These festive Mini 4th of July Cheesecakes are a sweet and simple treat for your holiday celebration! Made with easy ingredients, they’re fun to make and sure to be a hit with the whole family.
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Shopping list:
- graham cracker crumbs
- granulated sugar
- butter
- cream cheese
- flour
- vanilla extract
- sour cream
- eggs
- blue gel icing color
- red gel icing color
If you’re looking for a quick and festive dessert for the 4th of July, Memorial Day or Labor Day, these patriotic mini cheesecakes are a must try!
They’re completely homemade and incredibly simple to whip up. With a crunchy crust and creamy, sweet cheesecake layers, they’re as delicious as they are adorable. This is also a fun recipe to get the kids involved. They can help press the crust into liners, mix the filling, and decorate the tops once baked.
Celebrating Canada Day instead? Just stick with red and white colors! Or customize the colors for any special occasion. These mini cheesecakes have become a fast favorite in our house, and I hope they’ll be a hit in yours too!
Looking for more red, white and blue recipes? Try my Berries with Sweet Mascarpone Cream or Patriotic M&M's cookies!
If you need some more cheesecake themed recipes in your life, check out my Mini Oreo Cheesecake or Pineapple Cheesecake Fluff!
Keep scrolling for the full printable recipe 💙
Recipe tips and substitution ideas:
- Leftover cheesecakes can be refrigerated for up to 3 days in an airtight container.
- Use a food processor or ziploc bag and rolling pin to crush graham crackers into crumbs or ready to go graham cracker crumbs.
- Make sure to start off with room temperature cream cheese. Leave out at room temp for a few hours beforehand or soften it in the microwave for 20-30 seconds at 50% power. If the cream cheese is too firm, the batter will not be smooth.
- It is important to not open the oven while cooking these. The cool air can cause the cheesecakes to crack or fall.
- You can use your favorite cookie crumbs in place of graham cracker crumbs for a fun twist. Top the cheesecakes with fresh strawberries or blueberries for a bright, fruity finish.
- For a different flavor, try using almond extract instead of vanilla. Whipped cream and sprinkles also make great topping options for an extra festive touch!
Our favorite kitchen equipment and supplies used with this recipe:
- Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan
- Hamilton Beach 6-Speed Electric Hand Mixer
- OXO Spatula Set
- OXO Good Grips 7-Piece Nesting Measuring Beaker Set
Mini 4th of July Cheesecake
These adorable Patriotic Red, White and Blue Mini Cheesecakes are the perfect sweet dessert for July 4th! Easy to make, simple ingredients and the whole family will love them!
Ingredients
- crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons butter, melted
- filling:
- 12 ounces cream cheese, room temperature
- 3 tablespoons flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- ½ cup sour cream
- 2 large eggs
- Blue gel icing color
- Red gel icing color
Instructions
- Preheat the oven to 325˚F. Use a cupcake pan and insert paper liners into the pan.
- In a medium size bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Stir until fully combined. Divide mixture and spoon into the bottom of the cupcake liners, press down firmly into the bottoms.
- Bake the crust in the oven for 5 minutes. Remove from the oven and allow to fully cool.
- Reduce the oven to 300˚ F. In a large bowl, mix the cream cheese, flour and 1/2 cup sugar on low speed with an electric mixer until combined. Scrape down the sides to ensure all ingredients are mixed. Then add in vanilla extract and sour cream and fully combine.
- Add eggs one at a time and slowly beat after each addition.
- Divide cream cheese mixture into three bowls. Leave one white, add gel coloring to one bowl and blue gel coloring to the other bowl. Mix gel colors until you reach your desired shade.
- Spoon the white batter into each cup, then layer red batter and top with blue batter. Continue with all cupcake liners. Each cup should be almost filled to the top.
- 9. Bake for 18-20 minutes, then turn off the oven and leave cheesecakes in the oven with the door closed allowing them to sit for 10 minutes.
- Crack the oven door and allow mini cheesecakes to cool for an additional 15-20 minutes.
- Remove from the liners and top with additional toppings as desired.
Nutrition Facts
Calories
242.08Fat
17.2 gSat. Fat
9.74 gCarbs
18.61 gFiber
0.29 gNet carbs
17.33 gSugar
12.36 gProtein
4 gSodium
201.12 mgCholesterol
76.68 mgHot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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