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Patriotic Red White and Blue Cheesecakes Recipe

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4 from 89 reviews

Celebrate with these delightful Patriotic Red White and Blue Mini Cheesecakes featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, and festive colorful sprinkles. Perfect for summer gatherings and holidays, these no-bake treats are frozen for a refreshing dessert.

  • Total Time: 3 hours 15 minutes
  • Yield: 5 mini cheesecakes

Ingredients

Crust

  • ½ cup graham cracker crumbs (about 2-3 full size sheets)
  • 2 tablespoons brown sugar
  • 2 tablespoons melted butter

Filling

  • 8 oz cream cheese, softened
  • ¼ cup white sugar
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ cup red, white, and blue sprinkles

Instructions

  1. Prepare the Cupcake Pan: Line a cupcake pan with 10 paper wrappers to ensure the cheesecakes hold their shape and are easy to remove after freezing.
  2. Make the Crust: In a bowl, mix together the graham cracker crumbs and brown sugar. Add melted butter and combine until the mixture becomes clumpy and holds together. Using a tablespoon scoop, drop about 1 tablespoon of the crumb mixture into each cupcake liner and press firmly with the back of a spoon to form a compact crust. Place the pan in the freezer to set while preparing the filling.
  3. Prepare the Cheesecake Filling: In a mixing bowl, add the softened cream cheese, white sugar, heavy whipping cream, and vanilla extract. Beat the mixture well using a hand mixer or stand mixer, scraping down the sides halfway through, until the texture is smooth and creamy.
  4. Assemble the Cheesecakes: Using a 2 tablespoon scoop, portion the cheesecake filling evenly on top of the chilled crusts. Gently spread each layer with a spoon for an even surface. Sprinkle the red, white, and blue sprinkles on top for a festive finish.
  5. Freeze the Cheesecakes: Place the assembled cheesecakes back into the freezer for at least 1 hour or until firm and ready to serve.
  6. Serve: When ready to serve, remove the cheesecakes from the freezer and peel off the paper wrappers. Allow the mini cheesecakes to thaw at room temperature for about 1 hour to soften slightly before enjoying.

Notes

  • Be sure to soften the cream cheese well beforehand for easier mixing and a smooth texture.
  • Pressing the crust firmly into the cupcake liners ensures the crust will hold together when eating.
  • These cheesecakes are best enjoyed after thawing slightly to get a creamy, melt-in-your-mouth texture.
  • Store leftover cheesecakes in the freezer in an airtight container for up to 1 week.
  • You can customize the sprinkles based on the occasion or your preference.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://ellarecipe.com/patriotic-red-white-and-blue-cheesecakes-recipe/