Red, White, and Blue Mini Cheesecakes

introduction

These mini cheesecakes are red, white and blue. They are small, creamy and fun for parties. You can make them ahead and chill until the party. For a simple side that goes well at the same cookout, try baked mac and cheese.

why make this recipe

This recipe makes a small, pretty dessert. It is easy to share. The colors make it great for holidays and summer parties. The mini size cooks fast and chills well.

how to make Red, White and Blue Mini Cheesecakes

Follow the steps below. Work in simple stages: make crust, make filling, bake, cool and top with whipped cream. If you want a warm side for the same meal, pair it with baked mac and cheese.

Ingredients :

• 1 cup (134g) vanilla wafer cookie crumbs
• 2 tbsp (26g) sugar
• 4 tbsp (56g) butter, melted
• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 3 tbsp (24g) flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 eggs
• Blue gel icing color
• Red gel icing color
• 1/2 cup (120ml) heavy whipping cream, cold
• 5 tbsp (36g) powdered sugar
• 1/2 tsp vanilla extract
• Sprinkles

Directions :

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the vanilla wafer cookie crumbs, 2 tbsp sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
4. Reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, 1/2 cup sugar, and flour until combined. Use low speed to keep less air in the batter to avoid cracks. Scrape down the sides of the bowl.
5. Add the sour cream and 1 1/2 tsp vanilla extract. Beat on low speed until well combined.
6. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
7. Divide the batter evenly into three bowls. Leave one bowl plain (white). Color one bowl red and the other blue with gel icing colors.
8. Layer the colored batter into the crusts. Start with a tablespoon of white batter in each cup, then a tablespoon of red, then a tablespoon of blue. The cups should be mostly full.
9. Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
10. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
11. When cheesecakes are cooled, remove them from the pan.
12. To make the whipped cream topping, add the heavy whipping cream, powdered sugar and 1/2 tsp vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13. Pipe or spoon the whipped cream onto the tops of the cheesecakes and add sprinkles.
14. Refrigerate the cheesecakes in an airtight container until ready to serve. Cheesecakes are best for 2-3 days.

how to serve Red, White and Blue Mini Cheesecakes

Serve cold. Place them on a dessert tray or individual plates. Add extra sprinkles or fresh berries if you like. They work well after a barbecue or with coffee.

how to store Red, White and Blue Mini Cheesecakes

Keep them in an airtight container in the fridge. They last 2-3 days best. You can freeze them without whipped cream for up to 1 month. Thaw in the fridge before adding whipped cream and sprinkles.

tips to make Red, White and Blue Mini Cheesecakes

• Use room temperature cream cheese for a smooth batter.
• Beat on low speed to avoid air bubbles.
• Press crusts firmly but not too thin.
• Color the batter a little darker than you want—the color fades a bit when baked.
• Chill fully before removing from the pan to keep the shape.

variation (if any)

• Make a lemon version by adding 1 tsp lemon zest to the white batter.
• Use graham cracker crumbs instead of vanilla wafers for a different crust.
• Swap sprinkles for fresh berries on top for a natural look.

FAQs

Q: Can I make these ahead of time?
A: Yes. Make them the day before and keep them in the fridge. Add whipped cream and sprinkles just before serving.

Q: Can I use low-fat cream cheese?
A: You can, but the texture may be less creamy. Full-fat gives the best texture.

Q: Can I use canned whipped topping instead of fresh whipped cream?
A: Yes. Use canned topping if you want an easier option. Add it when serving.

Q: What if my cheesecakes crack?
A: Cooling them slowly helps. Chill in the fridge after cooling in the oven. Small cracks are fine; top with whipped cream to hide them.

Conclusion

For the full original recipe and photos, see the original Red, White and Blue Mini Cheesecakes recipe on Life Love and Sugar.