Are you still in need of a delicious 4th of July dessert for this holiday weekend? These mini no bake cheesecake bites are perfect for your 4th of July festivities. We started with a base layer of crushed amaretto cookies pressed into the mini cupcake mold. On top of that is a semi sweet layer of cream cheese flavored with a cherry simple syrup. Fresh cherries are layered on top for a great pop of cherry flavor. Lastly, we finished off these sweet desserts with an almond flavored whipped cream and red, white, and blue sprinkles. Though a little time consuming to make, these beauties are sure to be the star of your party!

Happy 4th of July from The Creative Eats team!

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4th of July Cherry Cheesecakes

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• Author: sgauley
• Total Time: 1 and 1/2 hour
• Yield: 24 mini cheesecakes 1x

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Description

A light, creamy, and flavorful cherry dessert that is perfect for the 4th of July or any time during the summer. 

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Ingredients

Scale 1x2x3x

• Base layer: 
• 7 ounces amaretti cookies, crushed
• 4 ounces butter, melted
• Middle layer: 
• 1/4 cup sugar
• 1/4 cup water 
• 8 ounces fresh cherries, pitted 
• 1/2 of Knox gelatine packet, unflavored 
• 2 1/2 blocks (or 20 ounces) cream cheese 
• Top layer:
• 16 ounces whipping cream
• 2 tablespoons sugar
• 2 teaspoons almond extract 

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Instructions

1. In a 9″ x 13″ sheet tray, arrange mini cupcake molds. Preheat oven to 350F. 
2. In a food processor, crush cookies to the texture of fine crumbs. Add in the 4 ounces of melted butter to mixture and pulse to combine. 
3. Scoop out a tablespoon of the combined mixture into each cupcake mold. Press down firmly and place into oven to bake for 4-6 minutes. Allow to cool. 
4. In a small saucepan, add in the 1/4 cup water, 1/4 cup sugar, and the pitted cherries. Turn to medium low heat and cook for 10-12 minutes or until cherries are softened. 
5. While the cherry syrup is cooking, beat the cream cheese in a large mixing bowl. Total ounces of cooked cherry syrup should equal 6 ounces.
6. Allow the cherry syrup to cool slightly before adding directly to the whipped cream cheese. Beat together thoroughly and add in the 1/2 packet of gelatine. Beat about 1 minute or until thoroughly blended. 
7. Scoop about 1 tablespoon of the cherry cream cheese mixture into each cup. 
8. In a separate mixing bowl, beat together the whipping cream, sugar, and almond extract until stiff. Pipe onto the top of each cupcake mold and allow to set in the refrigerator for 2-4 hours. 
9. Just before serving, top with red, white, and blue sprinkles if desired. 
10. Serve chilled and enjoy!

• Prep Time: 30 minutes
• Cook Time: 1 hour