Blue cookie crust topped with white no-bake cheesecake filling and a layer of red raspberry gelee make an elegant dessert for the 4th of July, Memorial Day, or even Presidents Day celebrations.
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.)
Add more blue coloring, if desired.
Add the butter and pulse to combine.
Divide crumbs evenly and press into the bottom of your cake rings or springform pan.
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.
Fold the whipped cream into the cream cheese mixture. If using frozen whipped topping, like Cool Whip, you can beat it in using an electric mixer.
Pour on top of blue crusts, evenly dividing among cake rings.
Spread filling out in an even layer, smoothing out the surface.
Clean any filling that stuck to the sides of your cake rings.
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.
Add the bloomed gelatin to the bowl, stirring to dissolve.
Allow it to cool until it is slightly thickened but still pourable.
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.
Red, White, and Blue Cheesecakes https://hungryhappenings.com/patriotic-cheesecakes-topped-with/