Description
These Red White & Blue Mini Cheesecakes are creamy, rich, and perfectly portioned patriotic desserts. With a buttery graham cracker crust, smooth cheesecake filling, and festive berry topping, they’re ideal for 4th of July parties, BBQs, and summer gatherings.
Ingredients
Scale
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
For the Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Topping
- 1 cup strawberries, diced
- 1 cup blueberries
- 2 tbsp sugar (optional for berries)
- Whipped cream (optional)
Instructions
Instructions
- Prepare oven: Preheat oven to 325°F (160°C). Line a muffin pan with cupcake liners.
- Make crust: Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of crust mixture into each cupcake liner and set aside.
- Make filling: Beat cream cheese until smooth and creamy.
- Add sugar and mix well, then add eggs one at a time, mixing after each.
- Stir in vanilla extract and sour cream until smooth.
- Fill cups: Pour cheesecake batter evenly over crusts.
- Bake: Bake for 18–22 minutes or until centers are set but slightly jiggly.
- Cool completely, then refrigerate for at least 2–3 hours.
- Top: Add strawberries and blueberries on top before serving. Add whipped cream if desired.
Notes
For a cleaner look, chill overnight before topping. You can also add a drop of red or blue berry sauce for extra patriotic color and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: mini cheesecakes, 4th of july dessert, red white and blue cheesecake, patriotic mini desserts, summer cheesecake cups