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Red, White, and Blue Mini Cheesecakes

These festive mini cheesecakes blend creamy cheesecake, fresh blueberries, and vibrant cherry accents for a stunning dessert perfect for summer celebrations.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Combine the vanilla wafer cookie crumbs, 2 tablespoons of sugar, and melted butter in a mixing bowl.
  3. Press about 1 tablespoon of the crust mixture into each section of mini cheesecake pans.
  4. Bake for about 8–10 minutes until slightly golden and cool for about 10 minutes.
  5. Beat the cream cheese with 1/2 cup of sugar until light and fluffy.
  6. Add the flour, sour cream, and 1 1/2 teaspoons of vanilla extract; mix well.
  7. Incorporate the eggs one at a time, mixing just until incorporated.
  8. Split the filling into three bowls, color one blue and the other red.
  9. Layer the fillings into the crusts, alternating colors until used up.
  10. Bake mini cheesecakes for 20-25 minutes until edges are set but centers are slightly jiggly.
  11. Cool in the oven with the door ajar for about an hour, then refrigerate for at least four hours.
  12. Whip the cold heavy cream until soft peaks form, then gradually add powdered sugar and vanilla.
  13. Pipe whipped cream on top and add sprinkles before serving.

Notes

These mini desserts can be made up to two days in advance, stored in the fridge without the whipped cream topping.

Nutrition

Keywords: mini cheesecakes, dessert, Fourth of July, summer recipe, festive dessert