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

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

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
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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



  • 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


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.


  • 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

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

Filed Under:



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 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Lindsay

      Regular sized cupcake liners. They are called “mini” cheesecakes because they are not a full 9-inch cheesecake.

  1. Glenda

    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!!!!!

  2. Hannah

    Hey I saw in the comments that someone had a problem with the whipped cream. I did too! I followed the recipe as is, and it wouldn’t whip. I tried some whipping troubleshooting options from the internet, and still struggled after all was said and done. I’ve made many of your wonderful recipes, and they’ve all turned out great, just not this one part on this one.
    Loved the idea of the vanilla wafers for the crust!!! I did have to travel a couple hours with them, though, and the crust got soggy unfortunately. Still an amazing idea!

    1. Lindsay

      I’m so glad you enjoyed them! As for the whipped cream, heavy whipping cream is made to be whipped so it makes me wonder if there’s some thing about your particular brand/type of cream or humidity or some other factor. Because whipped cream recipes are all pretty much the same. Sorry you had trouble with it!

  3. Hailey maracin

    Can I chill the mini cheesecakes overnight and make the frosting in the whip topping on the morning?

  4. Holly

    I love your recipes, I didn’t use enough gel color for this my colors were not very deep, is there a better way to measure out the filling? I didn’t have enough of each color after coloring , for each cup.

    1. Lindsay

      I would definitely recommend a food scale if you do much baking. It’s the best way to do something like that accurately. I weigh the full amount of batter and then I can easily divided into three bowls. Sorry you had trouble!

  5. K

    Hi! I’m wondering you think this will work with a boxed no bake cheesecake? Like if I put food coloring in it, layer and refrigerate it?

    1. Lindsay

      I haven’t ever made one of those mixes, so I’m not familiar with the texture, but I’d think it’d be ok.

  6. Kelsey Yatsko

    I’ve tried this recipe a couple times now, and they always taste great! My only issue is when I put them in the container in the fridge, they keep ending up with condensation on top of them? Not sure what I’m doing wrong.

  7. Michelle

    The cheesecake and cookie crust came out beautiful -but the frosting did not turn out well. It was too soft and ruined the cheesecake – guests ended up scraping it off.
    Did I do something wrong – it had stiff peaks when I piped it – but something was off.

    1. Lindsay

      Whipped cream can wilt, which is why I use powdered sugar in it. It stabilizes it so that it doesn’t wilt. I know sometimes people like to reduce sugar in things, so if you left that out, that would be the reason it wilted. If you did use the powdered sugar, I’d make sure you used a heavy whipping cream, not just whipping cream. There’s a higher amount of fat in the heavy cream that helps stabilize it as well.

  8. Brenda

    These were amazing! I made these for my Fourth of July party, and they were a hit! Absolutely one of the best desserts I’ve made and I will definitely be making these again!! 

  9. Megan

    Hi I just have a question. I am wanting to make them for the upcoming 4th and am a bit confused on the gel icing. Does the gel icing give the cheesecake the color or are you suppose to use blue food instead?

  10. 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.

  11. 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!

  12. 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.

  13. 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.

  14. 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. 

  15. 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.

  16. 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. 

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29