Red, White, and Blue Mini Cheesecakes
These Red, White, and Blue Mini Cheesecakes are not only perfect for celebrating patriotic holidays like the Fourth of July, but they also make a delightful addition to any summer gathering.
Ingredients
Crust:
- 1 cup vanilla wafer cookie crumbs
- 2 tbsp sugar
- 4 tbsp butter melted
Filling:
- 12 oz cream cheese room temperature
- 1/2 cup sugar
- 3 tbsp flour
- 1/2 cup sour cream
- 1 1/2 tsp vanilla extract
- 2 eggs
- Blue gel icing color
- Red gel icing color
Topping:
- 1/2 cup heavy whipping cream cold
- 5 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles
Instructions
- Preheat the oven to 325°F (163°C) and line a cupcake pan with liners.
- Mix vanilla wafer crumbs, sugar, and melted butter. Press into the bottoms of the liners.
- Bake crusts for 5 minutes and cool. Reduce oven temperature to 300°F (149°C).
- Beat cream cheese, sugar, and flour until smooth. Add sour cream and vanilla. Beat in eggs one at a time.
- Divide batter into three bowls. Color one portion red, one blue, and leave one plain.
- Layer batters into liners. Bake for 18-20 minutes. Cool completely.
- Whip heavy cream, powdered sugar, and vanilla extract to stiff peaks. Pipe onto cheesecakes and add sprinkles.
Notes
- Chill the mini cheesecakes in the refrigerator for at least 2 hours before serving for best results.
- Add whipped cream and sprinkles just before serving to keep them fresh.
- You can freeze the mini cheesecakes without toppings for up to 2 months. Thaw in the refrigerator before serving.