Red, White and Blue Mini Cheesecakes

Delightful mini cheesecakes bursting with creamy goodness and patriotic colors, perfect for summer celebrations.

Scale

Preheat your oven to 325°F (160°C).
In a medium bowl, combine the vanilla wafer cookie crumbs, sugar, and melted butter. Mix until well combined.
Line a muffin tin with mini cupcake liners and press a tablespoon of the crust mixture into each liner.
In a large mixing bowl, beat together the cream cheese and sugar until smooth.
Add the flour, sour cream, and vanilla extract, mixing until fully incorporated.
Add the eggs one at a time, mixing well after each addition.
Divide the cheesecake mixture into two bowls, adding blue gel icing color to one and red to the other.
Spoon a dollop of the white mixture, followed by blue and red into each liner.
Pop the muffin tin into the oven and bake for about 18-20 minutes.
Once baked, cool in the pan for about 10 minutes, then chill in the fridge for at least 2 hours.
In a chilled bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Once chilled, top each cheesecake with whipped cream and sprinkles.

These mini cheesecakes can be made in advance and stored in the fridge for up to 3-4 days. They can also be frozen for longer storage.

Keywords: mini cheesecakes, dessert, summer treats, Fourth of July, Memorial Day

Find it online: https://pureproteinbites.com/patriotic-mini-cheesecakes-july-4th-red-white-blue/