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Easy To Make Patriotic Mini Cheesecakes
Easy To Make Patriotic Mini Cheesecakes
"This dessert has all the wow without the work. These Easy Patriotic Mini Cheesecakes are bite-sized, fun and utterly delicious. This recipe is a crowd favorite and puts a smile on anyone's face when they see them. Yes, they taste as good as they look. These mini cheesecakes can be customized to any occasion. Change the colors on these delectable little bite-sized gems, and serve them at Christmas, Halloween, birthdays or just a fun family get together! You won't be disappointed, give this recipe a try! "
Serves12 Mini Cheesecakes
Preparation Time15 min
Cooking Time25 min
Cooking MethodOven
Cooking Vessel SizeMuffin tin
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 12 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup sour cream
- 3 tablespoons flour
- 1 1/2 teaspoon vanilla extract
- 2 eggs
- blue gel icing color
- red gel icing color
- optional toppings: whipped cream and sprinkles
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Preheat the oven to 325˚F. Use a cupcake pan and insert liners into the pan.
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In a medium size bowl combine graham cracker crumbs, sugar and butter.
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Stir until fully combined.
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Divide mixture and spoon into the bottom of the cupcake liners, press down firmly into the bottoms.
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Bake the crust in the oven for 5 minutes. Remove from the oven and allow to fully cool.
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Reduce the oven to 300˚ F. In a large bowl, mix the cream cheese, flour and sugar on low speed until combined.
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Scrape down the sides to ensure all ingredients are mixed. Then add in vanilla extract and sour cream and fully combine.
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Add eggs one at a time and slowly beat after each addition.
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Divide cream cheese mix into three bowls. Leave one white, add gel coloring to one bowl and blue gel coloring to the other bowl.
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Mix gel colors until you reach your desired shade.
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Spoon the white batter into each cup, then layer red batter and top with blue batter. Continue with all cupcake liners. Each cup should be almost filled to the top
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Bake for 18-20 minutes, then turn off the oven and leave cheesecakes in the oven with the door closed allowing them to sit for 10 minutes.
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Crack the oven door and allow mini cheesecakes to cool for an additional 15-20 minutes.
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Remove from the liners and top with additional toppings as desired.
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Enjoy!
