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Easy Red, White and Blue Mini Cheesecakes – Festive Creamy Party Dessert Recipe

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These Red, White and Blue Mini Cheesecakes are festive, creamy, and perfectly portioned desserts featuring a buttery vanilla wafer crust and colorful layered cheesecake filling. Topped with whipped cream and sprinkles, they’re ideal for celebrations, holidays, and summer parties.

Ingredients

Scale
  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) butter, melted
  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp (24g) flour
  • 1/2 cup (115g) sour cream
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • Blue gel icing color
  • Red gel icing color
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 1/2 tsp vanilla extract
  • Sprinkles

Instructions

  1. Preheat oven to 325°F (162°C) and line a cupcake pan with liners.
  2. Mix vanilla wafer crumbs, sugar, and melted butter. Press about 2 tablespoons into each liner.
  3. Bake crusts for 5 minutes, then cool.
  4. Reduce oven temperature to 300°F (148°C).
  5. Beat cream cheese, sugar, and flour on low speed until smooth.
  6. Add sour cream and vanilla, mixing until combined.
  7. Add eggs one at a time, mixing gently after each addition.
  8. Divide batter into three bowls: leave one plain, color one red, one blue.
  9. Layer white, red, and blue batter into each cup until mostly full.
  10. Bake for 18–20 minutes.
  11. Turn off oven and leave door closed for 10 minutes.
  12. Crack oven door and cool for 15–20 minutes, then refrigerate until fully chilled.
  13. Whip cream, powdered sugar, and vanilla until stiff peaks form.
  14. Pipe whipped cream on top and decorate with sprinkles.

Notes

  • Use room temperature cream cheese for a smooth texture.
  • Mix on low speed to prevent cracks.
  • Gel coloring gives the most vibrant layers.
  • Store in the fridge for 2–3 days in an airtight container.

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