Description
These Red, White and Blue Mini Cheesecakes are a delicious treat that combines creamy layers of cheesecake with vibrant colors. Perfect for festive occasions, these beauties are easy to make with simple ingredients like cream cheese, graham crackers, and whipped cream, making them a delightful addition to any celebration.
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 the oven to 325°F and line a 12-cup muffin tin with cupcake liners. Spray the liners with non-stick baking spray and set aside.
- In a bowl, combine graham cracker crumbs and melted butter. Divide this mixture among the 12 cupcake liners and press it down firmly. Bake for 5 minutes and remove to cool.
- Lower the oven temperature to 300°F. In a large bowl, mix cream cheese, sugar, and flour. Add sour cream and vanilla, then beat until well combined, scraping down the sides as needed.
- Introduce the eggs one at a time, mixing thoroughly after each addition.
- Divide the batter equally into three bowls: leave one bowl white, color one red, and the other blue.
- Layer the batters into the prepared crusts, starting with about a tablespoon of blue batter, followed by white, and then red. Ensure each cupcake liner contains an equal amount of each color.
- Bake the cheesecakes for approximately 15 minutes. Turn off the oven and leave the cheesecakes inside with the door closed for an additional 10 minutes.
- Once done, let the cheesecakes cool in the tin for about 20 minutes before transferring them to a wire rack, then refrigerate to cool completely.
- To prepare the whipped cream, combine the heavy cream and powdered sugar in a mixing bowl. Whip on high speed until stiff peaks form, then pipe it onto the cheesecakes. Garnish with sprinkles or flags.
- Store the cheesecakes in an airtight container in the refrigerator for up to 3 days.
Notes
Make sure the cream cheese is at room temperature for easier mixing.
These mini cheesecakes can be made a day in advance for convenience.
Feel free to customize decorations with your favorite toppings!
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg