Description

Red, White and Blue Mini Cheesecakes offer a delightful balance of flavors and colors. Perfect for celebrations, these mini treats are easy to prepare and feature a creamy filling made with cream cheese, topped with whipped cream and festive decorations. Each bite is a delicious reminder of summer fun!

Ingredients

Scale

1 ½ cups graham cracker crumbs
2 tablespoons salted butter, melted
16 ounces cream cheese, room temperature
¾ cup granulated sugar
2 tablespoons all purpose flour
½ cup sour cream, room temperature
1 teaspoon vanilla extract
2 large eggs
2 drops red gel food coloring
2 drops blue gel food coloring
1 cup heavy whipping cream, cold
6 tablespoons powdered sugar
Sprinkles or flags for decoration

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Instructions

Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners. Spray the liners with non-stick baking spray.
In a bowl, combine graham cracker crumbs and melted butter. Divide this mixture among the cupcake liners and press it into the bottoms. Bake for 5 minutes and let cool in the pan.
Decrease the oven temperature to 300°F. In a large bowl, mix cream cheese, sugar, and flour together. Add sour cream and vanilla extract, beating until smooth, scraping the bowl as needed.
Add the eggs one at a time, mixing thoroughly after each addition.
Divide the batter into three bowls: one white, one red, and one blue.
Layer the batters into the crusts, starting with a tablespoon of blue batter, followed by white, and then red. Make sure to use all the batters equally in the liners.
Bake for 15 minutes, then turn off the oven, leaving the cheesecakes inside with the door closed for another 10 minutes.
Take cheesecakes out and cool on a wire rack for about 20 minutes before transferring them to the fridge to cool completely.
To prepare the whipped cream, combine cold heavy cream and powdered sugar in a large bowl. Whip on high speed until stiff peaks form. Pipe the cream onto each cheesecake, then decorate with sprinkles or flags.
Store cheesecakes in an airtight container in the refrigerator for up to 3 days.

Notes

Ensure the cream cheese is at room temperature for better mixing.
Using gel food coloring helps achieve vibrant colors without adding extra liquid.
If you don’t have sprinkles, fresh berries can be used for decoration.

Nutrition

Serving Size: 1 cheesecake
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg