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MINI NO BAKE PATRIOTIC CHEESECAKES
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Author:
Lindsay Nathanson
Ingredients
CRUST
1 cup Golden Oreo crumbs
1 1/2 tablespoons unsalted butter, melted
NO BAKE CHEESECAKE FILLING
8 oz. cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup sour cream
1/4 cup + 2 tablespoons heavy cream, cold
1 teaspoon vanilla extract
2 tablespoons Patriotic Sprinkles
1/4 cup + 2 tablespoons sour cream
1 1/2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
Food coloring
Patriotic Sprinkles
Assorted berries
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Instructions
For the crust:
Preheat the oven to 350 degrees and prepare the
Mini Cheesecake Pan
with non-stick cooking spray.
Melt butter and combine with Golden Oreo crumbs.
Place about 1 spoonful of crumble into the bottom of each mini cheesecake. Press crumble down with the back of the spoon.
Bake for 5 -7 minutes.
Set aside to cool.
For the cheesecake filling:
In a stand mixer with a paddle attachment, mix cream cheese until light a fluffy.
Add powdered sugar. Mix until combined.
Add sour cream, heavy cream and vanilla extract. Mix until thick and creamy (5 minutes).
Stir in sprinkles.
Using a piping bag or spoon, divide the batter between each mini cheesecake tin.
Place in the fridge for at least 2 hours, or until the set up.
Once set, take out of the tin and add topping.
For the topping:
In a small bowl combine sour cream, powdered sugar and vanilla extract.
Stir in a drop of food coloring.
Spoon a little bit on top of each cheesecake.
Add sprinkles and berries.
Notes
*Makes 12 Mini Cheesecakes