Description

These Red, White and Blue Mini Cheesecakes are a festive dessert featuring layers of creamy filling on a graham cracker crust. Perfect for parties, they are simple to prepare and irresistibly delicious, guaranteed to impress your guests!

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 your oven to 325°F and prepare a 12-cup muffin tin with cupcake liners, spraying them with non-stick baking spray.
In a mixing bowl, combine the graham cracker crumbs and melted butter, then distribute this mixture evenly into the 12 cupcake liners, pressing it into the bottoms. Bake for 5 minutes and allow to cool in the tin.
Lower the oven temperature to 300°F. In a large bowl, beat together the cream cheese, sugar, and flour until smooth. Add the sour cream and vanilla extract, mixing until well combined. Scrape down the bowl as necessary.
Add the eggs one at a time, mixing well after each addition, until fully incorporated.
Divide the batter evenly into three bowls. Leave one bowl plain white and color one bowl red and the other bowl blue.
Layer the colored batters into the cooled crusts, starting with a tablespoon of blue batter in each liner, followed by a tablespoon of white, and then a tablespoon of red.
Bake the cheesecakes for about 15 minutes, then turn off the oven and leave the cheesecakes inside for an additional 10 minutes with the door closed.
Take the cheesecakes out and allow them to cool on a wire rack for about 20 minutes in the tin before moving them to the fridge to cool completely.
For the whipped cream, add heavy cream and powdered sugar to a mixing bowl and whip on high speed until stiff peaks form. Pipe the whipped cream on top of the cooled cheesecakes and decorate with sprinkles or flags.
Refrigerate the cheesecakes in an airtight container for up to 3 days.

Notes

These cheesecakes can be decorated with fresh berries for an extra burst of flavor.
Make sure to use room temperature cream cheese for a smoother filling.
Store the mini cheesecakes in the refrigerator and consume within three days for the best taste.

Nutrition

Serving Size: 1 cheesecake
Calories: 260
Sugar: 12g
Sodium: 220mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 4g
Cholesterol: 75mg