Red, White and Blue Mini Cheesecake Cups Recipe
These 4th of July cheesecake cups are a festive treat with creamy layers, fresh berries and no baking or gelatin.
Servings: 10 cups
Ingredients
Red layer:
- 3 cups fresh strawberries 350 grams, see note 1
- ¼ cup white sugar castor, 50 grams
- 1 tablespoon cornstarch
White layer:
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 6 ounces sour cream 180 grams, see note 2
Blue layer:
- 1.5 cups fresh blueberries 200 grams
Bottom layer:
- 3 ounces ladyfingers 90 grams, 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 1–2 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 1–2 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.
- 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 2/3 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.
Nutrition
Calories: 237 kcal (12%), Carbohydrates: 25 g (8%), Protein: 3 g (6%), Fat: 14 g (22%), Saturated Fat: 8 g (50%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.1 g, Cholesterol: 58 mg (19%), Sodium: 90 mg (4%), Potassium: 146 mg (4%), Fiber: 1 g (4%), Sugar: 17 g (19%), Vitamin A: 545 IU (11%), Vitamin C: 28 mg (34%), Calcium: 52 mg (5%), Iron: 1 mg (6%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
