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Red, White and Blue Mini Cheesecakes

Delightful mini cheesecakes bursting with flavor from fresh strawberries and blueberries, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups graham cracker crumbs Feel free to use gluten-free crackers for a healthier option
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted You can substitute with coconut oil for a dairy-free choice
For the cheesecake filling
  • 16 ounces cream cheese, softened Try using ricotta for a lighter version
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the toppings
  • Fresh strawberries, sliced
  • Fresh blueberries
  • Whipped cream Optional, but a delightful touch!

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). This is crucial for achieving the perfect texture.
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined, and the mixture resembles wet sand.
  3. Line a muffin tray with paper liners. Press the graham cracker mixture into the bottom of each liner, creating an even layer. Bake for 5-7 minutes until golden and fragrant.
  4. In a large bowl, beat the softened cream cheese and sugar together until fluffy. Add the eggs, one at a time, mixing thoroughly after each addition. Don’t forget the vanilla extract!
  5. Pour the cheesecake filling over the baked crusts, filling each cup about ¾ full.
  6. Place the tray back in the oven and bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
  7. Remove from the oven and let cool at room temperature, then transfer to the refrigerator for at least one hour to chill completely.
  8. Once cooled, top each mini cheesecake with fresh strawberries, blueberries, and a dollop of whipped cream if desired.

Notes

These mini cheesecakes can be stored in an airtight container in the fridge for up to 5 days. They can also be frozen for up to a month. Thaw in the refrigerator overnight before serving. Always allow your cream cheese to come to room temperature for a smooth filling.