biscuit, creamy whip, juicy berries—patriotic decor for easy July 4th hosting. Save this idea so you can come back to it later.

Bake up a showstopper with these Stars-And-Stripes Lemon Shortcakes—here is everything you need for fluffy shortcakes and coconut whip!

As an Amazon Associate, I may earn from qualifying purchases at no extra cost to you. Thank you for your support!

Expert Tips for Serving Vegan Memorial Day Desserts

  • Balance your table with something salty: grilled corn or a crunchy slaw plays great with sweet berries.
  • Use chilled platters for the bars and whip—they’ll hold better outdoors.
  • Add tiny red white and blue straws, flags, or star picks to skewers for instant flair without extra work.

📊 Track Your Vegan Macros

Planning your day? Use our free calculator to find your perfect daily calorie and macro targets.

A Sweet Finish

I cannot wait to see these beauties on your holiday spread! These vegan Memorial Day desserts are truly the ultimate way to sweeten up your celebrations from late May all the way through the 4th of July. They keep things light and fresh so you can focus on the fun. If you make any of these recipes, please tag me and show off your gorgeous creations. I hope you have a wonderful holiday season filled with sunshine, good company, and plenty of treats. Happy snacking, friends!

Hungry for more holiday magic?

From festive appetizers to show-stopping mains, discover my full collection of plant-based recipes for every celebration!

Explore All Holiday Recipes →
Red, white, and blue deliciousness awaits!

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