Description
Delightful mini cheesecakes layered in vibrant shades of red, white, and blue, perfect for summer celebrations.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 cup blueberries, fresh
- 1 cup strawberries, fresh
- Red food coloring (optional)
- Blue food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with mini cupcake liners.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, then press into the bottom of each liner.
- Beat cream cheese, sugar, and vanilla extract in a large mixing bowl until smooth.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Divide the filling into two bowls, adding red food coloring to one and blue to the other.
- Layer the fillings in the cupcake liners, starting with red, then white, followed by blue.
- Refrigerate for at least 4 hours or until set.
- Top with whipped cream and fresh berries before serving.
Notes
Make these ahead of time for convenience. They store well in the fridge and can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini cheesecakes, dessert, summer, Fourth of July, patriotic dessert