Looking for a quick and easy red white and blue dessert? We’ve got you covered. Check out this red white and blue cheesecake recipe!
This recipe makes for a great 4th of July cheesecake dessert. Because it is a mini cheesecake, it is perfect for your little ones to grab and go.
Our red white and blue dessert features cupcake size cheesecake bites. It has a graham cracker crust, with white, red and blue colored layers. Additionally, these mini cheesecakes are topped with whipped cream and red white and blue star sprinkles to make it extra festive.
Mini cheesecake recipe versatility
What I love most about this recipe is that it’s super versatile. Instead of doing layers, you could do a marble swirl. Consider adding an extra kick of flavor by using cinnamon and sugar graham crackers instead of plain graham crackers. You could also turn this into cheesecake bars by baking in a rectangle cake pan and cutting into rectangles.
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Red White and Blue Cheesecake
- Cupcake pan
- cupcake liners
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp butter melted
- 12 oz cream cheese room temperature
- ½ cup sugar
- ½ cup sour cream
- 3 tbsp flour
- 1½ tsp vanilla extract
- 2 eggs
- Blue gel icing
- Red gel icing
- whipped cream
- Preheat oven to 325˚F
- Insert cupcake liners into cupcake pan
- In a medium bowl, combine graham cracker crumbs, butter and sugar. Stir until fully combined. Divide mixture and spoon into each cupcake liner. Firmly press down into the bottom to form the crust.
- Bake crust for 5 minutes. Remove from oven and allow to fully cool.
- Reduce oven 300˚F.
- In a large bowl, mix cream cheese, sugar and flour on low speed until combined. While mixing, scrape down the sides to ensure all ingredients are incorporated. Add sour cream and vanilla extract and continue mixing until fully combined.
- Add eggs one at a time, slowly beating after each addition.
- Divide cream cheese mixture into 3 bowls. Add red gel coloring to one bowl, add blue to the second bowl, and leave the last bowl white. Mix gel colors until you reach desired shade.
- Spoon white batter into each cupcake liner, then layer red and blue cream cheese batter on top. Continue until all cupcake liners are filled. Each cupcake liner should filled almost to the top.
- Bake for 18-20 minutes at 300˚F, 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 the mini cheesecakes to cool for an additional 15-20 minutes.
- Remove from pan and liners. Once completely cooled, you can top with whip cream and sprinkles and enjoy!