Red White and Blue Mini Cheesecakes
Shelli Burton-Olin & Dusty Hutchins-McNutt come together to make one fabulous Memorial Day, 4th of July, and Labor Day dessert!
Servings: 24 mini cheesecakes
Ingredients
GRAHAM CRACKER CRUST:
- 1 1/2 c. graham cracker crumbs
- 2 T. granulated sugar
- 6 T. butter melted
CHEESECAKE:
- 3 (8 oz.) pkg. cream cheese room temperature
- 1 c. granulated sugar
- 5 lg. eggs
- 1 1/2 tsp. vanilla extract
SOUR CREAM TOPPING :
- 1 c. sour cream
- 1 tsp. vanilla extract
- 3 T. granulated sugar
FRESH FRUIT:
- 1 quart fresh strawberries
- 1 pint fresh blueberries
- 1 pint fresh raspberries
Instructions
- Preheat oven to 325 degrees. Line 24 muffin cups with paper liners.
- GRAHAM CRACKER CRUST: In a medium bowl, stir together graham cracker crumbs, 2 tablespoons sugar, and melted butter until well combined. Press 1 tablespoon of the mixture into each of the muffin cups.
- CHEESECAKE: In a large mixing bowl, beat together softened cream cheese and 1 cup sugar. Add eggs one at a time, beating continuously. Add 1 1/2 teaspoons vanilla, beat until smooth.
- Pour or spoon cheesecake filling over graham cracker crusts a 1/4-inch from the top of each muffin cup. Bake for 25-30 minutes, until golden brown. Meanwhile, prepare the topping.
- SOUR CREAM TOPPING: In a small bowl, whisk together sour cream, 1 teaspoon vanilla and 3 tablespoons sugar until smooth, set aside.
- Remove pans from the oven, top each cheesecake with sour cream topping, bake for an additional 5 minutes. Set pans on racks to cool completely.
- FRESH FRUIT: Top with fresh strawberries, blueberries, and raspberries. Refrigerate until ready to serve.
This recipe makes way too much for just 24 mini cakes. Probably 1/3 of the recipe would work for 24 mini cakes. I couldn’t use the sour cream topping as I was trying use more of the cheesecake mix. Tasted good and easy to make.
Hi Kathy! I’m sorry, I’m not sure why that happened. I’m wondering what size pan you used? I use a standard cupcake tin.