Description
Mini Berry Red White and Blue Cheesecake Cups are creamy, colorful, and perfectly portioned desserts made with a buttery vanilla wafer crust, rich cheesecake filling, and a light whipped topping. These mini treats are easy to prepare and ideal for gatherings or everyday indulgence.
Ingredients
CRUST:
1 cup (134 g) vanilla wafer cookie crumbs
2 tbsp (26 g) granulated sugar
4 tbsp (56 g) melted butter
FILLING:
12 oz (339 g) Philadelphia Cream Cheese or Tillamook Cream Cheese, softened
1/2 cup (104 g) granulated sugar
3 tbsp (24 g) all purpose flour
1/2 cup (115 g) Daisy Sour Cream or Organic Valley Sour Cream
1 1/2 tsp Watkins Clear Vanilla Flavor or Simply Organic Vanilla Flavor
2 large eggs
Blue gel icing color
Red gel icing color
TOPPING:
1/2 cup (120 ml) cold heavy whipping cream
5 tbsp (36 g) powdered sugar
1/2 tsp Watkins Clear Vanilla Flavor or Simply Organic Vanilla Flavor
Sprinkles
Instructions
• Preheat oven to 325°F (162°C) and line a cupcake pan with paper liners
• Combine vanilla wafer crumbs, sugar, and melted butter until evenly mixed
• Divide crust mixture into liners, about 2 tablespoons each, and press firmly into the base
• Bake crusts for 5 minutes, then remove and allow to cool
• Reduce oven temperature to 300°F (148°C)
• In a large bowl, mix cream cheese, sugar, and flour on low speed until smooth
• Add sour cream and vanilla flavor, mixing gently until combined
• Add eggs one at a time, mixing slowly and scraping the bowl after each addition
• Divide batter into three bowls, leaving one plain and coloring the others red and blue
• Layer batter into crusts starting with plain, then red, then blue until cups are nearly full
• Tap pan gently to remove air bubbles and smooth layers
• Bake for 18 to 20 minutes until centers are slightly set
• Turn off oven and let cheesecakes sit inside for 10 minutes
• Crack oven door and cool for another 15 to 20 minutes
• Transfer to refrigerator and chill for at least 2 hours until fully set
• Whip heavy cream, powdered sugar, and vanilla flavor until stiff peaks form
• Pipe whipped cream onto each cheesecake and decorate with sprinkles
• Store in refrigerator until ready to serve
Notes
Use room temperature cream cheese for a smooth and lump free batter
Mix on low speed to prevent air bubbles and cracks in the cheesecake
Do not overbake, centers should still jiggle slightly when removed
Chill completely before serving for best texture and flavor
Use gel food coloring for vibrant colors without thinning the batter
Store cheesecakes in an airtight container in the refrigerator for up to 3 days
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American