Mini No Bake Cherry Cheesecake

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One thing I am enjoying  most about writing this blog is sharing the unique and interesting recipes that I am finding online.   Here’s a recipe that I never would’ve thought to do. It’s a no-bake cheese cake with ……Cherry Coca-Cola. 

Oh yes, you read that correctly…. I said cherry flavored soda!!   

Why on earth anyone would ever think to combine these flavors is unclear but I saw this and thought “I really need to try this!”  I’ve tweaked the recipes I found into my own version and behold…I give to you the

Mini Cherry-Cola Cheesecake

How do they taste? You don’t taste the soda at all but they do have a strong cherry flavor.  I am not a huge soda drinker, especially flavored soda, and I was pleasantly surprised to find that these little cheesecakes were good.  I am glad I stumbled across this recipe because it definitely opened up a door for some other creative flavor combinations and no bake ideas.

Most of the recipes I found were low-carb with diet soda and sugar free jello. Since I’m not a huge fan of artificial sweetener and because you really aren’t going to eat this as an everyday food,I made mine with cookie crumbs, regular Jello and whole milk fattening ingredients. 

 Here’s what I did:

• I layed out my mini muffin cups into a mini muffin tray and pressed the cookie crumbs into the cups – they should be tightly packed and then placed in the refrigerator for about an hour… 

Note: I used vanilla wafer crumbs as my base but you can use graham cracker crumbs, oreo crumbs, etc..

• Prepared the jello and soda per directions – and let cool for 10 minutes or so…
• Mixed together the softened cream cheese, heavy cream and vanilla… (I used the paddle attachment on my kitchen aide but had to go back with the whisk to smooth out – next time I would use the whisk attachment on the kitchen aide)

• Once nice and smooth I placed the mixture into a large ziplock bag, removed all the air and snipped the tip on an angle  (you can option for a squeeze bottle or simply a teaspoon – the bag/bottle are just neater & quicker filling)
• Then filled the cups about 2/3 the way full.   Leaving enough space to be able to grab the edges of the cups to pull out of the pan.  
• Refrigerated for  2 hours – do more if possible – I carefully pulled apart the paper when firm and set.
• Mixed sugar and sour cream and  placed in a small ziplock bag.  Pushed mix to the bottom and while holding on an angle I snipped the tip of the bag. 
• Squezzed a dollop onto each cheesecake and placed a cherry on the top.  I cut the cherries into 1/4’s  ( I used whole country style cherries and then cut them).

Option: Another option would be to forget the cookie crumb base and pipe the mixture into chocolate cups, let set and garnish. I found these chocolate cups in the local grocery store.

I tried this recipe because I wanted to step out of the box a little.  Although I did not try it here in this recipe, leave out the soda and substitute water will give the same result.  I am going to try it in the coming days. Should I be wrong or need to adjust some of the ingredients, I will post them in the comments..

Thanks for checking out the blog today … check out some of my other posts while you here 🙂