Red White and Blue Mini Cheesecakes
These Red White and Blue Mini Cheesecakes are a delicious patriotic dessert for the summer holidays. Dye a creamy cheesecake batter red and blue, then pour over a sugary oreo crust and bake! Top with sprinkles, whipped cream, and cherries for a bright and bold dessert that will wow your guests.
Equipment
- electric hand mixer or stand mixer
Ingredients
Cheesecake Batter
- 16 oz cream cheese, softened
- ½ cup white sugar
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1-2 teaspoon blue food coloring
- 1-2 teaspoon red food coloring
Crust
- 1 ½ cups Oreo cookies, crushed
- ¼ cup white sugar
- ⅓ cup butter, melted
- whipped cream
- patriotic sprinkles
- maraschino cherries
Instructions
- Preheat the oven to 325°F. Add a small cake or bread pan filled with 1 inch of water to the bottom of the oven. Line a standard size muffin tin with cupcake liners (12 total) and spray them with a little cooking oil.
- Make the cheesecake filling using an electric hand or stand mixer. Beat the cream cheese on medium-high speed with a dough hook until smooth, about 2 minutes. Add the white sugar and continue beating until smooth. Add lemon juice and vanilla extract and beat for 1 more minute. In a small bowl, whisk the eggs until stiff peaks form. Pour into the batter and beat on low speed until they are just incorporated into the batter.
- Divide cheesecake batter evenly in 3 bowls. Add a few drops of blue food coloring to one bowl and mix. Add a few drops of red food coloring to another bowl of batter and mix. Continue to add food coloring until the batter is the shade that you'd like.
- Crush the Oreos using a food processor. Transfer Oreo crumbs to a mixing bowl and stir in melted butter and sugar. Mix well.
- Add one generous spoonful of buttered Oreo crumbs to each cupcake liner, pressing down with your fingers. Pour cheesecake batter over the Oreo crumbs, filling each liner nearly to the top. You should have enough batter to make 4 red cheesecakes, 4 blue cheesecakes and 4 white cheesecakes.
- Bake in the preheated oven for 25 minutes. When done, turn off the heat to the oven, leaving the pan inside and cracking open the door. Let the cheesecakes rest for 30 minutes inside the warm oven to prevent the centers from sinking.
- Remove the pan from the oven and chill for 1-2 hours before decorating and serving.Top the blue cakes with whipped cream and red sprinkles, the red cakes with whipped cream and blue sprinkles, and the white cakes with cherries and patriotic sprinkles (or in any fashion that you'd like).
Notes
Storing: store mini cheesecakes in a covered container in the fridge for up to 1 week.
Freezing: cheesecake can be wrapped in plastic and put into a freezer safe bag to store in the freezer for about 3 months.
Nutrition
Serving: 3ozCalories: 290kcalCarbohydrates: 29gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 70mgSodium: 215mgPotassium: 119mgFiber: 1gSugar: 22gVitamin A: 564IUVitamin C: 0.3mgCalcium: 53mgIron: 3mg
Did You Try This Recipe?Mention @myminichefs or tag #myminichefs!