Red, White and Blue No-Bake Mirror Glaze Cheesecake

Your next BBQ dilemma is solved — just serve this patriotic little number and satisfy everyone's cheesecake cravings.


  • Cheesecake:
  • 10 graham cracker sheets, finely crushed
  • 6 tablespoons butter, melted
  • 3 8-ounce blocks cream cheese, room temperature
  • 1 can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 tablespoon vanilla extract
  • 1/4 cup strawberry jam
  • 1/4 cup blueberry jam
  • Red food coloring
  • Blue food coloring
  • Mirror glaze:
  • 11 sheets gold grade gelatin
  • 1 cup cold water, to bloom gelatin
  • 1 3/4 cups white chocolate chips
  • 2/3 cup sweetened condensed milk
  • 1 cup water
  • 1 1/2 cups superfine sugar
  • 1 cup corn syrup
  • Red food coloring
  • Blue food coloring


  1. Cheesecake:
  2. In a small bowl, mix graham cracker crumbs and melted butter. Pour crumb mixture into an 8-inch springform pan and press well. Freeze base for 30 minutes.
  3. Meanwhile, place cream cheese in the bowl of a stand mixer and beat until fluffy. Drizzle in the sweetened condensed milk, lemon juice and vanilla. Scrape down the sides of the bowl as needed.
  4. When the mixture is combined, remove 1/2 cup of the vanilla cheesecake mixture and place in a small bowl. Stir in the strawberry jam and a few drops of red food coloring. Place another 1/2 cup of the vanilla cheesecake mix in another small bowl and add the blueberry jam and blue food coloring.
  5. Pour the remaining plain vanilla cheesecake mixture over the crust, and dollop in the strawberry and blueberry flavored cheesecake mixes, running a knife through the mix to marble it, taking care not to over mix the colors so they run together. Knock the tin on the counter to level the cheesecake and place in the freezer overnight.
  6. Mirror glaze:
  7. Bloom gelatin in cold water for 15 to 20 minutes, then discard remaining water. Combine white chocolate chips, condensed milk and bloomed gelatin in a medium bowl and set aside.
  8. In a small sauce pot, combine 1 cup of water, the sugar and corn syrup and boil until the mixture reaches 220 degrees F. Pour the hot liquid over the gelatin and chocolate mix and allow it to melt. After a couple of minutes, blend the mixture with an immersion blender until completely smooth.
  9. Separate the glaze into three bowls. Leave one as is and tint the other two with red or blue food coloring, taking care not to stir air bubbles into the mixture. Let the glazes cool to 97 degrees F, then pour over the cake in your desired pattern. Immediately garnish with sprinkles as the glaze will set quickly.