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Easy Red, White and Blue Mini Cheesecakes – Festive Homemade Party Dessert

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These Red, White and Blue Mini Cheesecakes are a festive and creamy dessert perfect for patriotic celebrations, summer parties, and holidays. Featuring colorful cheesecake layers on a buttery vanilla wafer crust, each mini cheesecake is topped with fluffy whipped cream and sprinkles for a fun and delicious finish.

  • Total Time: 50 minutes
  • Yield: 12 mini cheesecakes 1x

Ingredients

Scale
  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) butter, melted
  • 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
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 1/2 tsp vanilla extract
  • Sprinkles

Instructions

  1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
  2. Combine the vanilla wafer cookie crumbs, sugar, and melted butter. Divide the mixture evenly between the cupcake liners and press into the bottoms.
  3. Bake the crusts for 5 minutes, then remove from oven and allow to cool.
  4. Reduce oven temperature to 300°F (148°C).
  5. In a large bowl, mix the cream cheese, sugar, and flour on low speed until combined.
  6. Add the sour cream and vanilla extract and mix until smooth.
  7. Add the eggs one at a time, mixing slowly after each addition.
  8. Divide the batter evenly into three bowls. Leave one white, color one red, and color one blue.
  9. Layer the batter into the crusts with white first, then red, then blue.
  10. Bake the cheesecakes for 18–20 minutes.
  11. Turn off the oven and leave the door closed for 10 minutes.
  12. Crack the oven door and let the cheesecakes cool for 15–20 minutes before transferring to the refrigerator to chill completely.
  13. Once cooled, remove cheesecakes from the pan.
  14. To make the whipped cream topping, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  15. Pipe whipped cream onto each cheesecake and decorate with sprinkles.
  16. Refrigerate until ready to serve.

Notes

  • Ensure the cream cheese is fully at room temperature for a smooth filling.
  • Mix on low speed to avoid incorporating too much air into the batter.
  • Gel food coloring provides brighter colors without thinning the batter.
  • Store cheesecakes in an airtight container in the refrigerator for up to 3 days.
  • Author: lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 220
  • Sugar: 15 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 0 g
  • Protein: 3 g
  • Cholesterol: 50 mg

Find it online: https://easyrecipes.cookingtastes.com/easy-red-white-and-blue-mini-cheesecakes-festive-homemade-party-dessert/