Description
Craving a dessert that’s as festive as a 4th of July parade and perfect for sharing? These Red, White, and Blue Mini Cheesecakes are your go-to treat! With a crunchy vanilla wafer crust, creamy cheesecake layered in red, white, and blue, fluffy whipped cream, and colorful sprinkles, they’re adorable, no-fuss desserts that scream patriotism.
Ingredients
A batch of Red, White, and Blue Mini Cheesecakes needs simple ingredients for 12 mini cheesecakes. Here’s what you’ll need:
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Crust:
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1 cup (134g) vanilla wafer cookie crumbs
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2 tbsp (26g) sugar
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4 tbsp (56g) butter, melted
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Why it matters: Vanilla wafers create a sweet, crunchy base; butter and sugar bind it together.
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Substitutions: Use graham cracker crumbs or gluten-free vanilla wafers. Swap butter for coconut oil for a dairy-free option.
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Cheesecake Filling:
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12 oz (339g) cream cheese, room temperature
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½ cup (104g) sugar
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3 tbsp (24g) flour
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½ cup (115g) sour cream
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1 ½ tsp vanilla extract
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2 eggs
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Blue gel icing color
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Red gel icing color
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Why it matters: Cream cheese and sour cream make a creamy, tangy filling; flour and eggs ensure a smooth texture. Gel colors create vibrant layers.
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Substitutions: Use low-fat cream cheese or dairy-free cream cheese. Swap sour cream for Greek yogurt. Use natural dyes (beet juice for red, blueberry powder for blue).
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Whipped Cream Topping:
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½ cup (120ml) heavy whipping cream, cold
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5 tbsp (36g) powdered sugar
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½ tsp vanilla extract
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Sprinkles (red, white, and blue, or star-shaped)
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Why it matters: Whipped cream adds a light, fluffy finish; sprinkles bring festive flair.
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Substitutions: Use store-bought whipped topping (about 1 cup). Coconut cream works for dairy-free. Swap sprinkles for fresh berries or edible glitter.
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Tip: Soften cream cheese at room temperature for 30 minutes for smooth mixing. Use gel icing color for bold layers without thinning the batter. Crush vanilla wafers in a food processor or zip-top bag for fine crumbs.
Instructions
Step 1: Prep the Oven and Pan
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Preheat the oven to 325°F (162°C).
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Line a 12-cup muffin pan with cupcake liners.
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Tip: Use sturdy liners to hold the crust and filling. Spray liners lightly with non-stick spray for easy removal.
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Step 2: Make the Crust
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In a medium bowl, combine 1 cup vanilla wafer crumbs, 2 tbsp sugar, and 4 tbsp melted butter. Stir until evenly mixed.
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Divide the mixture evenly among the 12 cupcake liners (about 2 tbsp per cup).
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Press the crumbs firmly into the bottom of each liner using a spoon or small glass.
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Bake the crusts for 5 minutes, then remove from the oven and let cool while preparing the filling.
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Tip: Press crusts firmly for a solid base. Cool slightly to prevent melting the filling.
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Step 3: Prep the Cheesecake Filling
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Reduce oven temperature to 300°F (148°C).
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In a large bowl, beat 12 oz cream cheese, ½ cup sugar, and 3 tbsp flour on low speed until smooth. Scrape down the bowl as needed.
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Add ½ cup sour cream and 1 ½ tsp vanilla extract. Beat on low until well combined.
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Add 2 eggs one at a time, beating slowly and scraping the bowl after each addition.
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Tip: Mix on low to avoid adding air, which can cause cracks. Scrape the bowl thoroughly for a smooth batter.
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Step 4: Color the Batter
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Divide the cheesecake batter evenly into three bowls (about ¾ cup each).
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Leave one bowl plain (white).
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Add a few drops of red gel icing color to the second bowl, stirring until evenly colored.
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Add a few drops of blue gel icing color to the third bowl, stirring until evenly colored.
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Tip: Start with 2-3 drops of gel color and add more for desired vibrancy. Mix gently to keep batter smooth.
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Step 5: Layer the Filling
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Spoon 1 tbsp of white batter into each cooled crust.
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Add 1 tbsp of red batter on top of the white in each cup.
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Finish with 1 tbsp of blue batter on top of the red. Cups should be about ¾ full.
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Tip: Use separate spoons for each color to keep layers neat. Work quickly to prevent batter from settling.
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Step 6: Bake and Cool
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Bake the cheesecakes at 300°F for 18-20 minutes, until the edges are set but the centers jiggle slightly.
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Turn off the oven and leave the door closed for 10 minutes.
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Crack the oven door and let the cheesecakes cool for 15-20 minutes.
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Remove from the oven and refrigerate for 3-4 hours to chill completely.
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Tip: Avoid sudden temperature changes to prevent cracks. Chill fully before removing liners for clean edges.
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Step 7: Make Whipped Cream Topping
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In a chilled mixing bowl, beat ½ cup heavy whipping cream, 5 tbsp powdered sugar, and ½ tsp vanilla extract on high speed until stiff peaks form (about 2-3 minutes).
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Transfer to a piping bag with a star tip.
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Tip: Chill the bowl and whisk for faster whipping. Pipe immediately or refrigerate for up to a day, re-whisking if needed.
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Step 8: Decorate and Serve
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Remove chilled cheesecakes from the muffin pan and peel off liners if desired.
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Pipe whipped cream swirls on top of each cheesecake.
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Sprinkle with red, white, and blue sprinkles or star-shaped sprinkles.
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Refrigerate in an airtight container until ready to serve. Best within 2-3 days.
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Tip: Add sprinkles just before serving to prevent bleeding. Serve on a patriotic platter for extra flair.
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