Description

These Patriotic Mini Cheesecakes are festive, bite-sized desserts with a creamy cheesecake filling, graham cracker crust, and red, white, and blue toppings – perfect for Fourth of July or any patriotic celebration.

Ingredients

Units Scale

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
Red and blue food coloring
Whipped cream, for topping
Fresh berries (strawberries, blueberries), for garnish

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Instructions

Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Divide mixture among liners and press down firmly to form crusts.
Bake crusts for 5 minutes, then let cool while you prepare the filling.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
Divide batter into three portions. Leave one plain, color one red, and the other blue.
Spoon a bit of each colored batter into each liner, layering or swirling as desired.
Bake for 18-20 minutes or until centers are set. Cool completely, then refrigerate for at least 2 hours.
Top with whipped cream and fresh berries before serving.

Notes

Use gel food coloring for vibrant red and blue hues.
Cheesecakes can be made a day ahead and stored in the fridge.
Ensure all ingredients are at room temperature for a smoother batter.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210
Sugar: 14g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 3g
Cholesterol: 50mg