These red white and blue mini cheesecakes are the perfect small cheesecakes with a buttery graham cracker crust, smooth and creamy patriotic cheesecake, and topped with whipped cream and fresh fruit. They’re perfect for a 4th of July celebration!
There’s never a bad reason to have cheesecake, and these red, white and blue, mini cheesecakes are perfect any day of the year – but especially as you’re planning out your Fourth of July Barbecues and Potlucks.
These mini cheesecakes are super simple to make – you don’t need to worry about an ice bath, or cracking like a normal full sized cheesecake – and they couldn’t be any more adorable and perfect for the Fourth of July, or other patriotic holidays.
There’s never a bad reason to have cheesecake, and these red white and blue mini cheesecakes are perfect any day of the year, but especially right now as you’re planning out your fourth of July barbecues and picnics. These mini cheesecakes are super simple to make and they couldn’t be any more adorable and perfect for the Fourth of July.
These cheesecakes are so fun with their lovely layers of red, white, and blue cheesecake filling – then topped with some fresh berries they’re the perfect summer time treat. And the perfect red, white, and blue dessert for the summer time!
How to make red white and blue mini cheesecakes?
These mini cheesecake are simple to make, with only a few steps. You’ll start with your graham cracker crust. Pulse some graham crackers until you have a nice crumb, mix that up with a little sugar and butter. Then put a spoonful into each of the muffin liner lined muffin pan spots. Press the crumb down with a spoon. Bake for about 5 minutes.
While those cool, you’ll make your cheesecake filling. Beat your cream cheese till it’s nice and smooth. Then add in your sugar, heavy cream, and sour cream. Beat it all together for a couple minutes till it’s nice and creamy and smooth. Add in a little vanilla extract. Then stir in your egg. Fold in the flour and salt.
Transfer the cheesecake filling into 3 separate bowls, and color two of them, one red, and one blue. Add a spoonful of each color to each cheesecake, starting with white, then red, then blue, about 1 TBS of each color.
Bake the cheesecake up in the oven for about 18 to 20 minutes until the edges of the cheesecake are set, but the middles may jiggle a little. Remove the pan from the oven and allow the cheesecakes to cool on the countertop for about 1 hour. Then place them in the fridge to chill for another hour, or until you’re ready to serve them.
When you’re ready to serve them, whip up the whipped cream with the powdered sugar, and vanilla extract until stiff peaks form. Pipe, or spread the whipped cream on top of the cheesecakes. Sprinkle tops with patriotic sprinkles, and top each with some strawberries and blueberries.
Tips for making red white and blue mini cheesecakes:
- Bring your cheesecake ingredients to room temperature before making the cheesecake filling (cream cheese, sour cream, whipped cream, and eggs) to really help the ingredients blend nicely together.
- This recipe makes about 14-18 mini cheesecakes, but you can cut the recipe in half (find the exact measurements here) if you only want 7, 8, or 9 mini cheesecakes.
- Use gel food coloring. Liquid food coloring is much thinner and you will need more of it to get bright enough colors.
- These mini cheesecakes are a great make ahead dessert because you can make them a day or 2 before you need them. Store them in an air tight container in the fridge. I recommend saving the whipped topping and fruit additions until you are ready to serve them though, to keep them nice and beautiful, and to keep the fruit fresh.
- The great thing about these mini cheesecakes is that you top them with whipped cream, so even if they fall in the middle that’s okay!
These mini cheesecakes are so creamy, tangy, and sweet with the perfect buttery graham cracker crust, topped with a thick layer of whipped cream and fresh berries – they’re a delicious dessert that you won’t be able to turn down!
I just know you’ll love having these red white and blue mini cheesecakes as one of your desserts at your Fourth of July barbecue. You won’t regret it!
More Red White and Blue Recipes:
- Patriotic Bundt Cake
- Red White and Blue Trifle
- Red White and Blue Jello Poke Cake
- 4th of July Fruit Pizza
- Red White and Blue Jello Cups
- Chicken Caesar Pasta Salad
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Red, White, and Blue Mini Cheesecakes
For the Crust:
- 8 graham cracker cookies
- 2 TBS granulated sugar
- 1/4 cup melted butter (1/2 stick)
For the Cheesecake Filling:
- 2 (8) oz packages cream cheese (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/2 TBS vanilla
- 2 eggs
- 1/4 tsp salt
- 2 TBS flour
For the Whipped Cream:
- 1 cup heavy cream
- 1 TBS sugar
- 1/2 tsp vanilla
For the Fruit Topping:
- Preheat the oven to 350 degrees Fahrenheit. Line two muffin tins with 14-16 paper liners.
- Pulse the graham crackers in a blender or food processor until you have a fine crumb.
- Add the sugar and melted butter to the graham cracker crumbs and mix them together till you have a sandy texture.
- Scoop about 1 TBS of the graham cracker crumb mixture into about 14-16 different prepared cupcake liners. Press the crust down into the bottom. (You don't want it going up the sides more because then you'll have more cheesecake that you can't see in the nice layers.
- Bake the crust in the preheated oven for 6 minutes.
- Allow the crust to cool for a few minutes when done.
- In a large bowl mix together your cream cheese, sugar, heavy cream and sour cream for about 2 minutes until combined. (Make sure to scrape the bottom and sides of the bowl)
- Add in the vanilla and stir in.
- Add in the eggs, and mix slowly until just combined.
- Toss in your flour and salt and stir till just combined.
- Separate the cream cheese mixture evenly into 3 separate bowls.
- Stir in blue food coloring to one, red to one, and leave one white.
- Layer a tablespoon of white cheesecake mixture into the bottom of each cup. Then a tablespoon of red, then a tablespoon of blue. Filling them each evenly about to the top.
- Place the cheesecakes in the oven and bake for about 18-20 minutes. The cheesecake will still be slightly jiggly in the middle.
- Remove the pans to the counter, and let the cheesecakes cool on the counter for 1 hour. Then place them in the fridge to cool completely.
For the Whipped Cream:
- When ready to serve the cheesecakes, add the topping. Combine the whipping cream, sugar and vanilla extract in a small bowl and whisk (with a mixer is preferred) until stiff peaks form.
- Scoop a small spoonful onto the top of each cheesecake and spread out (or pipe with a pastry bag and tip).
- Top whipped cream with fresh fruit, or patriotic sprinkles.
These red white and blue mini cheesecakes were first posted on June 10, 2015. The photos and text were updated for clarity on June 9, 2021.