These Red White and Blue Mini Cheesecakes are such a fun patriotic treat. They are made with a vanilla wafer crust, filled with velvety cheesecake filling.
Prep Time20 minutesmins
Cook Time20 minutesmins
Rest Time2 hourshrs30 minutesmins
Total Time3 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Keyword: mini cheesecake crusts, red white and blue mini cheesecakes
12ounces(1 1/2 bricks) cream cheeseroom temperature
1/2cupgranulated sugar
3tablespoonall-purpose flour
1/2cupfull-fat sour cream
2teaspoonsvanilla extract
2large eggs
Blue gel food color
Red gel food color
Whipped Cream Topping
1/2cupheavy whipping creamcold
5tablespoonspowdered sugar
1/2teaspoonsvanilla extract
festive sprinkles
Instructions
Crust
Preheat oven to 340 degrees F. Place cupcake liners to a cupcake pan.
Add the vanilla wafers to a storage bag. Crush the wafers using a rolling pin until fine crumbs are all that are left.
In a small bowl, add the cookie crumbs, sugar and butter. Stir until well incorporated and the butter has coated all of the crumbs.
Place 1 1/2 tablespoons of crust mixture into the bottom of each of the liners and press firmly down.
Bake the mini crusts for 5 minutes. Remove from oven and let cool for ten mins.
While the crusts are cooling, begin to work on the the filling.
Filling
Reduce the oven temp to 300 degrees F.
In a stand mixer or with a hand mixer, beat the cream cheese, sugar, and flour until combined. Scrape down the sides of the bowl.
Add the sour cream and vanilla. Beat on low speed until well combined.
Add the eggs one at a time on low speed, scraping the sides of the bowl after each addition.
Divide the batter equally into three bowls.
Set aside one of the bowls for the white cheesecake color. Color one bowl red and one blue. Add 2 to 3 drops of food color and stir until thoroughly incorporated. Be sure to get the bottom of the bowls. If you want the colors deeper, add additional food coloring.
Layer 1 tablespoon of batter on top of the crusts, starting with white batter, red, and then blue. Do not overfill the cups.
Place in the preheated oven and bake for 18-20 minutes. Turn off the oven and let cool an additional ten mins while still in the oven. Do not open the door to the oven for the first ten mins.
After the 10 minutes, open the oven door, leave it ajar and let the cheesecakes cool for 20 minutes.
Place the pan of mini cheesecakes in the fridge to chill for 1 to 2 hours. Remove from pan when fully chilled.
Top with the whipped cream topping and sprinkles. Eat immediately or place in the fridge in an airtight container until you're ready to serve.
Whipped Cream Topping
Add cold heavy cream, powdered sugar and vanilla to a large mixing bowl. Using a hand mixer, whip on high until stiff peaks form.
Place the whipped cream in a piping bag fitted with a round tip. Pipe on top of the cheesecakes before serving.
Store in an airtight container in the fridge for 4 to 5 days.
Notes
Not following the instructions for baking, cooling and chilling will result in cracked cheesecakes.