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!
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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?
- graham cracker crumbs
- granulated sugar
- butter
- cream cheese
- flour
- vanilla extract
- sour cream
- eggs
- Blue gel icing color
- Red gel icing color
How to make:
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- 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.
More red, white and blue recipes you may like:
- Bomb Pop Soda
- Red, White and Blue Snack Mix
- Red, White and Blue Jell-O Stars
- 4th of July Edible Firecracker Rice Krispies
- Red, White and Blue Popsicles
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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Supplies you may need:
- Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan
- Hamilton Beach 6-Speed Electric Hand Mixer
- OXO Good Grips 7-Piece Measuring Cup Set
- Wilton Rainbow Bright Standard Cupcake Liners
- OXO Good Grips 7-Piece Nesting Measuring Beaker Set
I hope you enjoy this recipe as much as our family did!
CLICK TO PIN THIS RECIPE FOR LATER
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
- Preheat the oven to 325˚F. Use a cupcake pan and insert paper liners into the pan.
- 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.
- Bake the crust in the oven for 5 minutes. Remove from the oven and allow to fully cool.
- 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.
- Add eggs one at a time and slowly beat after each addition.
- 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.
- 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.
- 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.
- Crack the oven door and allow mini cheesecakes to cool for an additional 15-20 minutes.
- 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
242.08Fat
17.2Sat. Fat
9.74Carbs
18.61Fiber
0.29Net carbs
17.33Sugar
12.36Protein
4Sodium
201.12Cholesterol
76.68Sweet 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.
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