Description
Mini Patriotic Cheesecakes are a festive and delicious treat perfect for celebrations, featuring a creamy filling and a crunchy graham cracker crust topped with fresh berries.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberries, diced
- 1 cup blueberries
Instructions
- Preheat the oven to 325°F. Line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spoon the cream cheese mixture over the crusts in the muffin tin, filling each liner about ¾ full. Bake for 15-18 minutes, or until the edges are set but the centers are still slightly jiggly.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set.
- Once chilled, top each cheesecake with diced strawberries and blueberries to create a patriotic effect. Serve and enjoy!
Notes
- For a lighter version, substitute low-fat cream cheese and whipped topping.
- You can also use a mix of different berries, such as raspberries or blackberries, for a fun twist on the toppings.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg