Description
Indulge in the delightful layers of these Red, White and Blue Mini Cheesecakes, a perfect treat for festive celebrations like summer barbecues, picnics, or any occasion that calls for a sweet touch. These individual desserts feature a creamy cheesecake filling nestled atop a crunchy cookie crust, adorned with vibrant red and blue hues that create an eye-catching presentation. Easy to make and even easier to enjoy, these mini cheesecakes are sure to impress your guests while adding a splash of color to your dessert table. Serve them at your next gathering for a refreshing and tasty experience everyone will love!
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
- Preheat oven to 325°F (162°C) and line a cupcake pan with liners.
- Combine cookie crumbs, sugar, and melted butter in a bowl; press into liners.
- Bake crusts for 5 minutes; cool.
- Lower oven to 300°F (148°C). Mix cream cheese, sugar, and flour until smooth.
- Add sour cream and vanilla; blend well. Incorporate eggs one at a time.
- Divide batter into three bowls: leave one plain, color one red, and one blue.
- Layer batters in each crust: white first, then red, then blue.
- Bake for 18–20 minutes; cool gradually in the oven.
- Whip cream with powdered sugar; top cheesecakes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg