Monday, June 18, 2012

Patriotic Cheesecakes Topped with Raspberry Gelée and Fresh Berries

If you are a regular reader here, I'm sure you've noticed the large arsenal of kitchen gadgets and supplies I use to create my themed cuisine. I hate to admit it, but you've only seen a fraction of my collection. 

Today I decided to share a recipe that you can easily make using a single large springform pan, but I just love serving beautiful individual sized desserts, so I chose to make these no-bake cheesecakes using my set of 3" round cake rings. You can find round, square, triangular, oval, and hexagonal shaped metal cake rings in a large variety of sizes.  Someday I hope to add more to my collection.

Cake rings can go into the oven, but this recipe requires no baking, so I lined each ring with a clear acetate cake band which makes removing the desserts super easy. 

You can see in the picture above how pretty each dessert looks on the plate. I think it is a much nicer presentation than a slice of cake, don't you?

With the Fourth of July coming up, I couldn't resist coloring these sweet little cakes red, white, and blue. Of course, I don't know of any blue cookies out there, so I had to get creative and color some myself. It was simple; I just ground up vanilla wafer cookies and added some blue food coloring. Instead of just adding white granulated sugar to make the crust, I grabbed some blue sanding sugar which helped to really intensify the color.

These desserts don't have to be red, white, and blue. You could leave the crust plain or turn it green and serve it at Christmas or for an Italian themed event. Don't want red on top, swap out another fruit in place of the raspberries. Each cake is a rainbow of possibilities.

This fancy looking dessert is simpler than you might think; it's a no-bake cheesecake topped with raspberry gelée (a homemade gelatin using frozen raspberries.)

Patriotic Cheesecakes Topped with Raspberry Gelée (serves 8)


30 vanilla wafer cookies
3 tablespoons blue sanding sugar or white granulated sugar
blue food coloring
3 tablespoons melted butter

no-bake cheesecake filling-
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 cup heavy whipping cream (or use 2 cups Cool Whip)

raspberry gelée-
1 tablespoon clear gelatin powder
1/3 cup water
2 1/2 cups frozen raspberries (12 oz. bag)
1/2 cup sugar
1 1/2 teaspoons fresh lemon juice

optional garnish-
whipped cream
fresh raspberries


8 - 3" x 2" metal cake rings or an 8" springform pan
if using metal cake rings, you'll need:
          clear acetate cake bands or cut strips of acetate to fit rings
          baking sheet lined with parchment or wax paper
food processor or large zip top bag and rolling pin or pan
mixing bowls
electric mixer and/or a whisk
fine mesh sieve
optional: disposable pastry bag (16" will work best, but 12" will work too)
              tart shaper/tamper


If using metal cake rings, cut your cake bands or clear acetate sheets to fit inside making sure you have about an inch overlapping. Line rings with acetate. Set rings on a baking sheet that is lined with parchment paper. Otherwise, turn the bottom of your springform pan upside down and clamp it in (this makes for easier cutting of the cake.)

Blue crust-
Pulse vanilla wafers in food processor until you have fine crumbs. Add blue sanding sugar or granulated sugar and some drops of blue food coloring,. Pulse to combine. Add more blue coloring, if desired.  Add the butter and pulse to combine. If you don't have a food processor, put cookies in a large zip top bag and use a rolling pin or the bottom of a pan to smash your cookies. Add sugar and color and shake bag. Stir in butter.

Divide crumbs evenly and press into the bottom of your cake rings or springform pan. I used a handy little tart shaper/tamper to make nice even crusts. Refrigerate crusts until needed.

Using an electric mixer, beat cream cheese and sugar until light and fluffy. Add vanilla and beat to combine. In another mixing bowl beat or whisk heavy whipping cream to stiff peaks. Combine the whipped cream and cream cheese mixture and beat to combine. Pour on top of blue crusts, evenly dividing among cake rings. I found it easiest to fill a pastry bag with the filling and pipe it on top of the crusts. Spread filling out in an even layer, smoothing out surface. Clean any filling that stuck to the sides of your cake rings. Refrigerate until your gelée is ready.

Raspberry gelée-
Sprinkle gelatin over 1/3 cup water and allow to bloom for 5 minutes. Place frozen raspberries and sugar in a saucepan and bring to a boil over medium heat, stirring often. Remove from heat and pour into a fine mesh sieve set over a bowl. Press down on the raspberries allowing the juice to drain into the bowl. Discard seeds. Add the bloomed gelatin to the bowl, stirring to dissolve. Stir in lemon juice. Allow to cool until it is slightly thickened but still pourable.  To speed up this process, fill sink or large bowl with ice water. Set bowl of raspberry gelatin into water, not allowing any water to get into the bowl of gelatin. Stir frequently until thickened.

Pour raspberry gelée on top of your cheesecakes. Refrigerate until set, at least 2 hours. To serve, lift the metal ring off each of the cakes and peel away the acetate strip.

Serve cakes as is or top with fresh whipped cream and a raspberry. Store in an airtight container in the refrigerator for several days.

If you like the recipe presented above, please share it with others by using the share buttons below. I really appreciate being Stumbled Upon and Pinned, and am always grateful to those of you that share my ideas on your website. I do request that you don't post my entire tutorial, but rather share a picture with a link. If you make this recipe, I'd love for you to send me a photo to so that I can share it in my Reader's Gallery. I link my recipes up to lots of websites that are listed here. Thank you for visiting Hungry Happenings - Beth 

Products used to make this recipe that are available on


  1. What an absolutely brilliant dessert recipe for the 4th of July! Love it.

  2. Blue crust? Genius! These are beautiful!

  3. I love the versatility of cheesecake. These look fab!! :-)

  4. Gorgeous! I can't believe I've never thought of using food colouring in a crust before.

  5. What a great idea to color the crust! :)

  6. Wow... I am speechless... and I'm normally not :-)

  7. These are truly stunning. And the picture tutorial is great. I am hosting a patriotic link-up party, if you would like another place to show off your work here is the link:


  8. I was waiting for these! I knew you would do "cheesecake" patriotic style and they are better than I imagined! Deserving of another 50,000 comments!

  9. Wow, those look wonderful! I would love for you to share this (and any other creations) at Pin It and Win It Wednesday @!

  10. What a great idea to dye your crust!!! These are such a fun idea for the 4th...pinning this for sure! I'm thinking I need to add to my baking collection with some of those cute rings:-)

  11. LOVE IT, looks so pretty. Not sure about raspberries though. Wonder if we could use strawberries????

    1. Thanks Rosa. Yes, you can swap out strawberries, if you prefer.

  12. Amazing as always! I love how festive they are. I hope you'll add this one to my Patriotic Project Parade.

  13. These are too cute. I just had a flag day party and these would have been great. I'll file this away for the 4th. I'm a new follower from mommy on a timeout.

  14. Absolutely amazing! I will have to make this soon! Thank you for also posting all the links to buy the items! That is so helpful!

    Warmest Regards,

  15. These turned out absolutely stunning! I love them and I'll bet these were completely delicious!

  16. Super beautiful, and it looks sooooooooo tempting

  17. GORGEOUS!! I am totally going to try these!! I bet they are so yummy too!! Thanks for linking up to TGIF - I always look forward to seeing what amazing creations you come up with =-) If you have a moment I'd love your vote in Circle of Moms Top 25 Homeschooling blogs ( - Thanks!!

  18. These are so stinkin perfect!! From the picture I assumed you just used jello on each side and it's nice to see that you did something so much better.

    I've done a few patriotic projects lately and I'd love if you checked my posts out.

  19. Love these! They almost look too pretty to eat!

  20. Hi! I wanted to let you know that you were featured on my Best 4th of July ideas post at:

  21. Just beautiful Beth! Thanks so much for sharing at Mom On Timeout!

  22. Featuring YOU today!

    Ginger @

    1. Thanks for including this recipe in your July 4th roundup=)

  23. You are so talented and patient!! I'm sharing some of your treats tomorrow on my blog. Thanks so much for linking up to my Red, White, Blue & You Link Party! I always love everything you make!

  24. Great idea, Beth! They are beautiful and I'll bet they would be a hit at any party. :>)

  25. I tired it out and it was amazing, thank you very much for sharing this recipe.

    1. I'm glad to hear you enjoyed this recipe. It is one of my favorites!

  26. I am making these tonight for our family Memorial Day party!!! So excited! I am going to try and use strawberries and make one larger cheesecake in my springform pan. I was curious, do you have to strain out all of the strawberry chunks or does it not wind up chunky? I'm guessing I'll see why you strain it when I'm at that step, but just curious!

    1. I'm so happy to hear you are making this dessert. I loved it! I did strain out the raspberry seeds, as I just don't like eating seed and I prefer the gelee to be smooth. I suppose you could leave the chunks in, but I'm not sure it would set quite as well. Let me know how it turns out for you.

  27. The 4th of July isn't a special day in the Netherlands, but we have Queensday to celecrate the birthday of our queen. This year our queen abdicated and now her son is king. So next year no Queensday but Kingsday :-) I'll save your recipe/tutorial so I can make this next year for Kingsday and/or the 5th of May (celebrating the end of WO II) The colours of the Dutch flag are red, white end blue so it would be perfect!

    1. I love this recipe and am happy that you can find a fun use for it in the Netherlands. Our exchange student talked recently of visiting her relatives in the Netherlands during Queensday. She was amazed at all the people celebrating on the streets. I guess next time she is there, she'll be witnessing a Kingday celebration instead. I hope you enjoy making and eating the cakes.

  28. please email me this

  29. Thanks for joining us at Saturday Dishes, Pinned to Saturday Dishes board ~ Paula

  30. This comment has been removed by the author.

  31. Hi there - wondered if this could possibly work for a larger cake portion: like in an 8x8 or 9x9 pan?? Looks so yummy and not at all too scary to attempt, and then there's that I dont have the mini cake pans.

    1. This can absolutely be done in a bigger pan. I'd suggest using a spring form pan so you can easily remove the dessert and everyone can see just how pretty it is. If you use an 8 inch round pan, it will be nice but kind of thin. You could easily double the amount of cheesecake filling to make it a thicker dessert. Let me know how it turns out.

    2. I sure will let you know: with pics and everything - I'm kinda eager to get started already. Cant wait to try it.Thanks for answering.


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