Description

These Red, White and Blue Mini Cheesecakes are a festive treat perfect for any occasion. With a creamy filling and a buttery crust, each bite offers an explosion of deliciousness. This easy-to-follow recipe features key ingredients like cream cheese and colorful gel food coloring, making it simple to create a patriotic dessert that’s sure to impress your guests.

Ingredients

Scale

1 ½ cups graham cracker crumbs
2 tablespoons salted butter melted
16 ounces cream cheese room temperature
¾ cup granulated sugar
2 tablespoons all purpose flour
½ cup sour cream room temperature
1 teaspoon vanilla extract
2 large eggs
2 drops red gel food colouring
2 drops blue gel food colouring
1 cup heavy whipping cream cold
6 tablespoons powdered sugar
Sprinkles or flags for decoration

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Instructions

Preheat the oven to 325°F and prepare a 12-cup muffin tin with cupcake liners, spraying them with non-stick baking spray.
Mix graham cracker crumbs with melted butter and divide the mixture into the cupcake liners, pressing it down for the crust. Bake for 5 minutes and let cool in the tin.
Lower the oven temperature to 300°F. In a large bowl, beat together cream cheese, sugar, and flour until smooth. Add sour cream and vanilla, mixing until well combined.
Add eggs one at a time, mixing well after each addition.
Divide the batter into three bowls, keeping one white and coloring another red and another blue.
Layer the batters into the prepared crusts: first add the blue batter, then top with white, and finally red, using about a tablespoon of each for even distribution.
Bake the cheesecakes for roughly 15 minutes, then turn off the oven and let them sit inside, with the door closed, for an additional 10 minutes.
Allow the cheesecakes to cool on a wire rack in their tin for about 20 minutes. Then, refrigerate to fully cool before removing them from the tin.
To prepare the whipped cream, combine heavy cream and powdered sugar in a mixing bowl. Whip until stiff peaks form. Pipe onto the tops of the cheesecakes, decorating with sprinkles or flags as desired.
Store the cheesecakes in an airtight container in the refrigerator; best enjoyed within 3 days.

Notes

For best results, ensure that the cream cheese is at room temperature before mixing to achieve a smooth filling.
Feel free to customize your toppings with fruit or more festive decorations.
These mini cheesecakes are ideal for summer celebrations and patriotic holidays.

Nutrition

Serving Size: 1 cheesecake
Calories: 250
Sugar: 10g
Sodium: 200mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg