Description
Mini Patriotic Cheesecakes are delightful treats perfect for celebrations, featuring a creamy cheesecake filling on a graham cracker crust, topped with fresh strawberries and blueberries.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- ½ cup fresh strawberries, chopped
- ½ cup fresh blueberries
Instructions
- Preheat your oven to 325°F.
- Line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese with ½ cup of sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream until fully incorporated.
- Spoon the cheesecake batter evenly over the crusts in the muffin tin, filling each liner about ¾ full.
- Bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
- Top each mini cheesecake with chopped strawberries and blueberries for a festive look.
Notes
- For a chocolate twist, add ¼ cup of cocoa powder to the cream cheese mixture.
- You can substitute the fresh fruit toppings with your favorite fruit preserves for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Fat: 16g
- Carbohydrates: 14g
- Protein: 3g