What size should mini cheesecakes be?

Mini cheesecakes are made using a mini muffin tin , which typically holds about one tablespoon of batter per cup. Once baked, each cheesecake is about two bites—perfect for serving at gatherings or including on a dessert tray.

Can I make these ahead?

Yes, these cheesecakes are a great make-ahead dessert . You can bake them the day before and keep them in the fridge overnight. Just wait to add the toppings until you're ready to serve so the fruit stays fresh.

You can freeze them without the toppings. Once cooled, place the cheesecakes in an airtight container and freeze for up to one month. When you’re ready to serve, thaw in the fridge, then add your toppings.

Can I make these without baking?

If you prefer a no-bake version , use a no-bake cheesecake filling—cream cheese, whipped cream, and sugar work well together. Spoon it over a chilled crust and refrigerate until firm. This is a simple way to enjoy a red white and blue no bake cheesecake .

What toppings work best?

Cherry pie filling is a quick option and gives that classic red color. For a fresher look, try strawberries, blueberries , and whipped cream. They’re bright, simple, and fit the patriotic dessert theme perfectly.

Can I use other flavors?

Yes, you can change up the crust, add citrus zest to the filling, or swap in different toppings. These mini cheesecakes work well with all kinds of variations—great if you like trying new cheesecake desserts recipes without starting from scratch.

Best Patriotic Mini Cheesecakes (Red, White & Blue!)

Description

These festive mini cheesecakes are creamy, colorful, and perfect for the 4th of July or summer gatherings. With a simple crust, smooth filling, and fresh berry topping, they’re a make-ahead dessert that looks great and tastes even better.

Ingredients

Crust:
1 cup crushed vanilla wafers or graham cracker crumbs
2 tablespoons white sugar
2 tablespoons melted butter
1/8 teaspoon vanilla extract (optional)
Filling:
2 (8 oz) packages cream cheese, room temperature
3/4 cup white sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lime (optional)
Topping:
1 (21 oz) can cherry pie filling (optional)
Fresh strawberries, sliced
Fresh blueberries
1/2 cup cold heavy cream
1 tablespoon sour cream

Instructions

Preheat oven to 325°F (165°C). Line two 12-cup mini muffin tins with paper liners or grease well.
In a bowl, mix crumbs, sugar, butter, and optional vanilla. Spoon 1 teaspoon into each cup and press down.
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla and lime zest if using.
Fill muffin cups with cheesecake batter nearly to the top. Tap pan gently to remove air bubbles.
Bake 15–18 minutes until set. Cool at room temp, then chill at least 30 minutes.
Top with cherry pie filling, or whipped cream and fresh berries for a red, white & blue finish.

Notes

Can be made a day in advance and refrigerated.
Freeze plain cheesecakes for up to 1 month. Thaw and top before serving.
Use piping bags for neat whipped cream application.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 135
Sugar: 9g
Sodium: 90mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg

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