Description
These Red, White and Blue Mini Cheesecakes deliver a delightful burst of flavors with each bite. Made with cream cheese, the individual portions are simple to prepare and perfect for celebrations or everyday treats. Featuring cream cheese, colorful batter layers, and topped with whipped cream, they are bound to impress anyone looking for an easy, homemade dessert.
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
Instructions
- Preheat oven to 325°F and line a 12-cup muffin tin with cupcake liners. Spray liners with non-stick baking spray and set aside.
- Combine graham cracker crumbs and melted butter. Divide the mixture among the cupcake liners and press into the bottoms. Bake crusts for 5 minutes, then allow to cool in the pan.
- Reduce oven temperature to 300°F. In a large bowl, mix cream cheese, sugar, and flour. Add sour cream and vanilla, beating until smooth, scraping the bowl as needed.
- Add eggs one at a time, mixing thoroughly after each.
- Divide the mixture into three bowls: leave one white, color one red, and another blue.
- Layer the batters into the crusts: start with about a tablespoon of blue batter in each, followed by white, then red, filling equally.
- Bake for about 15 minutes; then turn off the oven and leave cheesecakes inside for another 10 minutes.
- Cool cheesecakes in the tin on a wire rack for about 20 minutes, then refrigerate to finish cooling before removing from the tin.
- For the whipped cream, mix heavy cream and powdered sugar in a bowl, whipping until stiff peaks form. Pipe onto the cheesecakes, then top with sprinkles and a flag.
- Refrigerate in an airtight container; best consumed within 3 days.
Notes
Ensure the cream cheese is at room temperature for easier mixing.
Use gel food coloring for vibrant colors in the batter.
For a festive touch, add additional decorations on top of the whipped cream.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg