Red White and Blue No Bake Cheesecakes

Products Used
Red White and Blue No Bake Cheesecakes imperial


Blue Cookie Crust

White No-Bake Cheesecake Layer

  • 8 ounces cream cheese, softened
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 cups freshly whipped cream or frozen and thawed, whipped topping

Red Topping

  • 2 1/2 cups homemade or store-bought cherry pie filling


  1. For the Blue Cookie Crust, pour vanilla wafers and sugar into a food processor. Pulse until you get fine crumbs.
  2. Add melted butter and a few drops of blue food coloring. Pulse until well blended. Add more coloring until your crumbs become deep blue in color.
  3. Equally divide crumbs between 8 short 4 ounce jars.
  4. Press crumbs down into an even layer and set jars in the refrigerator until needed.
  5. For White No-Bake Cheesecake layer, beat cream cheese until light and fluffy. Add sugar and beat until smooth. Stir in lemon juice and vanilla extract.
  6. Add whipped cream or whipped topping and beat just until combined.
  7. Pour filling into a large pastry bag or zip top bag.
  8. Pipe filling on top of crust, equally dividing among the 8 jars.
  9. For Red Topping, spoon cherry pie filling over top of cheesecakes. 
  10. Refrigerate until ready to serve.
Imperial Sugar Insight

Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.

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