Patriotic Mini Cheesecakes
Indulge in the festive delight of Patriotic Mini Cheesecakes! These bite-sized treats combine a creamy cheesecake filling with the vibrant sweetness of fresh strawberries and blueberries, all nestled in a crunchy graham cracker crust. Perfect for summer gatherings or celebrations, they are as visually stunning as they are delicious. Your friends and family will be asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Makes about 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs with melted butter until combined. Press into mini muffin tins lined with cupcake liners.
- Bake crusts for 8-10 minutes until golden. Let cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, vanilla extract, and sour cream; mix until well incorporated.
- Spoon or pipe the cheesecake mixture over the cooled crusts, filling them almost full.
- Bake for another 15-18 minutes or until edges are set but centers are slightly jiggly. Cool at room temperature before refrigerating for at least 3 hours.
- Top each cheesecake with fresh strawberries and blueberries before serving.
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For added flavor, consider mixing in lemon zest or substituting berries with your favorite fruits like raspberries or blackberries. These mini cheesecakes can be made ahead of time and stored in an airtight container in the fridge for up to five days.