Description
Delight in these festive mini cheesecakes layered with vibrant colors, perfect for summer gatherings and celebrations.
Ingredients
Scale
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp (26g) sugar
- 4 tbsp (56g) butter, melted
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 eggs
- Blue gel icing color
- Red gel icing color
- 1/2 cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles
Instructions
- Preheat your oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
- Combine the vanilla wafer cookie crumbs, 2 tbsp sugar, and melted butter in a bowl.
- Divide this mixture between the cupcake liners, pressing it into the bottoms firmly, about 2 tablespoons per cup.
- Bake the crusts for about 5 minutes, then remove from the oven and allow them to cool.
- Lower the oven temperature to 300°F (148°C).
- Mix the cream cheese, 1/2 cup sugar, and flour until combined.
- Add the sour cream and 1 1/2 tsp vanilla extract, beating on low speed until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Divide the batter into three bowls. Color one with red gel icing and the other with blue gel icing.
- Layer the colored batter into the cooled crusts, starting with a tablespoon of the white batter, followed by a tablespoon of red, and then blue.
- Bake the cheesecakes for 18 to 20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
- Crack the oven door open and allow the cheesecakes to cool for 15 to 20 minutes.
- Transfer them to the fridge to finish cooling.
- Combine the heavy whipping cream, powdered sugar, and 1/2 tsp vanilla extract in a large mixing bowl for the topping.
- Pipe the whipped cream on top of the cooled mini cheesecakes and finish with sprinkles.
- Refrigerate the cheesecakes until ready to serve.
Notes
For best results, use room temperature ingredients and avoid over-mixing to prevent cracks in the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg