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4 from 1 vote

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!
Course: Dessert
Cuisine: American
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.