Description
These Red White and Blue Mini Cheesecakes are vibrant, smooth, and ultra-creamy treats that steal the show at any patriotic party. With bold color layers and a fluffy whipped topping, they’re perfect for the 4th of July or any summer celebration.
Ingredients
- For the Crust:
- 1 cup vanilla wafer cookie crumbs (134g) or graham cracker crust alternative
- 2 tbsp sugar (26g)
- 4 tbsp melted butter (56g)
- For the Filling:
- 12 oz cream cheese, room temperature (339g)
- 1/2 cup sugar (104g)
- 3 tbsp flour (24g)
- 1/2 cup sour cream (115g)
- 1.5 tsp vanilla extract (or try coconut or almond for a twist!)
- 2 eggs
- Red and blue gel icing colors
- For the Topping:
- 1/2 cup cold heavy whipping cream (120ml)
- 5 tbsp powdered sugar (36g)
- 1/2 tsp vanilla extract
- Sprinkles (optional, but recommended for extra flair!)
Instructions
- Preheat oven to 325°F (163°C). Line a cupcake pan with 12–14 paper liners.
- In a bowl, mix vanilla wafer crumbs, sugar, and melted butter until the texture resembles wet sand. Divide evenly among liners and press down firmly. Bake for 5 minutes. Set aside and reduce oven to 300°F (149°C).
- Beat the cream cheese until smooth and fluffy. Add in sugar and flour, beating until combined. Stir in sour cream and vanilla extract. Add eggs one at a time, mixing gently.
- Separate the batter into three bowls. Color one bowl red, one blue, and leave one as-is for the white layer.
- Spoon a bit of white, then red, then blue batter into each liner. Smooth gently. Bake for 18–22 minutes until centers are set. Turn off oven, let cheesecakes sit 10 minutes with door closed, then crack the door for 15 more. Chill completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe onto cooled cheesecakes. Add sprinkles and serve!
Notes
Bring cream cheese to room temperature to avoid lumps. Don’t overmix the batter—gentle mixing prevents cracking. Use cupcake liners to make removal easy and mess-free. Fun Variations: Swap vanilla extract for almond or coconut for flavor variety. Use chocolate cookies for the crust if you’re craving contrast. Want a swirled effect? Lightly marble the layers with a toothpick. Make-Ahead Magic: These are easy make-ahead desserts. Store covered in the fridge for up to 3–4 days. Just add whipped topping right before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 196
- Sugar: 15.8g
- Sodium: 155mg
- Fat: 11.2g
- Carbohydrates: 20.3g
- Protein: 4.2g
- Cholesterol: 53.2mg