Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Red, White and Blue Mini Cheesecakes Recipe

Red, White and Blue Mini Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 111 reviews
  • Author: Alvarez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12-14 Mini Cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Red, White and Blue Mini Cheesecakes are a perfect patriotic treat for any celebration. Creamy and delicious individual cheesecakes with a crunchy crust, colorful layers, and a fluffy whipped cream topping.

Ingredients

Units Scale

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.

Notes

  • Ensure cream cheese is at room temperature for smooth filling.
  • Use gel icing colors for vibrant red and blue layers.
  • Allow cheesecakes to cool properly for best texture.

Nutrition

  • Serving Size: 1 Mini Cheesecake
  • Calories: 196
  • Sugar: 15.8 g
  • Sodium: 155 mg
  • Fat: 11.2 g
  • Saturated Fat: 6.5 g
  • Unsaturated Fat: 3.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20.3 g
  • Fiber: 0.4 g
  • Protein: 4.2 g
  • Cholesterol: 53.2 mg

Find it online: https://copyrecipe.com/red-white-and-blue-mini-cheesecakes-recipe/