No-Bake Cheesecake Flag Cake

No-Bake Cheesecake Flag Cake

Additional: 3 hrs        Total: 3 hrs 30 mins       Prep: 30 mins        Servings: 12      Yield: 1 9×11-inch pan

 

The fact that you can make this lovely, sweet treat without turning on the oven might be enough to make you think about it. In addition to the flavor and light mousse texture, I think your guests will love the signature stars and stripes design of fresh blueberries and strawberries.

Ingredients

Crust:
1 ½ cups finely crushed graham cracker crumbs
¼ 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
⅓ cup white sugar
1 ¼ cups cold heavy whipping cream
20 large fresh strawberries, hulled and halved lengthwise, or as needed
24 large fresh blueberries, or as needed

Directions

Step 1
Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.

Step 2
Transfer crust mixture to a 9×11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.

Step 3
Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.

Step 4
Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.

Step 5
Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.

Step 6
Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.

Step 7
Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.

Step 8
Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.

Nutrition Facts

Per Serving: 381 calories; protein 4.5g; carbohydrates 22.4g; fat 31.6g; cholesterol 93.8mg; sodium 181.6mg.

 

 

 

 

 

Vegan Rice Krispy Treats

Vegan Rice Krispy Treats

When you’ve got someone in your household that is allergic to dairy, eggs, and nuts finding treats for them can be very challenging.  Most ready made snacks contain at least one or more of these allergens or are made in a facility that uses these ingredients.  So really the best solution is to make homemade snacks, that way you know they’re allergen free.  That’s pretty much what we do for my grandson Jett.  And one of his favorite snacks are Vegan Rice Krispy Treats.

We used to make a vegan and non-vegan versions of the same snacks, but that just got too tedious.  Then we discovered that the other kids will happily eat the Vegan Rice Krispy Treats so we just started making the vegan version.

Really you can convert most of your recipes into a vegan version, just find substitutes for animal products.  The hardest thing to sub in my opinion are eggs, but since the original recipe for rice krispy treats don’t require eggs any way Vegan Rice Krispy Treats are the perfect choice to start with.

The recipe for these treats have just 3 ingredients rice krispy cereal, marshmallows, and butter.  Easy enough to substitute right?  Well it should be as long as you can get your hands on vegan marshmallows.  What?  You thought marshmallows were already vegan?  Surely you jest!

First of all one of the ingredients in marshmallows is gelatin, and gelatin is an animal product.  Don’t ask me to go into details, but if you don’t believe me ask Siri or Alexa.  Anyway there are vegan marshmallows in the market, you just got to find some!  The most popular ones seem to be Dandies Vegan Marshmallows, we use the mini ones for Vegan Rice Krispy Treats, I find they melt better and faster than regular sized marshmallows.

Ok we got the vegan marshmallows now we need to find a substitute for the butter, now butter is definitely an animal product, but you knew that right?  There are several brands to choose from, we use Earth Balance.

Now that’s 2 out of 3 we got substitutes for, now for the good news.  Rice Krispy cereal is Vegan!  Yaaay!  We’re ready to roll!

What you need to make Vegan Rice Krispy Treats:

3 Tbs Earth Balance Buttery Spread or any brand of Vegan Butter

4 Cups Vegan Marshmallows

6 Cups Rice Krispy Cereal

And here’s how to make your Vegan Rice Krispy Treats

Melt butter in a large pot over low heat

Add marshmallows and stir until completely melted

Remove from heat and stir in cereal

Spread evenly in to a 9×13 pan that’s been coated with your vegan butter

Let cool then cut into squares

Store left overs in air tight containers

Did you know that there are seasonal Rice Krispy cereals?  Yes there are!  It’s the same cereal, they just mix in seasonal colors like red and green kernels for Christmas.  So if  you’re making holiday treats look out for the seasonal cereals to make your Vegan Rice Krispy Treats more fun!