Are you still in need of a delicious 4th of July dessert for this holiday weekend? These mini no bake cheesecake bites are perfect for your 4th of July festivities. We started with a base layer of crushed amaretto cookies pressed into the mini cupcake mold. On top of that is a semi sweet layer of cream cheese flavored with a cherry simple syrup. Fresh cherries are layered on top for a great pop of cherry flavor. Lastly, we finished off these sweet desserts with an almond flavored whipped cream and red, white, and blue sprinkles. Though a little time consuming to make, these beauties are sure to be the star of your party!
Happy 4th of July from The Creative Eats team!
Let us know what you think in the comments below and be sure to subscribe to receive emails every time a new recipe is posted here.
Thanks!
4th of July Cherry Cheesecakes
- Total Time: 1 and 1/2 hour
- Yield: 24 mini cheesecakes 1x
Description
A light, creamy, and flavorful cherry dessert that is perfect for the 4th of July or any time during the summer.
Ingredients
- Base layer:
- 7 ounces amaretti cookies, crushed
- 4 ounces butter, melted
- Middle layer:
- 1/4 cup sugar
- 1/4 cup water
- 8 ounces fresh cherries, pitted
- 1/2 of Knox gelatine packet, unflavored
- 2 1/2 blocks (or 20 ounces) cream cheese
- Top layer:
- 16 ounces whipping cream
- 2 tablespoons sugar
- 2 teaspoons almond extract
Instructions
- In a 9″ x 13″ sheet tray, arrange mini cupcake molds. Preheat oven to 350F.
- In a food processor, crush cookies to the texture of fine crumbs. Add in the 4 ounces of melted butter to mixture and pulse to combine.
- Scoop out a tablespoon of the combined mixture into each cupcake mold. Press down firmly and place into oven to bake for 4-6 minutes. Allow to cool.
- In a small saucepan, add in the 1/4 cup water, 1/4 cup sugar, and the pitted cherries. Turn to medium low heat and cook for 10-12 minutes or until cherries are softened.
- While the cherry syrup is cooking, beat the cream cheese in a large mixing bowl. Total ounces of cooked cherry syrup should equal 6 ounces.
- Allow the cherry syrup to cool slightly before adding directly to the whipped cream cheese. Beat together thoroughly and add in the 1/2 packet of gelatine. Beat about 1 minute or until thoroughly blended.
- Scoop about 1 tablespoon of the cherry cream cheese mixture into each cup.
- In a separate mixing bowl, beat together the whipping cream, sugar, and almond extract until stiff. Pipe onto the top of each cupcake mold and allow to set in the refrigerator for 2-4 hours.
- Just before serving, top with red, white, and blue sprinkles if desired.
- Serve chilled and enjoy!
- Prep Time: 30 minutes
- Cook Time: 1 hour
