Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

4th of July Mini No-Bake Cheesecakes

Recipe by Shannon Puglisi

These 4th of July mini no bake cheesecakes have a buttery graham cracker crust, three layers of red, white, and blue cheesecake filling, and a fluffy whipped cream swirl with patriotic sprinkles. The cutest no bake dessert for any summer cookout.

  • Total Time4 hours 30 minutes
  • Yield12 mini cheesecakes 1x
  • DietVegetarian

Ingredients

Scale
  • 1½ cups heavy whipping cream, cold (divided)
  • 16 oz cream cheese (two 8 oz blocks), softened
  • ½ cup granulated sugar
  • pinch of salt1½ cups graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 1 tablespoon granulated sugar (for crust)
  • red gel food coloring
  • blue gel food coloring
  • ¼ cup powdered sugar (for whipped cream)
  • red, white & blue sprinkles, for topping

Instructions

  1. Stir graham cracker crumbs, 1 tablespoon sugar, and melted butter together in a small bowl until evenly moistened.
  2. Line a 12 cup muffin pan with cupcake liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner, packing it firmly.
  3. In a stand mixer, beat the softened cream cheese on medium until completely smooth, scraping the bowl as needed.
  4. Add the ½ cup granulated sugar and pinch of salt. Beat until silky and fluffy.
  5. Pour in 1 cup of the cold heavy cream and beat on medium high until the filling is thick and holds its shape.
  6. Divide the filling evenly among 3 bowls. Leave one plain, tint one red with gel food coloring, and tint one blue with gel food coloring.
  7. Spoon the white filling over the crust in each liner. Tap the pan on the counter to settle the layer.
  8. Spoon the red filling over the white layer in each liner. Tap to settle.
  9. Spoon the blue filling on top. Smooth the surface gently.
  10. Refrigerate for at least 4 hours or overnight, until firm.
  11. Whip the remaining ½ cup heavy cream with the powdered sugar to stiff peaks.
  12. Transfer whipped cream to a piping bag fitted with a star tip and pipe a swirl onto each cheesecake.
  13. Top with red, white & blue sprinkles. Serve cold

Notes

  • Use full fat cream cheese in blocks, not the spreadable kind in tubs.
  • Gel food coloring works much better than liquid for vivid color without thinning the filling.
  • Cold heavy cream whips faster  chill the mixer bowl too if you have time.
  • Cheesecakes can be made a day ahead. Hold off on piping whipped cream until just before serving.
  • Store leftovers covered in the fridge for up to 4 days.
  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American

Find it online: https://yuminest.com/4th-of-july-mini-no-bake-cheesecakes/