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Patriotic Mini Cheesecakes
Patriotic Mini Cheesecakes
"The smell of freshly baked cheesecake is something that brightens the senses. However, it’s not just the smell but the visual appeal and, lastly, the flavor of these cheesecakes that are heavenly. This Mini cheesecake recipe is a simple, quick, and utterly delicious way of celebrating an occasion. These bite-sized cheesecakes are cute and fun. Get creative and customize these to every occasion and enjoy! Make sure you use unsalted butter for the crust. To add a caramel-like flavor to the crust, use light brown sugar instead of white granulated sugar."
Yields12 servings
Preparation Time15 min
Chilling Time30 min
Cooking Time25 min
Cooking MethodOven
Cooking Vessel Size12 cup muffin tin
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 1 (12-ounce) 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 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. Stir until fully combined. Divide the mixture and spoon into the bottom of the cupcake liners, and 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. 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 the cream cheese mixture into three bowls. Leave one white, add gel coloring to one bowl, and blue gel coloring to the other bowl. 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. Enjoy!
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