How do you color cheesecake batter red, white & blue?

Split the batter into three bowls. Tint two with red and blue gel food coloring, leaving one white.

Can you make mini cheesecake layers ahead and freeze?

Yes! Freeze cooled Red White and Blue Mini Cheesecakes in an airtight container without toppings.

What’s the best crust for mini cheesecakes?

Graham cracker crust is classic, but pretzels or vanilla wafers also work great.

How long should mini cheesecakes bake?

Bake at 325°F for 15–18 minutes until set but slightly jiggly in the center.

How to prevent cracking in mini cheesecakes?

Use room temperature ingredients and let them cool gradually with the oven door cracked.

Can I make a no‑bake version of red, white & blue cheesecakes?

Yes! Use whipped cream and softened cream cheese instead of eggs—just chill to set.

Red White and Blue Mini Cheesecakes for the Best 4th of July Dessert

Name: Red, White and Blue Mini Cheesecakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12 mini cheesecakes
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream; Red gel food coloring; Blue gel food coloring; Whipped cream (optional); Fresh berries (optional)

Description

These Red White and Blue Mini Cheesecakes are rich, creamy, and layered with festive colors—perfect for 4th of July parties, cookouts, and summer gatherings. With a buttery graham cracker crust and vibrant cheesecake layers, they’re an easy make-ahead treat your guests will love.

Ingredients

Scale

For the Crust:

1 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

For the Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

Red gel food coloring

Blue gel food coloring

Optional Toppings:

Whipped cream

Fresh berries (strawberries, blueberries, raspberries)

Instructions

Preheat the oven to 325°F. Line a 12-cup muffin pan with cupcake liners.
Combine graham cracker crumbs and melted butter. Press 1 tablespoon into each liner and bake for 5 minutes. Cool slightly.
In a large bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
Add eggs one at a time, mixing gently. Stir in vanilla extract and sour cream.
Divide batter into three bowls. Leave one white, tint one with red coloring, and the other with blue.
Spoon red, white, and blue batter into each cup. Tap pan gently. Swirl with a toothpick if desired.
Bake 15–18 minutes, or until centers are mostly set with a slight jiggle.
Turn off oven, crack the door, and let them cool inside for 5 minutes.
Transfer to a wire rack and cool completely, then chill at least 2 hours before serving.
Top with whipped cream and fresh berries, if desired.

Notes

Use gel food coloring to keep the batter thick and vibrant.

For gluten-free, use GF graham crackers.

For a no-bake version, replace the filling with whipped cream cheese and whipped topping, then chill to set.

Cheesecakes freeze well without toppings. Thaw overnight before serving.

You can substitute Greek yogurt for sour cream.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 235 kcal
Sugar: 14 g
Sodium: 135 mg
Fat: 17 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0.5 g
Protein: 3 g
Cholesterol: 45 mg

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