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Red White And Blue Cheesecake

Red White and Blue Cheesecake That Wows Your Summer Parties

This no-bake Red White and Blue Cheesecake is a delightful, easy dessert perfect for summer gatherings and patriotic celebrations!
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Digestive biscuits or gluten-free options can be used.
  • 2 tablespoons Brown Sugar Coconut sugar is a good alternative.
  • 4 tablespoons Melted Butter Coconut oil can be used for a dairy-free option.
For the Filling
  • 8 ounces Cream Cheese Neufchâtel cheese can be used for a lighter texture.
  • 1/2 cup White Sugar Honey or agave syrup can be used as substitutes.
  • 1 cup Heavy Whipping Cream Coconut cream is a great non-dairy alternative.
  • 1 teaspoon Vanilla Extract Pure vanilla or a fresh vanilla bean can enhance flavor.
For Decoration
  • 1/4 cup Red, White, and Blue Sprinkles Use seasonal sprinkles or skip for simplicity.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Crust: Line a cupcake pan with paper wrappers. In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of each wrapper, creating an even layer. Freeze for 15 minutes to firm up.
  2. Make the Filling: In a mixing bowl, beat together softened cream cheese, white sugar, heavy whipping cream, and vanilla extract until smooth and creamy, about 3-4 minutes.
  3. Assemble the Cheesecakes: Scoop the cream cheese filling on top of each crust and spread evenly. Add generous sprinkles of red, white, and blue on top.
  4. Set Cheesecakes: Place the filled cupcakes back into the freezer for at least 1 hour to help the filling set properly.
  5. Serve: Remove from the freezer and let them thaw at room temperature for about 1 hour before serving. Peel away the wrappers and enjoy!

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure cream cheese is softened for smooth filling. Don’t overmix the cream to avoid graininess. Freeze crusts longer if they don’t hold together well. Garnish with sprinkles just before serving.

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