Description
These Red, White and Blue Mini Cheesecakes are the perfect patriotic dessert. Each bite offers a creamy cheesecake layer on a graham cracker crust, topped with fresh berries for a festive and flavorful finish.
Ingredients
**Crust:** 1 cup graham cracker crumbs 2 tablespoons granulated sugar 4 tablespoons unsalted butter, melted **Cheesecake Filling:** 16 oz cream cheese, softened 1/2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/4 cup sour cream **Topping:** Fresh strawberries, sliced Fresh blueberries Whipped cream (optional)
Instructions
Preheat the oven to 325°F (160°C) and line a muffin tin with 12 paper cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press a tablespoon into each liner. Bake the crusts for 5 minutes and let them cool. In a large bowl, beat cream cheese until smooth. Add sugar and mix until fluffy. Mix in eggs one at a time, then add vanilla and sour cream. Blend until smooth. Spoon cheesecake batter over crusts, filling each liner about 3/4 full. Bake for 18–20 minutes until centers are set. Cool to room temperature, then refrigerate for 2+ hours. Top with whipped cream, blueberries, and strawberries before serving.
Notes
Use a piping bag for neat whipped cream topping. Chill overnight for best texture. Swap graham crackers for vanilla wafers for a different crust flavor.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini cheesecake, patriotic dessert, 4th of July, red white and blue, berry cheesecake