Patriotic Mini Cheesecakes
Patriotic Mini Cheesecakes make a delicious and fun addition to any 4th of July party or BBQ! A classic graham cracker crust is topped with red, white, and blue cheesecake layers- then topped with whipped cream and festive sprinkles. They are the perfect-sized dessert since they are made in a cupcake pan!
Servings: 12 mini cheesecakes
Ingredients
For the graham cracker crust
- 6 full sheets graham crackers
- 2 tablespoons butter
- 3 tablespoons granulated sugar
For the cheesecake filling
- 12 ounces cream cheese (1 1/2 blocks) softened at room temperature
- 1 teaspoon vanilla extract
- 2 whole eggs at room temperature
- red and blue food coloring gel
- whipped cream
- red and blue sprinkles
Instructions
- Preheat oven to 350 degrees F. In a food processor, combine the graham crackers, sugar, and melted butter. Process for a few minutes until the mixture turns into a crumb-like consistency.
- Line a REGULAR cupcake or muffin baking pan with paper or silicone liners. Evenly distribute the graham cracker mixer into each hole. With a spice jar, firmly press onto the graham cracker mixture to form a crust. Set aside.
- In a large mixing bowl beat together softened cream cheese and sugar until combined.
- Adds eggs one at a time and then add vanilla, and continue to beat together until the cheesecake batter is smooth. Be sure to scrape down the sides of the bowl.
- Divide the cheesecake batter evenly into 3 bowls. Add a few drops of red food coloring gel to one of the bowls and stir with a spoon until combined. Repeat with the blue food coloring gel.
- Layer the mini cheesecakes by spooning a tablespoon of red batter on top of the crust, followed by the white batter, and lastly the blue batter.
- Bake for 15-17 minutes or until the middles are set and a toothpick inserted comes out clean. Let the cheesecakes cool and then remove wrappers. Place the cheesecake bites in the refrigerator to chill for at least 30 minutes. When ready to serve, top with whipped cream and sprinkles. Enjoy!
Notes
Recipe Notes:
- To-Store: Store any leftovers in an airtight container and in the refrigerator. Since they are made with dairy, they don’t hold up well at room temperature for very long. Store for up to 3-4 days.
- To-Freee: These are also freezer-friendly. Try to package them in airtight containers and wrap them as tightly as possible. You can also store them in a heavy-duty ziplock bag. Freeze for up to 3 months. To thaw, leave unwrapped at room temperature and then refrigerate.
- Other toppings to add are crushed Oreos, other red, white, and blue-themed candies, fresh berries, and drizzled chocolate or you can also just leave these cheesecake bites plain.
- Swap the colors and sprinkles to make these cheesecakes for any holiday or occasion. Red and green can be made for Christmas. Light pastel colors for Easter. Pink and red colors for Valentine's Day. Rainbow colors and sprinkles for a birthday. Make these all year round!
- If you do not have a food processor, crush the graham crackers by sealing them in an airtight bag and smashing them with a rolling pin or another hard object.
- For vegan cheesecakes, use your dairy-free cream cheese, butter, and substitute the eggs with cornstarch and vinegar or lemon juice. For gluten-free cheesecake bites, use gluten-free graham crackers.