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| No-Bake Cheesecake Flag Cake |
"That you can make this lovable, candy deal with without turning at the oven might be sufficient of a reason to provide this severe consideration. Besides the flavor and light mousse-like texture, I assume your visitors will enjoy the enduring stars and stripes design furnished by the sparkling blueberries and strawberries. USA! USA! USA!"
Ingredients :
- Crust:
- 1 1/2 cups finely overwhelmed graham cracker crumbs
- 1/4 cup white sugar
- 2 tablespoons unsweetened cocoa powder
- 6 tablespoons butter, melted
- Filling:
- 1 cup cream cheese at room temperature
- 1 cup mascarpone cheese at room temperature
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup white sugar
- 1 1/4 cups bloodless heavy whipping cream
- 20 big sparkling strawberries, hulled and halved lengthwise, or as needed
- 24 big fresh blueberries, or as needed
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 3H30M |
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- Combine graham cracker crumbs, 1/four cup sugar, cocoa powder, and melted butter in a bowl till aggregate is very well combined and crumbly.
- Transfer crust mixture to a 9x11-inch baking dish. Press crust into backside of dish till clean or even. Cover dish with plastic wrap and refrigerate until set, approximately half-hour.
- Mix cream cheese and mascarpone cheese in a bowl until very well blended. Stir in lemon zest, lemon juice, and vanilla extract into combination.
- Whisk 1/3 cup sugar into whipping cream in a separate steel or glass bowl until the cream is fluffy and paperwork smooth peaks. Add whipped cream to the cream cheese mixture and gently whisk till filling is soft, fluffy, and nicely blended.
- Spoon filling on pinnacle of the graham cracker crust, spreading and smoothing the top. Tap the pan lightly on a work surface several instances to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least three hours.
- Starting at the bottom long fringe of the cake, set up strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the proper. Start a 2nd stripe of strawberry halves at the pinnacle proper of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/three of the period of the cake.
- Continue to make strawberry stripes, beginning approximately three/4 inch up from the lowest stripe and laying down three extra stripes stretching the overall length of the cake. Make 1 extra line of strawberries underneath the fast stripe to go away a rectangular area for the blue field of stars.
- Lay a line of blueberries with the blossom ends pointing up inside the higher left rectangular area. Continue to put down blueberries in lines, berries touching the preceding line, till the square is packed with blueberries. Cut cake into squares to serve.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, cook it flippantly, and make clean-up simpler.
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