Red, White and Blue Mini Cheesecakes

This post may contain affiliate sales links. Please read my disclosure policy.

These Red, White and Blue Mini Cheesecakes are smooth, creamy and easy to make! Perfect for your patriotic celebration!

Red, White and Blue Mini Cheesecakes! Perfect for the 4th of July!Red, White and Blue Mini Cheesecake with bite taken

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!

Red, White and Blue mini Cheesecakes recipeBest Red, White and Blue Mini Cheesecakes

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 with sprinkles

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Red, White and Blue Mini Cheesecakes with bite taken out
Recipe

Red, White and Blue Mini Cheesecakes

  • Author: Life, Love and Sugar
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12-14 Mini Cheesecakes 1x
  • 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!


Scale

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.


Keywords: patriotic dessert recipe, 4th of July cupcake recipe, 4th of July dessert

Enjoy!

 

Red, White and Blue Mini Cheesecakes! Perfect for the 4th of July!

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

20 Comments
  1. Kaya

    Hi Lindsay, i made these for 4th of July and they were so good and turned out awesome. I wish there was a way for me to show you! Maybe I could dm you on Instagram :). Anyways my question is, my boss wants me to make like 2 dozen for a work function, so instead of making the cheesecake batter thats shown here, which isn’t much,is it ok if I just make your orginal vanilla Cheesecake recipe that has way more batter ? And then go ahead with everything else? And also how many mini Cheescake do you think I’ll get out of it? Thank you!

    1. Lindsay

      Glad they were a hit! You can definitely send me the picture on Instagram or even tag me in the photo if you share it. And yes, you can use the regular vanilla cheesecake batter. This recipe is pretty much the same, just cut in half. If you use the ingredients from the full sized vanilla cheesecake, I would think you could get about 26 or so mini cheesecakes.

  2. Jackie

    I read the blue gel icing color as actual gel icing. So I used both the actual gel icing and gel food coloring, hopefully they don’t come out too sweet!

  3. Amanda Wilson

    I also thought, from the title, that i would be using mini trays as well. I’m so glad i read the comments.

  4. mc

    how long will the whipped cream hold its shape on the cheesecakes? should i wait to put the whipped cream on right when it is time to serve?

    1. Lindsay

      As long as you use the amount of powdered sugar listed in the whipped cream, it’ll be stable and last for several days.

  5. Julie G

    These are beautiful Lindsay!  I’ve never used gel food coloring but will have to get some. I love how vibrant the red and blue are!  Making these soon. 

  6. Linda Brown

    Never mind.  I guess you must gave said mini cheesecakes as opposed to 9” or 10” regular sized cheesecakes.  Having said that, how long would you advise baking if using a mini muffin pan?  Thanks.

    1. Lindsay

      Exactly, yes. I haven’t ever used a mini muffin pan for cheesecakes, but I’d try cutting the time in half.

  7. Linda Brown

    Want to make these for church fellowship, but have a question.  The yield is only 12-14 MINI cheesecakes?  Guess I could double.  Thanks!!

    1. Lindsay

      Yes, they are cupcake sized so it’s much like a recipe that makes a dozen cupcakes. You can certainly double it.

      1. Linda Brown

        The recipe title and elsewhere say mini cupcakes.  You’re now saying cupcake sized, so please clarify.  Thanks.

    2. Brittany

      Linda, Step #1 clearly says “Add cupcake liners to a cupcake pan”. The title states mini CHEESECAKES,  not mini cupcakes. A normal size cheesecake is baked in a 9” springform pan. These cheesecakes are baked in a cupcake pan which would make them mini cheesecakes. 

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12