Red, White and Blue Mini Cheesecakes Recipe Perfect for the 4th of July
Creamy and colorful, these no-bake treats are sure to be the stars of your celebration
Hosting a 4th of July celebration is one of my favorite summer activities. We always have a big cookout with all kinds of good food, and then everyone goes together to see the fireworks show. Every patriotic party needs the right dessert, of course, which was the inspiration for this red, white and blue mini cheesecakes recipe. Just looking at these delicious mini cakes will make your guests feel festive! Plus, the recipe requires no baking, which is perfect for a hot summer day.
These individual desserts feature layers of delectable flavor. In a fun twist on traditional cheesecake, we use poundcake crumbs for the crust. The fluffy filling is a sweet cream cheese mixture, and it’s topped with raspberry purée and whipped cream. So yummy! Serve these showstoppers at your holiday cookout and we promise that your guests will be lining up for seconds. Give this recipe a try and leave us a comment below.
Yields
Total Time
Prep Time
Ingredients
- 2/3 of 1 (10.75 oz.) pkg. frozen poundcake, thawed
- 1/3 cup butter, melted
- 1 tsp. royal blue concentrated food coloring
- 1 (8 oz.) pkg. cream cheese
- 1 1/4 c. confectioners’ sugar
- 2 c. whipped topping
- 1 (12 oz.) pkg. raspberries
- 1 envelope unflavored gelatin
Instructions
• Line baking sheet with parchment; top with eight 3"x2" ring molds. In food processor, grind cake into crumbs. Mix butter and coloring; stir into crumbs. Press into bottoms of molds. Beat cream cheese and 1/2 cup sugar until smooth. Beat in 1 cup topping; fold in remaining topping. Divide among molds. Cover; chill 1 hr.
• Purée berries and remaining sugar; strain. Stir in 3/4 cup water. In microwave-safe bowl, stir gelatin into 1/4 cup water; let stand 5 min. Microwave 15 sec. or until liquid. Slowly whisk raspberry mixture into gelatin mixture. Cover; chill 1 hr. Divide among molds. Cover; chill 3 hrs. or until set. Run knife along inside edges of molds; remove. Garnish with whipped topping and berries.
Nutrition
- Calories: 413
- Fat: 26 grams
- Saturated Fat: 17 grams
- Protein: 4 grams
- Carbohydrate: 38 grams
- Fiber: 1 gram
- Cholesterol: 86 mg
- Sugar: 32 grams
- Sodium: 226 mg
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