If you are making a dessert for a July 4th party, these mini cheescakes are sure to be a hit. They are creamy and delicious with a hint of honey and lemon to compliment the flavors of fresh berries on the top. Best of all, you won't have to turn on your oven to make them.
To see how to make the crusts, go to the previous post on Mini Lime Cheesecakes.
Red, White and Blue No-Bake Mini Cheesecakes
Prep Time: 30 minutes
Start to Finish: 2 hours
1 teaspoon unflavored gelatin (from .25-oz envelop)
1/4 cup half-and-half
2 cups Golden Grahams® cereal, crushed (about 1 cup after crushing)
1/4 cup butter, melted
1 package (8 oz) cream cheese, softened
1 container (6 oz) Yoplait® Greek honey vanilla yogurt
1/4 cup honey
1 tablespoon grated lemon peel
Blueberries, raspberries, chopped or halved strawberries
1 tablespoon red currant jelly
In glass measuring cup, soften gelatin in half-and-half for 3 to 5 minutes. Microwave gelatin mixture on High for 30 to 45 seconds; stir until completely dissolved. Set aside.
Spray mini cheesecake pan with cooking spray.
In medium bowl, mix cereal and butter. Firmly press about 1 rounded tablespoonful cereal mixture into bottom of each cheesecake cup.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add gelatin mixture, yogurt, honey and lemon peel. Beat on low speed until smooth. Spoon about 2 tablespoons cream cheese mixture into each cheesecake cup. Gently giggle pan to smooth batter in cups. Refrigerate 11/2 or until set.
To garnish, place 2 to 3 pieces of fruit on top of each cheesecake. In microwavable dish, microwave jelly on High for 10 to 15 seconds or until melted.
Tips: These cheesecakes can also be made with blueberry, Key Lime or strawberry yogurt.
To make pressing cereal mixture into pans easier, use a shot glass to pack down the crust inside the mini cheesecake cups.