Name: Red, White and Blue Mini Cheesecakes
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 2 tablespoons salted butter, melted; 16 ounces cream cheese, room temperature; ¾ cup granulated sugar; 2 tablespoons all-purpose flour; ½ cup sour cream, room temperature; 1 teaspoon vanilla extract; 2 large eggs; 2 drops red gel food coloring; 2 drops blue gel food coloring; 1 cup heavy whipping cream, cold; 6 tablespoons powdered sugar; Sprinkles or flags for decoration

Description

These Red, White and Blue Mini Cheesecakes are a delicious treat, featuring a creamy filling and a colorful presentation. Perfect for gatherings or a fun dessert at home!

Ingredients

Scale

1 ½ cups graham cracker crumbs
2 tablespoons salted butter, melted
16 ounces cream cheese, room temperature
¾ cup granulated sugar
2 tablespoons all-purpose flour
½ cup sour cream, room temperature
1 teaspoon vanilla extract
2 large eggs
2 drops red gel food coloring
2 drops blue gel food coloring
1 cup heavy whipping cream, cold
6 tablespoons powdered sugar
Sprinkles or flags for decoration

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Instructions

Preheat the oven to 325°F and prepare a 12-cup muffin tin with cupcake liners, spraying with non-stick baking spray.
Combine graham cracker crumbs and melted butter. Press the mixture into the bottoms of the liners and bake for 5 minutes. Cool in the pan.
Reduce the oven temperature to 300°F. In a large bowl, mix cream cheese, sugar, and flour. Beat in sour cream and vanilla extract, scraping down the bowl as needed.
Add eggs one at a time, mixing thoroughly after each addition.
Divide the batter into three bowls; leave one white and color one red and one blue.
Layer the batters into the crusts, starting with blue, then white, and finally red, using about a tablespoon of each.
Bake for 15 minutes, then turn off the oven and leave the cheesecakes inside with the door closed for another 10 minutes.
Remove from oven and let cool on a wire rack for about 20 minutes. Refrigerate to finish cooling and remove from muffin tin.
For the whipped cream, whip heavy cream and powdered sugar until stiff peaks form. Pipe onto the cheesecakes and top with sprinkles or a flag.
Store cheesecakes in an airtight container in the refrigerator. Best enjoyed within 3 days.

Notes

Ensure the cream cheese is at room temperature for easier mixing.
For a festive touch, use red, white, and blue sprinkles or flags for decoration.
These mini cheesecakes can be made a day in advance for convenience.

Nutrition

Serving Size: 1 cheesecake
Calories: 300
Sugar: 15g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg