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Red White And Blue Mini Cheesecakes

Impressive and delicious mini cheesecakes with layered colors perfect for parties.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup vanilla wafer cookie crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter, melted
For the cheesecake filling
  • 12 ounces cream cheese, room temperature Room temperature is crucial to avoid lumps.
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • Blue gel icing color For coloring the batter
  • Red gel icing color For coloring the batter
For the whipped cream topping
  • 1/2 cup heavy whipping cream, cold
  • 5 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Sprinkles for decorating

Method
 

Preheat the Oven and Prep Your Pan
  1. Preheat your oven to 325°F (162°C) and line a standard 12-cup cupcake pan with cupcake liners.
Make the Vanilla Wafer Crust
  1. Combine vanilla wafer crumbs, sugar, and melted butter in a medium bowl until moistened.
  2. Divide evenly among the 12 cupcake liners and press into flat, compact layers.
Mix the Cream Cheese Filling
  1. Reduce the oven temperature to 300°F (148°C) and mix cream cheese, sugar, and flour on low speed.
Add Sour Cream, Vanilla, and Eggs
  1. Add sour cream and vanilla extract and mix until combined.
  2. Add the eggs one at a time, mixing briefly after each addition.
Divide and Color the Batter
  1. Divide the batter into three bowls, coloring one red and one blue with gel icing.
Layer the Batter in the Cups
  1. Layer one tablespoon of each color batter in each cup, avoiding mixing.
Bake and Cool Slowly
  1. Bake at 300°F for 18 to 20 minutes. The centers should jiggle slightly.
  2. Turn off the oven and let the cheesecakes cool slowly.
Refrigerate Until Fully Chilled
  1. Refrigerate the mini cheesecakes for at least two hours, preferably overnight.
Make the Whipped Cream Topping
  1. Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Decorate and Serve
  1. Pipe whipped cream onto each cheesecake and add sprinkles before serving.

Notes

Chill overnight for best flavor and texture. Use gel coloring for brighter colors.