Mini Cheesecakes

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These Red, White and Blue Mini Cheesecakes are so easy to make! When you're looking for an easy 4th of July dessert these fun red, white and blue mini cheesecakes are a creamy dessert for the 4th of July! Perfect for your patriotic party!

Prep Time20

Cook Time30

Chill Time1

Total Time1 50

Course: America's Best 4th of July Desserts, Recipes and Sides, Dessert

Cuisine: American

Keyword: 4th of july, cheesecake bites, cheesecake recipe, mini cheesecake

Servings:

Author: Carrian Cheney

Ingredients

For the Crust

3 Cups Graham Cracker Crumbs
3 Tablespoons Salted Butter melted
1 Tablespoon Granulated Sugar

For the Filling

16 oz Cream Cheese room temperature
⅔ Cup Granulated Sugar
⅓ Cup Sour Cream room temperature
1 teaspoon Vanilla Extract
2 Eggs large
2 Drops Red Gel Food Coloring see note
2 Drops Blue Gel Food Coloring see note
Stabilized Whipped Cream
Sprinkles for decoration

US Customary - Metric

Instructions

Make the Crust

Preheat oven to 350 ℉.
Combine all of the crust ingredients in a medium bowl. Firmly press 2 tablespoons of crust mixture into each cupcake liner. Bake the crusts for 6 minutes. Remove from the oven. Reduce the oven temperature to 300 ℉.
3 Cups Graham Cracker Crumbs, 3 Tablespoons Salted Butter, 1 Tablespoon Granulated Sugar

For the Filling

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium-high speed until the mixture is completely smooth and creamy, about 2 minutes.
16 oz Cream Cheese, ⅔ Cup Granulated Sugar
Add the sour cream, and vanilla extract, and beat until fully and combined.
⅓ Cup Sour Cream, 1 teaspoon Vanilla Extract
With the mixer running on medium speed, add the eggs 1 at a time, beating just until combined before adding the next. Do not over-mix!
2 Eggs
Divide the batter among 3 bowls. Place two drops of red in one bowl, two drops of blue in another bowl and leave the third white. Stir each with a separate spoon until smooth.
2 Drops Red Gel Food Coloring, 2 Drops Blue Gel Food Coloring
Layer the batters into the crusts starting with about a tablespoon of the blue batter, then white and then red. Make sure to use all of each batter and divide it equally into each cupcake liner.
Bake the cheesecakes for about 15 minutes, then turn off the oven and leave them in the oven with the door closed for another 10 minutes.
Remove the cheesecakes from the oven and allow them to cool on a wire rack in their tin for about 20 minutes.
Move them to the fridge to finish cooling and then remove them from their muffin tin.
Make the stabilized whipped cream.
Stabilized Whipped Cream
Pipe the whipping cream onto the tops of the cheesecakes. Top with sprinkles!
Sprinkles

Notes

Use only food gel coloring. The liquid food coloring did not result in good coloring. The red ended up pink.

Nutrition