Red, White And Blue Mini Cheesecakes
These no bake red, white and blue mini cheesecakes are perfect for your 4th of July party. An easy recipe that will take your less than half an hour. Just mix, chill and enjoy!
Servings: 5 persons
Calories: 666kcal
Ingredients
- 350 g cottage cheese
- 1 cup sugar
- 200 g cookies
- 100 g butter
- 1 tbsp gelatin
- 100 g sour cream
- 100 ml heavy cream
- 3 tbsp cold water
- 1 red food dye
- 1 blue food dye
Instructions
- In a large bowl mix cottage cheese, sugar, and sour cream.350 g cottage cheese, 1 cup sugar, 100 g sour cream
- Add heavy cream and mix. Soak the gelatin in cold water, warm it up after 10 minutes (do not boil it). Pour the gelatin to the mixture. Mix well or punch with a blender.100 ml heavy cream, 1 tbsp gelatin
- In another bowl crush the cookies. Add melted butter. Mix until smooth.200 g cookies, 100 g butter
- Fill the cupcake liners with prepared butter and cookie mixture by a third. Put them in the freezer for 5-7 minutes.
- Then add a thin layer of the white mixture from the first bowl, leaving room for the red and blue colors.
- Divide the rest of the white cheesecake batter into two parts. Add blue food color to one, and red to another one. Mix well.
- Spread the red layer on the frozen white layer. Transfer to the freezer again for a couple of minutes.
- Lay out the final blue layer on the top. Transfer to the freezer for 10 minutes.
- Now comes the best part - decorating. Use fresh berries or fresh fruit of your choice. You can add edible mini stars or patriotic toppers.
Notes
- Use room temperature butter - To make it easier to mix butter with cookies, make sure you leave butter at a room temperature for half an hour before starting to work on the recipe.
Nutrition
Calories: 666kcal | Carbohydrates: 71.4g | Protein: 13g | Fat: 38.2g | Saturated Fat: 20.9g | Cholesterol: 107mg | Sodium: 449mg | Potassium: 148mg | Fiber: 0.4g | Sugar: 55.5g | Calcium: 101mg | Iron: 1mg