Red, White and Blue Mini Cheesecake Cups (No-Bake)
This post may contain affiliate links. Please read our disclosure policy.
These red, white and blue no-bake cheesecake cups are layered in small glasses with ladyfinger crumbs, creamy no-gelatin filling, strawberry sauce and fresh blueberries. I like using ladyfingers here because you only crush them and spoon them in, no pressing needed.
They are handy for the 4th of July, Memorial Day or any patriotic summer party because you can make them ahead and keep them chilled until serving. Use small glasses, jars or dessert cups, whatever you have on hand.
How to make mini cheesecake cups for the 4th of July
The recipe is simple yet a bit different, using ladyfinger crumbs as the base layer. No need to press this down.
The next layer is the creamy cheesecake filling, which does not contain gelatin. I used this twice. In between, I sandwiched sweetened strawberry sauce thickened with cornstarch. Piping this layer seems to be the easiest way to do it.
If you want a true no-cook shortcut, use thick strawberry jam or already prepared strawberry sauce instead. The layer will be a little different depending on what you use, so start with less and add more only if needed.
To finish it off, I used fresh blueberries, rinsed and patted dry.
Make ahead: I’ve noticed that these mini dessert cups taste best when prepared a day ahead and refrigerated overnight. Just like any ordinary no-bake cheesecake with raspberries, strawberries or other fruits. If you like this kind of dessert, you might also like this no-bake blueberry cheesecake.
Possible substitutions
Ladyfingers: Biscoff cookies, Nilla wafers, graham crackers (US) or digestive biscuits (UK) are all delicious options. Sponge or pound cake will also work, but skip the butter if you decide to use the last two alternatives.
For a gluten-free version, use gluten-free cookies instead of ladyfingers and check the labels on the rest of your ingredients.
Strawberries: You can use raspberries as an easy substitute, but consider removing the seeds.
Sour cream: Crème fraiche is the best option. You could also try unflavored Greek yogurt.
You can use the same idea for other occasions too. Keep the ladyfinger crumb base and cheesecake filling and change the fruit or sauce colors to match the party.
Storage
The dessert cups must be stored in the fridge before serving. It’s good to cover them with plastic wrap too.
For best texture, I would serve them within 2 days. Keep them covered in the fridge until serving.
If you are taking them to a party, small jars with lids are the easiest option. You can also double the recipe for a crowd.
Frequently asked questions
Yes, you can! In this case, you might not need to add any water at all.
Absolutely. They taste better the following day.
Top each dessert cup with as many berries as you like.
Julia’s tips
- If you don’t have enough small glasses, don’t worry. Use whatever you have on hand. As you can see from the photos, I used what I had on hand.
- With large glasses, you want to keep them half-full only or even less, to roughly match the size of the smallest glasses you are using.
- To achieve maximum freshness, I recommend topping them with fresh blueberries right before serving.
- Cornstarch can be omitted completely here. The strawberry layer will be looser, but still tasty.
More summer desserts for the 4th of July
- Pavlova Cake: An impressive sweet treat for summer with whipped cream, meringue base and a ton of fresh berries.
- White Chocolate Waffle Cake: If you like unique cakes, try this one! Store-bought waffles serve as a base for a rich white chocolate layer and a delicious blueberry topping.
- Lemon Posset: An easy citrus dessert without gelatin, this English version of Italian panna cotta can be easily topped with berries to turn it into a simple 4th of July dessert.
Red, White and Blue Mini Cheesecake Cups
Ingredients
Red layer:
- 3 cups fresh strawberries see note 1
- ¼ cup white sugar castor
- 1 tablespoon cornstarch
White layer:
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 6 ounces sour cream see note 2
Blue layer:
- 1½ cups fresh blueberries
Bottom layer:
- 3 ounces ladyfingers see note 4
- 2 tablespoons unsalted butter melted
Instructions
- Red layer: In a medium saucepan, combine strawberries, sugar and a splash of water, about ¼ cup. Cook over medium heat until the strawberries break down and become soft. For a smooth sauce, use an immersion blender, or mash with a fork for a chunkier texture.
- In a small bowl, mix the cornstarch with 1 tablespoon of cold water to make a slurry. Pour the slurry into the strawberry mixture and stir until slightly thickened. Simmer for another 1 to 2 minutes. Remove from heat and let cool completely.
- White layer: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract and sour cream. Beat with a hand mixer until smooth and creamy.
- Blue layer: Rinse and pat dry the blueberries.
- Bottom layer: Place the ladyfingers in a resealable plastic bag and crush them with a rolling pin, or use a food processor to pulse into fine crumbs. Transfer to a bowl, add the melted butter and stir until well combined. Set aside.
- To assemble: Layer each glass, see note 5, as follows: about 2 teaspoons of ladyfinger crumbs, 2 tablespoons of the white layer, 1 tablespoon of the red layer, another 1 to 2 tablespoons of the white layer and a topping of fresh blueberries. Cover each glass with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Notes
- Frozen strawberries can be used in place of fresh. You might not need to add water when using frozen strawberries.
- About ¾ cup of sour cream is needed. You can also use unflavored Greek yogurt or plain natural yogurt as a substitute.
- Depending on how thick the strawberry layer is, you can either spoon it in or pipe it. If it’s too thick to spoon easily, piping may be neater.
- These dessert cups work well with ladyfingers, Nilla wafers, graham crackers, digestive biscuits or Biscoff cookies. You should get about ⅔ cup of crumbs from 3 ounces, but feel free to use more for a thicker base.
- You can use glasses of various sizes. They don’t have to be full. A 5-ounce (150-milliliter) glass is a good size but a smaller one can be used as well. If using larger glasses, keep them half-full or less so the portions stay similar.
- For the freshest look, add the blueberries shortly before serving. These cheesecake cups taste best when made a day ahead and chilled overnight.
- For a true no-cook shortcut, use thick strawberry jam or already prepared strawberry sauce instead of cooking the strawberry layer. The texture and sweetness will depend on what you use, so start with less and add more only if needed.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.