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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
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12-14 Mini Cheesecakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Red, White and Blue Mini Cheesecakes are smooth, creamy and easy to make! Perfect for your patriotic celebration!
Ingredients
CRUST
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp (26g) sugar
- 4 tbsp (56g) butter, melted
FILLING
- 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
TOPPING
- 1/2 cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles
Instructions
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.
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 196
- Sugar: 15.8 g
- Sodium: 155 mg
- Fat: 11.2 g
- Carbohydrates: 20.3 g
- Protein: 4.2 g
- Cholesterol: 53.2 mg
Categories
Enjoy!
Hey going to make this recipe soon.. do I need to use all purpose or self rising flour? Also salted or non salted butter?
I use all purpose flour. You could use salted or unsalted butter in the crust.
The cheesecakes were delicious! It was my first time ever baking cheesecake and everyone loved it. I too had trouble making the whipped cream. It looked just like the butter I had my first graders make by shaking heavy cream in a jar…chucks floating in liquid. Upon trying the chunks, I realized that is exactly what I had. I researched it and found that I likely whipped it too aggressively with my stand mixer. Other recipes for homemade whipped cream suggested using a whisk. I’ll try that next time.
PS – lightly salted the chunks and used it as butter after press moisturize out. Nothing lost!
I’m glad you enjoyed them! Yes, over whipping the cream does give you butter. I’m glad you still found a use for it! 🙂
I am making these today for a celebration tomorrow. I am going to try and make a 9×13 sized pan instead of the little cupcakes. Do you think I could bake them for roughly the same time and just check on them to make sure they bake throughly.
I’m sorry I’m late to respond. For future reference though, you’d likely want to double the recipe for a 9×13 and I’d use 3 eggs instead of 4. I’d follow the baking times of this cheesecake. In fact, you could use that recipe and color it like these.
Are these used with the normal size cupcake liners or the mini(small) ones???
Regular sized cupcake liners. They are called “mini” cheesecakes because they are not a full 9-inch cheesecake.
Hi, Lindsay!!! I love the look of these Mini Cheesecakes….so pretty and festive! Also, cheesecake has got to be my favorite. I know some people might think I’m crazy but I also love baking them.
I do have a question for you, how much of the gel food coloring would you think you use or are you just eyeballing it? I will be making these for July 4th.
Thank you, Lindsay and I hope you have a wonderful 4th!!!!!
I just eyeball it, but you really don’t need a lot. Happy 4th!