Red, White And Blue Mini Cheesecakes
User Reviews
5
Red, White And Blue Mini Cheesecakes
Description
This recipe for Red, White and Blue Mini Cheesecakes starts with a smooth mixture of cottage cheese, sugar, sour cream, and heavy cream set with gelatin to create a creamy cheesecake base. The crust is made from crushed cookies blended with melted butter, providing a crunchy contrast. The cheesecake batter is divided and tinted with red and blue food coloring, layered over a white base in cupcake liners and frozen briefly between layers to set them distinctly. The final chill ensures the cheesecakes hold their shape and have a refreshing texture.
The flavors combine the mild tanginess of cottage cheese and sour cream with the buttery crust, balanced by sweetness and lightness from the cream. These individual servings offer both visual appeal with the red, white, and blue layers and a pleasing texture contrast between creamy filling and crisp crust.
Serve chilled as festive dessert portions, decorated with fresh berries or themed toppers for special gatherings. They work well for holiday celebrations or patriotic events requiring individual treats.
Room temperature butter makes mixing with crushed cookies easier when preparing the crust, and freezing the layers briefly helps maintain distinct colored separations. The gelatin should be softened but not boiled to preserve texture.
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 water cold
- 1 red food dye
- 1 blue food dye
Instructions
- In a large bowl mix cottage cheese, sugar, and 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.
- In another bowl crush the cookies. Add melted butter. Mix until smooth.
- 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
- Allow butter to soften at room temperature before blending with cookies to ensure a smooth crust.
- Freeze each cheesecake layer briefly to help keep the distinct red, white, and blue layers separate during assembly.
- Use gelatin soaked in cold water and warmed gently to avoid boiling, preserving the cheesecake’s creamy structure.
- Decorate with fresh berries or edible toppers to enhance presentation for patriotic-themed occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5persons
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 71.4g | 24% |
| Protein | 13g | 26% |
| Fat | 38.2g | 59% |
| Saturated Fat | 20.9g | 105% |
| Cholesterol | 107mg | 36% |
| Sodium | 449mg | 19% |
| Potassium | 148mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 55.5g | 111% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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