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Perfect Red White and Blue Mini Cheesecake Cups

red white and blue mini cheesecake cups - featured image
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These festive mini cheesecake cups feature layers of red strawberries, white creamy cheesecake, and blue blueberries, perfect for patriotic celebrations. They are quick, easy, and a crowd-pleaser with a crunchy crust and smooth filling.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened to room temperature
  • ½ cup (120g) cottage cheese, small-curd
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60ml) sour cream
  • 1 cup fresh strawberries, hulled and roughly chopped
  • 1 cup fresh blueberries
  • Optional: whipped cream for garnish

Instructions

  1. Preheat your oven to 325°F (163°C). Line your mini muffin tin with cupcake liners or grease lightly.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly moistened and hold together when pressed.
  3. Spoon about 1 tablespoon of the crust mixture into each muffin cup. Press firmly and evenly into the bottom. Bake for 7 minutes, then remove and let cool.
  4. In a large bowl, beat cream cheese and cottage cheese on medium speed until smooth and creamy, about 2 minutes.
  5. Add sugar and beat until fully incorporated. Add eggs one at a time, mixing well after each.
  6. Stir in vanilla extract and sour cream until just combined. Avoid overmixing.
  7. Spoon a small layer of chopped strawberries onto each crust. Add cheesecake filling to about ¾ full, leaving room for topping.
  8. Add a few blueberries on top for the red, white, and blue look.
  9. Bake at 325°F (163°C) for 18–22 minutes until centers jiggle slightly but are not liquid.
  10. Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
  11. Remove liners and garnish with whipped cream or extra fresh berries if desired. Serve chilled.

Notes

Use room temperature ingredients for smooth blending. Avoid overmixing to prevent cracks. Press crust firmly for best results. Rotate pan halfway if oven is uneven. Frozen berries can be used if thawed and drained. Store refrigerated up to 3 days or freeze up to 1 month.

Nutrition

Keywords: mini cheesecake, patriotic dessert, red white and blue, Fourth of July, easy cheesecake, berry cheesecake cups

Find it online: https://merrymorsel.com/perfect-red-white-and-blue-mini-cheesecake-cups-recipe-for-easy-patriotic-desserts/