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 [email protected] 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

Print Friendly
Thanks for sharing!


  1. says

    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:-)

  2. Rosa Marie says

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

  3. says

    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!

  4. says

    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!

    • says

      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.

  5. says

    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!

    • says

      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.

  6. says

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

    • says

      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.

    • says

      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.

  7. says

    hi, this recipes sounds awesome and it looks stunning, please advise if i need to make 12 mini cheesecake will one quantity be enough or do i need to double it? thank you

    • says

      Hi Fathima,

      I made my cheesecakes in 3 inch round rings. If you are making mini cheesecakes that are about 2 inches round, you should have enough by making one recipe. If your pans are 3 inches or more in diameter, then you'll need to double the recipe.

  8. says

    Hi Beth, this recipe sounds divine and looks stunning I need to make this tomorrow for visitors could you kindly advise how much will i need to make for a 12 mini cheesecake pan?

    size dimensions 2 inches x 17 inches x 11 inches thanks so much

  9. says

    thank you i greatly appreciate your advice, will it be nice and high with one quantity if i exclude the raspberry glee? and is this mixture firm once set? i have made mini cheescakes before but was never successful :(

    • says

      Yes, the gelee is firm. It has the texture of jell-o so it holds it's shape nicely on the dessert. It wont run or make a mess. Enjoy and have a great 4th of July.

Leave a Reply

Your email address will not be published. Required fields are marked *