Description
Festive mini cheesecakes perfect for holidays like the Fourth of July, featuring layers of delicious cream cheese filling in red, white, and blue.
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 the oven to 325°F (162°C) and add cupcake liners to a cupcake pan.
- Combine the vanilla wafer cookie crumbs, sugar, and melted butter.
- Divide the mixture between the cupcake liners, about 2 tablespoons per cup, and press into the bottoms.
- Bake the crusts for 5 minutes, then remove from the oven. Allow them to cool while you make the filling.
- Reduce the oven temperature to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined, using low speed to keep less air from escaping the batter.
- Add the sour cream and vanilla extract, beating on low speed until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Divide the batter evenly into three bowls. Leave one bowl plain and color one red and the other blue.
- Layer the colored batter into the crusts, starting with a tablespoon of white batter in each cup, then a tablespoon of red, followed by a tablespoon of blue. The cups should be mostly full.
- Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
- Crack the oven door and let the cheesecakes cool for 15-20 minutes, then refrigerate until fully chilled.
- Once cooled, remove the cheesecakes from the pan.
- For the whipped cream topping, mix the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. Whip on high speed until stiff peaks form.
- Pipe the whipped cream on top of the cheesecakes and add sprinkles.
- Refrigerate the cheesecakes in an airtight container until ready to serve. They taste best if eaten within 2-3 days.
Notes
Use room temperature cream cheese for a smoother batter. If you want cleaner layers, use a piping bag to carefully layer the colors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg