Description

Festive and creamy mini cheesecakes topped with vibrant red, white, and blue decorations, perfect for patriotic celebrations like the 4th of July or Memorial Day.

Ingredients

Units Scale

1 cup graham cracker crumbs
3 tbsp unsalted butter, melted
2 tbsp granulated sugar
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 fruit (strawberries, blueberries)
Whipped cream, for topping
Optional: red and blue sprinkles

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Instructions

Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar until combined.
Press about a tablespoon of the mixture into the bottom of each muffin liner to form the crust.
In a large bowl, beat the cream cheese until smooth. Add 1/2 cup sugar and mix until creamy.
Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until fully incorporated.
Pour the cheesecake mixture over the crusts in the muffin tin, filling each about 3/4 full.
Bake for 18–20 minutes, or until the centers are set. Let cool completely, then refrigerate for at least 2 hours.
Top each mini cheesecake with whipped cream, fresh strawberries and blueberries, and optional sprinkles.

Notes

Make sure cream cheese is fully softened for a smooth filling.
These can be made a day ahead and stored in the fridge.
Use festive liners for extra flair.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210
Sugar: 12g
Sodium: 140mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg