I just love summer and especially the season of many delicious fresh fruits. Fruit is such a beautiful accent to many desserts, and a perfect way to add some color. Using blue berries and strawberries to this mini no-bake cheesecake truffle can really make a colorful dessert for the Fourth Of July.
This fluffy, no-bake cheesecake dessert is so simple to make, and is so delicious with its added fresh berries. It will serve 6-7 mini desserts or 4-5 moderate desserts.
INGREDIENTS:
Graham Cracker Crumble
- 1/12 cups graham cracker crumbs (about 10 full sized crackers)
- 1/3 cup butter, melted
- 1 Tablespoon sugar
Fluffy Cheesecake
- 1 – 8 oz block cream cheese
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 2 cups cool whip, or freshly whipped cream
- Fresh strawberries and blueberries
DIRECTIONS:
Graham Cracker Crumble
Crush crackers in a large ziplock type bag. Pour crumbs, sugar, and melted butter into a bowl and stir until full combined. Pour into a 9″ x 13″ casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool.
Fluffy Cheesecake
1. Beat cream cheese in the bowl of an electric mixer until smooth. Add powdered sugar, beat to combine. Add lemon juice and beat until full incorporated. Add milk, and combine.
2. Fold cool whip into cream cheese mixture. Spoon into dessert dishes, or for smaller dishes, fill a large piping bag and pipe into dessert dishes.
Dessert Assembly
To create the dessert as shown, layer a spoonful of graham cracker crumble, then a layer of cheesecake, fresh chopped strawberries, more cheesecake, fresh blueberries, and a final layer of cheesecake. Add a few of the strawberries and blueberries to the top for the final touch.
Take red, white, and blue bakers twine and wrap around the cup a couple of times tie it with a knot. This will give it a finished look. Take it a step further, add a tag to the twine personalize it or just a simple Happy 4th of July.
Enjoy making your Mini Cheese Cake Truffle!
thanks for sharing great presentation
I have never heard of a crust-less cheese cake or done this but imginae the only problem would be sticking to the pan, so if you are going to experiment with it I suggest you grease the bottom sides of pan with vegetable shortening or the like. I you can afford to waste you can also try butter but butter evaporates a little faster then shortening and if scorched has a different flavor. If you have an allergy to wheat or some form of gluten there are recipes for nut crusts. or you may experiment with some other forms to help it separate from the pan. maybe line the pan with sour cream or mayonnaise. Sour cream mixed with sugar is sometimes used to top a cheese cake. I suggest using more sugar then the recipe calls for, perhaps doubling. the last sour cream topping I used was a little to tart for my palate. Make small pans if experimenting as not to waste.