• DIY: Stars & Stripes Cheesecake Shots
DIY: Stars & Stripes Cheesecake Shots

 

Are these Stars & Stripes Cheesecake Shots amazing or what? The super-talented Carrie of Half Baked was kind enough to share the full recipe and instructions with us… and just in time for 4th of July! Old shot glasses filled with creamy cheesecake filling, graham cracker crumbs and topped with berries, genius right? 

Ingredients

  • 4 pkg. (8 oz. each) cream cheese, softened
  • 1/3 cup + 1T  sugar
  • 1/2 tsp. vanilla
  • 1 tub  (8 oz.) Cool Whip, thawed
  • 8 – 10 graham crackers
  • Fresh Berries
  • Finely crush graham crackers

Directions

    1. Beat cream cheese, sugar and vanilla in large bowl with mixer until smooth. Gently stir in cool whip until well blended.
    2. Fill individual glasses half way with cream cheese mixture, either using a spoon or a piping bag fitted with a large round tip for a more polished presentation.
    3. Top with 1 tsp graham cracker crumbs. Shake glass to level crumbs. Fill to the top with more of the cream cheese mixture.
    4. Lightly sprinkle with additional graham cracker crumbs and top with berries.  Add a star pastry for an extra fun little touch.
    5. Refrigerate 4 hours or until firm. Serve chilled.
    6. Makes roughly 16 mini servings, depending on the size of your shot glass.

Tips

  • Use a Ziploc bag to fill glasses if you don’t have a piping bag.  Just fill it partially, seal and snip off one corner. Squeeze out!
  • Set out cream cheese ahead of time so that it is room temperature.  This will help everything blend together and create a smooth consistency.
  • Serve with a bowl of berries and additional star pastries for a patriotic display.

Comments on this post ( 1 )

  • Jul 01, 2014

    you may want to alter your recipe to be healthier. I just found you and am floored by the recommend of recipe ingredients!!! Home made whipped cream made with cream, organic sugar and vanilla is not that much work.

    Cool Whip is crap – it was “invented” by a “food chemist” here is what Wikipedia says

    Cool Whip was introduced in 1966 by the Birds Eye division of General Foods. Within two years of introduction, it became the largest and most profitable product in the Birds Eye line of products. Birds Eye later merged with Kraft Foods and Philip Morris, eventually becoming part of Altria Group until the spin-off of Kraft Foods from Altria in 2006.

    Cool Whip was invented by William A. Mitchell,1 a food chemist at General Foods Corporation. The key advantage of the invention was that it was a whipped cream-like product that could be distributed in a frozen state by grocery chains and kept in the consumer’s refrigerator.

    Cool Whip is manufactured in Avon, New York for the United States and Canadian markets.2 It is sold in 8 oz. (226 g) and larger plastic tubs produced by Berry Plastics and is distributed through grocery outlets in a frozen state, and is refrigerated in the home prior to serving. Each nine gram serving provides 25 kcal (105 kJ) of which 15 kcal (63 kJ) of fat.

    The varieties currently sold are Original, Extra Creamy, French Vanilla, Chocolate, Light, Reduced Fat, Free (fat-free), and Sugar-Free, made with Splenda. Strawberry is sold seasonally, typically in the summer. French Vanilla and chocolate are also seasonal flavors, typically being sold around Thanksgiving and Christmas. In fall 2011, a new flavor, cinnamon, was introduced along with French vanilla and chocolate. In California the Fat-Free variety is labeled as Ultra-low Fat. In 2008, Cool Whip was introduced in an aerosol can so as to compete with Reddi-wip.

    Ingredients[edit]
    Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring).3 In some markets, such as Canada and the United States, Cool Whip is available in an aerosol can using nitrous oxide as a propellant. Cool Whip was formerly marketed as non-dairy, but in Jewish dietary traditions, Cool Whip was classified as dairy rather than parve (non-meat and non-dairy) because of the sodium caseinate (which is derived from milk). Cool Whip now contains milk and cream.

    — ConnieSue Dickinson

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