Description
These Red, White, and Blue Mini Cheesecakes are a delightful treat perfect for patriotic holidays and summer parties. With a graham cracker crust, creamy cheesecake filling, and fresh berry toppings, they are bursting with flavor and festive colors.
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping:
- 1/2 cup fresh blueberries
- 1/2 cup diced strawberries
- optional whipped cream for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Divide among liners and press down to form the crust.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream.
- Fill and bake: Spoon the filling over each crust and bake for 18–20 minutes until set.
- Cool and chill: Cool in the pan, then transfer to a wire rack and refrigerate for at least 2 hours.
- Add toppings: Top each cheesecake with blueberries and strawberries. Garnish with whipped cream before serving.
Notes
- These mini cheesecakes are perfect for patriotic holidays and summer parties.
- You can make them a day ahead and garnish right before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 13g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
