Red, White, and Blue Cheesecake Bites Recipe

Miniature food has a special place in the hearts of many, and this cheesecake recipe is no exception. These one-bite cheesecakes are perfect for any occasion, offering all the indulgence of a full-sized cheesecake with none of the fuss. Plus, theyre much easier to prepare and serve, especially when you need a crowd-pleasing treat.

Whether you're making these for a special holiday, like Independence Day, or simply craving a bite-sized dessert, the combination of creamy cheesecake, a buttery graham cracker crust, and a tangy fruit topping is sure to impress. Here's how to make them:

Ingredients

• Crumb Crust:
  • 1/2 cup finely crushed graham cracker crumbs
  • 1 tablespoon white sugar
  • 2 tablespoons melted butter
  • 1/8 teaspoon vanilla extract
• Cheesecake:
  • 1 pound cream cheese, at room temperature
  • 1 lime, zested
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 2 large eggs
• Whipped Topping and Fruit:
  • 1/2 cup cold heavy cream
  • 1 tablespoon sour cream
  • 24 slices fresh strawberry
  • 72 fresh blueberries

Directions

Step 1: Preheat the oven to 325F (165C). Spray two 12-cup mini muffin tins with nonstick cooking spray. Make sure to grease each cup thoroughly using your finger. Place the muffin tins on a sheet pan for easy handling.

Step 2: In a mixing bowl, stir together graham cracker crumbs, sugar, melted butter, and vanilla extract until the mixture resembles wet sand. Spoon a rounded teaspoon of the crumb mixture into the bottom of each muffin cup, then use a spoon to press the crumbs into a relatively even layer. Set one muffin tin on top of the other and gently press to compact the crumbs.

Step 3: In a separate bowl, beat the softened cream cheese with lime zest and sugar until the mixture becomes light and fluffy. This can be done with an electric mixer or by hand using a whisk. Add vanilla extract, flour, and one egg, and continue mixing until smooth. Add the second egg and whisk until fully incorporated.

Step 4: Transfer the cheesecake batter into a piping bag for easy filling. Pipe the batter into the muffin cups, filling them all the way to the top. If you dont have a piping bag, a spoon will work, though it may take a little longer. Use a skewer or toothpick to gently stir each cup to remove air bubbles, then tap the pan on the counter to settle the batter.

Step 5: Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the batter rises slightly and tiny cracks appear on the surface. Keep an eye on the cheesecakes, as the ones on the outer edges may bake faster than those in the center. Let the cheesecakes cool to room temperature, about 20 minutes.

Step 6: Once cooled, carefully remove the cheesecakes from the muffin tins. Wrap them up and refrigerate until fully chilled, at least 30 minutes.

Step 7: To make the whipped cream topping, whisk the cold heavy cream in a bowl until soft peaks form. Add sour cream and continue whisking until medium-stiff peaks are achieved. Spoon the whipped cream over each cheesecake, then top with three fresh blueberries and one slice of strawberry.

These adorable one-bite cheesecakes are now ready to enjoy! Whether youre serving them for a celebration or just as a sweet treat, they are sure to delight everyone.

Nutrition Facts (per serving)

• Calories: 131
• Total Fat: 10g (13% DV)
• Saturated Fat: 6g (29% DV)
• Cholesterol: 43mg (14% DV)
• Sodium: 83mg (4% DV)
• Total Carbohydrate: 9g (3% DV)
• Dietary Fiber: 1g (2% DV)
• Total Sugars: 7g
• Protein: 2g (4% DV)
• Vitamin C: 4mg (4% DV)
• Calcium: 29mg (2% DV)
• Iron: 0mg (1% DV)
• Potassium: 56mg (1% DV)