Patriotic Red, White and Blue Mini Cheesecakes

These adorable Patriotic Red, White and Blue Mini Cheesecakes are the perfect sweet dessert for July 4th! Easy to make, simple ingredients and the whole family will love them!


cheesecakes on a white square plate.


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cheesecakes and a bowl of sprinkles on a white plate.


If you're needing a last minute dessert for the 4th of July, give these patriotic mini cheesecakes a try!

These cheesecakes are completely homemade and so simple to make. The crust is crunchy the cheesecake layer is so creamy and sweet. 

This is a great recipe to get the kids in the kitchen too! They can help prep the crust mixture and press them in the liners, add ingredients and help decorate once they're finished. 

If you're in Canada, use just red and white to celebrate for Canada Day! Or use any food color gel you want for any special occasion.

These have quickly become a new favorite at our house and I hope they will be for your family too!


Keep scrolling for tips, process photos, additional red, white and blue recipes and more!


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What are the ingredients in this recipe?


recipe ingredients displayed in bowls.



How to make:


process collage of recipe instructions.


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • Make sure to start off with room temperature cream cheese. Leave it out the night before or soften it in the microwave for 20-30 seconds at 50% power. If the cream cheese is too firm, the batter will not be smooth.
  • It is important to not open the oven while cooking these. The cool air can cause the cheesecakes to crack or fall.


cheesecakes on a white plate.


More red, white and blue recipes you may like:



You can add or substitute with these ingredients:


  • Use your favorite cookies crumbs in place of graham cracker crumbs
  • Top with fresh strawberries
  • Use almond extract instead of vanilla


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cheesecake on a plate with forks next to plate.


Supplies you may need:



I hope you enjoy this recipe as much as our family did!


CLICK TO PIN THIS RECIPE FOR LATER


close up of cheesecake on a plate.
Yield 12 mini cheesecakes
Author Sweet Hazel Honey
Prep time
10 Min
Cook time
25 Min
Inactive time
30 Min
Total time
1 H & 5 M

Patriotic Red, White and Blue Mini Cheesecakes

Ingredients

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons butter, melted
  • 12 ounces cream cheese, room temperature
  • 3 tablespoons flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • ½ cup sour cream
  • 2 large eggs
  • Blue gel icing color
  • Red gel icing color

Instructions

  1. Preheat the oven to 325˚F. Use a cupcake pan and insert paper liners into the pan.
  2. In a medium size bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Stir until fully combined. Divide mixture and spoon into the bottom of the cupcake liners, press down firmly into the bottoms.
  3. Bake the crust in the oven for 5 minutes. Remove from the oven and allow to fully cool.
  4. Reduce the oven to 300˚ F. In a large bowl, mix the cream cheese, flour and 1/2 cup sugar on low speed with an electric mixer until combined. Scrape down the sides to ensure all ingredients are mixed. Then add in vanilla extract and sour cream and fully combine.
  5. Add eggs one at a time and slowly beat after each addition.
  6. Divide cream cheese mixture into three bowls. Leave one white, add gel coloring to one bowl and blue gel coloring to the other bowl. Mix gel colors until you reach your desired shade.
  7. Spoon the white batter into each cup, then layer red batter and top with blue batter. Continue with all cupcake liners. Each cup should be almost filled to the top.
  8. 9. Bake for 18-20 minutes, then turn off the oven and leave cheesecakes in the oven with the door closed allowing them to sit for 10 minutes.
  9. Crack the oven door and allow mini cheesecakes to cool for an additional 15-20 minutes.
  10. Remove from the liners and top with additional toppings as desired.

Notes

Whipped cream and sprinkles work great for topping options.


Leftover cheesecakes can be refrigerated for up to 3 days in an airtight container. 


Use a food processor or ziploc bag and rolling pin to crush graham crackers into crumbs.


Make sure to start off with room temperature cream cheese. Leave it out the night before or soften it in the microwave for 20-30 seconds at 50% power. If the cream cheese is too firm, the batter will not be smooth.


It is important to not open the oven while cooking these. The cool air can cause the cheesecakes to crack or fall.

Nutrition Facts

Calories

242.08

Fat

17.2

Sat. Fat

9.74

Carbs

18.61

Fiber

0.29

Net carbs

17.33

Sugar

12.36

Protein

4

Sodium

201.12

Cholesterol

76.68

Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



closeup of cheesecake on a white plate.


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