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.
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.
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)
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
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
electric mixer and/or a whisk
fine mesh sieve
optional: disposable pastry bag (16″ will work best, but 12″ will work too)
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.
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.
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