Irresistibly Creamy Red White And Blue Cheesecake Delight

This Red White And Blue Cheesecake captures the festive spirit with its creamy layers and vibrant colors, making it a perfect summer dessert.

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Prep Time 30

Chill Time 1

Total Time 1 30

Servings: 12 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham Cracker Crumbs Use crushed cookies for a flavor twist.
1/4 cup Brown Sugar Adds sweetness and a caramel flavor.
1/2 cup Melted Butter For a dairy-free option, use coconut oil.

For the Filling

8 oz Cream Cheese Ensure it’s softened for easy mixing.
1/2 cup White Sugar Consider sugar alternatives for less sweetness.
1 cup Heavy Whipping Cream Coconut cream serves as a great dairy-free substitute.
1 teaspoon Vanilla Extract Enhances the flavor profile.

For Topping

1 cup Red White and Blue Sprinkles Adds a festive touch.

Equipment

Cupcake pan
Mixing bowl
electric mixer

Method

Step-by-Step Instructions

Prepare the Crust: Line a cupcake pan with paper wrappers. Mix graham cracker crumbs and brown sugar, then add melted butter. Press mixture into cupcake liners and freeze for 15 minutes.
Mix the Filling: Beat cream cheese, white sugar, heavy whipping cream, and vanilla extract until smooth. Scrape sides halfway through.
Assemble Cheesecakes: Add filling to set crusts and top with sprinkles. Return to freezer.
Chill: Freeze cheesecakes for at least 1 hour.
Serve: Remove from wrappers and let thaw for 1 hour at room temperature before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 60mgSugar: 10gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Tip for freezing: avoid over-freezing to keep cheesecakes creamy.

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