Print

Patriotic Mini Cheesecakes

Print Recipe

Celebrate the 4th of July with these delightful mini cheesecakes topped with fresh raspberries and blueberries.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup crushed Graham crackers
  • ¼ cup unsalted butter, melted
  • ¼ cup fresh blueberries
  • ¼ cup fresh raspberries
  • Whipped cream for garnish

Instructions

  1. Prepare the Cheesecake Base: In a medium bowl, combine the crushed Graham crackers and melted butter. Spoon about a tablespoon of the crust mixture into each cavity of a muffin pan lined with cupcake liners and press down firmly to create an even base.
  2. Craft the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and mix until creamy. Add the sour cream and vanilla extract, mixing until well combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  3. Fill and Chill: Spoon the cheesecake filling over the crusts in the muffin pan, leaving a little space at the top. Cover with plastic wrap and chill in the refrigerator for at least 240 minutes, or until fully set.
  4. Decorate and Serve: Once set, carefully remove the cheesecakes from the muffin pan. Top each cheesecake with whipped cream, three blueberries, and a raspberry.

Notes

These mini cheesecakes are perfect for the 4th of July and can be made ahead of time.

Nutrition

Keywords: 4th of July, mini cheesecakes, desserts, patriotic desserts, summer desserts

Find it online: https://sweetladle.com/no-bake-patriotic-mini-cheesecakes-4th-july-oreo-desserts/