Description
Red, White & Blue Mini Cheesecakes are a festive, easy-to-make dessert featuring a buttery graham crust, creamy vanilla cheesecake filling and vibrant strawberry and blueberry swirls, perfect for 4th of July parties and patriotic gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup blueberry puree
- 1 cup strawberry puree
- Whipped cream for topping
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter; press into liners.
- Beat cream cheese and sugar until smooth, add vanilla, then eggs one at a time.
- Divide batter into three bowls; fold in blueberry puree, strawberry puree, leave one plain.
- Layer plain, strawberry, and blueberry batters in each cup; swirl gently.
- Bake 20-25 minutes until set; cool, then refrigerate 2 hours.
- Top with whipped cream before serving.
Notes
- For a gluten‑free version
- replace graham crumbs with gluten‑free cookie crumbs. Chill thoroughly for best texture. Swirl gently to maintain distinct red
- white
- and blue layers.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg
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