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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
Filed Under:
Enjoy!
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!
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!
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!
Can I chill the mini cheesecakes overnight and make the frosting in the whip topping on the morning?
Definitely!
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.
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!
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?
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.
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.
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.
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.
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!!
So glad you enjoyed them!
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?
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!
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.
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!
I also thought, from the title, that i would be using mini trays as well. I’m so glad i read the comments.
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?
As long as you use the amount of powdered sugar listed in the whipped cream, it’ll be stable and last for several days.
These are beautiful!!!!
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.
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.
Exactly, yes. I haven’t ever used a mini muffin pan for cheesecakes, but I’d try cutting the time in half.
Want to make these for church fellowship, but have a question. The yield is only 12-14 MINI cheesecakes? Guess I could double. Thanks!!
Yes, they are cupcake sized so it’s much like a recipe that makes a dozen cupcakes. You can certainly double it.
The recipe title and elsewhere say mini cupcakes. You’re now saying cupcake sized, so please clarify. Thanks.
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.
Wow. That is a great answer, Brittany. Way to clear up any confusion.