Red, White, and Blue Mini Cheesecakes Recipe
These Red, White, and Blue Mini Cheesecakes are a delightful and patriotic dessert perfect for any celebration. Creamy cheesecake with a graham cracker crust, topped with fresh strawberries and blueberries, these mini treats are bursting with flavor!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
Cheesecake Filling:
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 teaspoon salt
Toppings:
- 1/2 cup chopped strawberries
- 1/2 cup fresh blueberries
- whipped cream for topping (optional)
Instructions
- Preheat the oven and prepare the crust: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press into muffin liners and bake.
- Make the cheesecake filling: Beat cream cheese until smooth, then add sugar, eggs, vanilla, sour cream, and salt. Fill muffin cups with the mixture.
- Bake and chill: Bake for 18–20 minutes, cool, then refrigerate for at least 2 hours.
- Add toppings: Before serving, top with strawberries, blueberries, and whipped cream.
Notes
- These mini cheesecakes are perfect for patriotic holidays like the Fourth of July or Memorial Day.
- You can make them a day ahead and store them covered in the refrigerator.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
