Red, White and Blue Mini Cheesecakes
These Red, White and Blue Mini Cheesecakes are smooth, creamy and easy to make! Perfect for your patriotic celebration!
The hubs and I tend to be the kind of people who spend a lot of time around water in the summer. The hubs is basically a fish out of water and I certainly enjoy my time relaxing in the sun. When it comes to summertime holidays – like the Fourth of July – you often find us around a lake or beach.
So naturally, we’ve been hoping the boys would love water too. We’ve been giving them nightly baths since they were just a few weeks old and it’s become quite a great routine. The boys LOVE their bath at night so we decided this past week that it was time to try them out at the pool and see how it went.
The first visit a bit uncertain. Ashton was more into it than Brooks, but Brooks got better with time. We took them again a few days later and we were happy to find that they loved it! We spent several hours with friends and family and had a blast! Yay! I guess more water celebrations are in our future!
And so are tasty treats like these! The boys can’t enjoy things like this yet, but one day they will. If they are anything like their mom, they will have one big, fat sweet tooth! And no holiday is complete without a festive dessert!
For anyone with a sweet tooth looking to celebrate with a little red, white and blue, these Red, White and Blue Mini Cheesecakes are perfect! They are vanilla flavored, but you could certainly use a different flavored extract, if you prefer. Coconut and almond are two delicious options that come to mind.
I make these mini cheesecakes right in a cupcake/muffin pan. They are the perfect size for sharing and easy to transport to your holiday shindig! Once the batter is made, you’ll divide it into three bowls and color one red and one blue (leave one white/as is). Layer them all into the cupcake pan and bake!
The final mini cheesecakes are so festive and cute! The cheesecakes are smooth and creamy and would also be great served with some fresh fruit! Such a great summer treat!
Red, White and Blue Mini Cheesecakes
Yield: 12-14 mini cheesecake
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
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
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the vanilla wafer cookies crumbs, 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. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
5. Add the sour cream and 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 as in and color one red and there other blue.
8. Layer the colored batter into the crusts, starting 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 vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13. Pipe 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.