Red White and Blue Mini Cheesecakes are mini cheesecakes that are layers of red, white, and blue color. These patriotic cheesecakes are the perfect single-serve dessert to serve up as you celebrate the 4th of July.
You will use a muffin pan to create single-serve cheesecakes that are bursting with bright color and delicious velvety flavor. Here are a few more ideas for you to enjoy. 25 Red white and blue desserts, 4th of July Kabobs, or breakfast ideas.
Red White and Blue Mini Cheesecakes
Single-serve mini cheesecakes are an easy and delicious patriotic dessert. Serve up these single-serve cheesecakes for Memorial Day, 4th of July, or your next summer cookout.
A layered cheesecake dessert that is creamy, delicious, and bursting with flavor.
What To Bake Cheesecakes In
You will use a muffin tin for baking your mini cheesecakes. I find that they are a perfect size, you can also use little ramekins or other style containers if you would like.
How to Store 4th of July Cheesecakes
If you want to make these in advance you will want to store your cheesecakes covered and in the fridge. This is a wonderful make-ahead dessert you can make a day in advance. Just ensure you store it tightly so it doesn’t take on any other flavors of food from your refrigerator.
Can You Freeze Cheesecake?
You can freeze cheesecake. Just place in freezer approved container and store for 3-4 months. Then when you want one or more, remove and allow them to thaw in the fridge for a few hours. Or an hour on the counter will be a quicker thaw.
In terms of containers, I love these Zilpoo containers. They fit cupcakes but you can also do items like cookies, brownies, etc. So feel free to try it out. Or if you have items already that work, go ahead and use that.
How to Get Colored Cheesecake?
You will want to use gel food coloring to color your cheesecake. I find that using Wilton gel helps to add vibrant colors to the cheesecake without altering the flavor of the cheesecake like some food colorings might.
Does This Recipe Double?
You are more than welcome to double the recipe if you would like. Just batch cook your cheesecakes if they don’t all fit in the oven at one time. Then allow the cupcakes to cool, and then enjoy.
- 5 Packages Philadelphia Cream Cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 eggs
- 24 Golden Oreo Cookie
- Red and blue gel food coloring
- Preheat oven to 325 degrees. (If using a dark nonstick muffin pan, preheat to 300 degrees.)
- Insert cupcake liners into spaces in pan.
- With a mixer, beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until well blended.
- Add sour cream and mix well. Add eggs one at a time, mixing on low after each addition just until blended.
- Separate equally into three bowls and add red food coloring to one bowl and mix.
- Add blue to the other and mix. Place an Oreo in the bottom of each cupcake liner.
- Using a cookie scoop, add a layer of blue cheesecake batter on top of each oreo. Next, add a layer of the white filling and a layer of red filling on top.
- Bake for 14 minutes or until the center is set and let cool before removing from pan.
- Refrigerate two hours before serving. If desired, top with whipped cream and sprinkles!
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 111mgCarbohydrates: 19gFiber: 0gSugar: 13gProtein: 3g