Red, White & Blue No-Bake Mini Cheesecakes
Fun no bake mini cheesecakes that are layered with red, white and blue layers and perfect for summertime!
Servings: 12
Ingredients
For the Crust:
- 1 cup 100 g crushed cookies or graham crumbs
- 1 tbsp granulated sugar
- 3 tbsp melted butter
For the Cheesecake Filling:
- 500 g cream cheese softened
- ½ cup 100 g granulated sugar
- Red and blue gel food coloring
For the Topping:
- 1 cup cream cheese
- 2 –3 tbsp powdered sugar
- Red white & blue sprinkles
Instructions
Prepare the Crust:
- Preheat oven to 350°F (180°C).
- In a bowl, combine the crushed cookies, sugar, and melted butter.
- Mix until the texture resembles wet sand.
- Spoon a layer of the mixture into each muffin liner and press down firmly.
- Bake for 5–6 minutes, just until the crust sets.
- Let cool completely before adding the filling.
Make the Filling:
- In a large bowl, beat the cream cheese with the remaining sugar until smooth and creamy.
Color the Filling:
- Divide the filling into three equal bowls:
- ● Leave one bowl white
- ● Tint one red
- ● Tint one blue
- Mix until evenly colored.
Assemble the Cheesecakes:
- Layer the fillings into the muffin molds in this order: white → red → blue.
- Smooth the tops gently.
- Refrigerate for at least 4 hours, or overnight for the best firmness.
- Make the Cream Topping:
- Beat the cream cheese with powdered sugar until smooth and fluffy.
- Transfer to a piping bag.
Decorate & Serve:
- Pipe the cream onto the fully chilled cheesecakes.
- Add red, white & blue sprinkles.
- Keep refrigerated until serving.