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MINI NO BAKE PATRIOTIC CHEESECAKES

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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

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