These no-bake mini cheesecakes are easy to make and feature a delightful creamy texture, complemented by vibrant fruit toppings that represent the colors of the American flag.
Ingredients
Scale:
16 oz cream cheese, softened
1 cup powdered sugar, sifted
1 tsp vanilla extract
1 cup heavy whipping cream, chilled
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 cup fresh strawberries, pureed
1 cup blueberries
Whipped cream (optional)
Instructions
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and have a sand-like texture.
Press the crumb mixture firmly into the bottom of mini cheesecake cups or a muffin tin lined with cupcake liners. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add in powdered sugar, continuing to beat until fully incorporated.
Stir in the vanilla extract until evenly mixed.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture using a spatula.
Spoon the cheesecake filling over the prepared crusts, filling each cup to about ¾ full.
Cover the cheesecakes with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Prepare the strawberry puree by blending fresh strawberries until smooth.
Remove the mini cheesecakes from the refrigerator. Top each cheesecake with a layer of strawberry puree, a few blueberries, and a dollop of whipped cream if desired.
Serve immediately and enjoy your Red, White and Blue Mini Cheesecakes!
