Patriotic Mini Cheesecakes Recipe
Introduction
These Patriotic Mini Cheesecakes are a delightful and festive dessert perfect for celebrations. With a creamy filling and a crunchy crust, topped with vibrant red and blue berries, they’re sure to impress your guests.
Ingredients
- 1 cup cream cheese, softened
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Red berries (strawberries or raspberries), for topping
- Blue berries (blueberries), for topping
- 1 cup graham cracker crust or your favorite crust
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Prepare your mini muffin pan by lining it with cupcake liners and press about 1 tablespoon of crust into the bottom of each liner.
- Step 2: In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, blending well after each addition. Stir in the vanilla extract.
- Step 3: Pour the cream cheese mixture over the crust in each liner, filling almost to the top.
- Step 4: Bake for 18-20 minutes or until the center is set but slightly jiggly. Remove from oven and let cool completely.
- Step 5: Once cooled, top each mini cheesecake with a combination of red and blue berries for a festive look.
- Step 6: Refrigerate for at least 2 hours before serving to allow flavors to meld and to firm up.
Tips & Variations
- Use crushed cookies instead of graham crackers for a different crust texture and flavor.
- Swap berries for other seasonal fruits like kiwi or mango for a colorful twist.
- For a smoother texture, mix cream cheese until completely lump-free before adding eggs.
Storage
Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can be frozen for up to 1 month; thaw in the fridge before serving. Reheat is not recommended as cheesecakes are best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these mini cheesecakes ahead of time?
Yes, you can prepare and bake them a day in advance. Keep them refrigerated until serving for the best texture and freshness.
What can I use if I don’t have a mini muffin pan?
You can use a regular muffin pan instead, adjusting the baking time slightly to ensure the cheesecakes are cooked through without overbaking.
PrintPatriotic Mini Cheesecakes Recipe
These Patriotic Mini Cheesecakes are a delightful and festive dessert perfect for celebrations like Independence Day. Featuring a creamy cream cheese filling baked in a buttery crust and topped with fresh red and blue berries, these mini cheesecakes are as visually appealing as they are delicious. They are individually portioned, making them easy to serve and enjoy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1/2 cup fresh strawberries, diced or sliced
- 1/2 cup fresh blueberries
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the crust mixture firmly into the bottom of mini muffin tins lined with paper liners or lightly greased.
- Make the filling: In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add sugar and continue to beat until combined. Add eggs one at a time, beating slowly after each addition to prevent air bubbles. Mix in vanilla extract until fully incorporated.
- Assemble and bake: Spoon the cream cheese filling evenly over the crusts in the mini muffin tins, filling almost to the top. Bake in the preheated oven for 18-22 minutes, or until the edges are set and the centers are slightly jiggly. Avoid overbaking to maintain a creamy texture.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Then, refrigerate for at least 2 hours or until completely chilled and firm.
- Add the berries topping: Just before serving, top each mini cheesecake with a mix of fresh strawberries and blueberries to create a festive red, white, and blue appearance.
Notes
- You can use store-bought graham cracker crumbs to save time.
- Make sure the cream cheese is fully softened for a smoother filling.
- Do not overmix the batter to avoid cracking.
- Chilling the cheesecakes adequately helps in easier removal from liners or muffin tins.
- Feel free to substitute toppings with raspberries or blackberries for variation.
Keywords: mini cheesecakes, patriotic dessert, 4th of July, berry cheesecake, mini desserts, cream cheese dessert
