Description
These Red, White and Blue Mini Cheesecakes are a fun and festive dessert perfect for patriotic celebrations. Creamy cheesecake filling on a vanilla wafer crust, topped with whipped cream and sprinkles!
Ingredients
Units
Scale
CRUST
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp (26g) sugar
- 4 tbsp (56g) butter, melted
FILLING
- 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
TOPPING
- 1/2 cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles
Instructions
- Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
- Combine the vanilla wafer cookies 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 oven. Allow to cool while you make the filling.
- To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract. Beat 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 as is 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, then a tablespoon of blue.
- 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 allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
- When cheesecakes are cooled, remove them from the pan.
- To make the whipped cream topping, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
- Pipe the whipped cream onto the tops of the cheesecakes and add sprinkles.
- Refrigerate the cheesecakes in an airtight container until ready to serve. Cheesecakes are best for 2-3 days.
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 196
- Sugar: 15.8 g
- Sodium: 155 mg
- Fat: 11.2 g
- Carbohydrates: 20.3 g
- Protein: 4.2 g
- Cholesterol: 53.2 mg
