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Red, White, and Blue Mini Cheesecakes

These adorable mini cheesecakes layered with raspberries and blueberries are perfect for summer celebrations, offering a delightful mix of flavors in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Festive
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted You can swap with coconut oil for a healthier option
For the cheesecake filling
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped to soft peaks Substituting with Greek yogurt adds a slight tang!
For the toppings
  • Fresh raspberries for the red layer
  • Fresh blueberries for the blue layer
  • Optional: whipped cream and mint leaves for garnish

Method
 

Preparation
  1. In a mixing bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and mix until the texture resembles wet sand.
  2. Line a muffin tin with paper liners. Evenly distribute the crust mixture into the bottoms of the liners, pressing down firmly with your fingers or the bottom of a glass.
  3. Preheat your oven to 350°F (175°C). Bake the crusts for 8-10 minutes, until golden brown. Remove from oven and let cool completely.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  5. Gently fold the whipped cream into the cream cheese mixture. Make sure to keep the mixture airy to achieve that light and creamy texture.
  6. Spoon the cheesecake filling into the cooled crusts, filling them to the top.
  7. Layer fresh raspberries on top of half the cheesecakes and place blueberries on the remaining half.
  8. Place the mini cheesecakes in the refrigerator to chill for at least 2 hours before serving.
  9. Top with dollops of whipped cream and a mint leaf for that extra flair!

Notes

These mini cheesecakes taste even better after chilling overnight. Store any leftovers in the refrigerator in an airtight container for up to 4 days. For freezing, keep in a freezer-safe container for up to a month.