Description
These festive mini cheesecakes feature a buttery graham cracker crust, smooth vanilla filling, and fresh red and blue berries. They make the perfect no-fuss treat for summer parties and 4th of July celebrations.
Ingredients
**Crust:**
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons unsalted butter, melted
**Filling:**
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
**Topping:**
Fresh strawberries, halved
Fresh blueberries
Whipped cream (optional)
Instructions
1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir until mixture resembles wet sand.
3. Spoon crust mixture evenly into muffin liners and press down firmly. Bake for 5 minutes, then let cool.
4. In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract. Mix well.
5. Add eggs one at a time, beating after each addition. Mix in sour cream until just combined.
6. Divide filling evenly over cooled crusts.
7. Bake for 18–20 minutes or until centers are just set. Cool at room temperature, then chill for at least 2 hours.
8. Top each cheesecake with a halved strawberry and a few blueberries. Add whipped cream if desired.
9. Serve chilled.
Notes
Use full-fat cream cheese for best texture.
Make a day ahead and store in the fridge.
Add patriotic sprinkles for extra flair.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini cheesecakes, red white and blue desserts, patriotic treats, 4th of July dessert