Patriotic Mini-Cheesecakes are an easy mini cheesecake recipe topped with macerated strawberries & blueberries. They are the perfect red, white & blue recipe to help you celebrate Memorial Day or 4th of July!
Can you believe that we just celebrated Memorial Day? That means that this year is nearly half over already. The year is flying by.
We typically don’t make plans for holiday weekends. Holidays- when everyone else is out recreating- is when hubs is the busiest at work. So we celebrate a bit early.
Yep- we had a little Memorial Day celebration last weekend that consisted of eating & family time. I know- exciting right!
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We remembered our family members & all those that have paid the ultimate sacrifice to give us the freedom we cherish. We went through all my dessert recipes & finally decided that we couldn’t put these Patriotic Mini-Cheesecakes off until 4th of July. I knew that we had to make them.
I had been putting them off for so long. Once I made them I realized how simple they were. So I figured you all might want to make them for your get-togethers too.
They look so much harder than they are & everyone will think you worked your tail off in the kitchen. Trust me- that is so not the case. AND- since they are minis – it makes portion control so much easier too.
Mini Cheesecake Recipe
Do you know what I love about this recipe? It’s super easy. No water bath, no crazy steps. Just add your moist graham cracker crumbs to the bottom of your cupcake liners.
Then mix your cheesecake ingredients & spoon it in on top. Then you can just bake. It’s nice to have a tiny little bit of cheesecake without committing to a whole piece.
Because if you are anything like me, when you serve yourself a piece, your eyes are way bigger than your stomach. Then about 2/3 of the way through you really start regretting the larger piece.
But at that point, it’s too little left to save it. So you end up eating the whole thing.
But you really aren’t enjoying that last 1/3 of it because guilt sets in & your pants are tight. That’s no good. This way is much better! 😉
Here are some commonly asked questions
Don’t miss these other cheesecake recipes
- Best Chocolate Cheesecake
- Raspberry Cheesecake
- Strawberry Cheesecake
- No-Bake Pecan Pie Cheesecake
- Christmas Cheesecake
- Easter Coconut Cheesecake
- Blueberry Cheesecake Bars
- No-Bake Cheesecake Cups
How to store leftover mini cheesecakes?
These mini cheesecakes can be stored in the fridge for up to 5 days. After that, they will start to spoil and should be thrown out.
If you want to store them for longer, you can freeze them for up to 2 months. Be sure to wrap them tightly in plastic wrap or aluminum foil before freezing.
Ingredients for Patriotic Mini Cheesecakes
- crushed graham cracker crumbs
- granulated sugar
- butter
- cream cheese
- vanilla extract
- eggs
- diced strawberries
- blueberries
How to make graham cracker crust for cheesecake
- Preheat the oven to 325 degrees.
- Melt the butter in a microwave-safe bowl for approx 30 seconds.
- Add the graham cracker crumbs & 2 tbsp of sugar. Mix until combined & crumbs are moist.
- Line muffin tins with 18 baking cup liners.
- Put approx 2-3 tsp of moist crumbs in the bottom of each liner & press down to compact & cover the bottom.
Can I freeze mini cheesecakes?
Yes, mini cheesecakes can be frozen for up to 2 months. Be sure to wrap them tightly in plastic wrap or aluminum foil before freezing.
I recommend freezing before adding any toppings.
Red White and Blue Mini-Cheesecakes
Check out these other Patriotic ideas for your holiday
How to make Mini Cheesecakes
- Beat the cream cheese, vanilla extract & remaining sugar in a large bowl using an electric mixer or stand mixer until well combined.
- Add in the eggs one at a time- mixing until just blended.
- Scoop into the prepared liners on top of the graham cracker crust. I did one large scoop to start & then went back & topped each off with my remaining batter so that they were all uniform in size.
- Bake 25-30 minutes- until center is almost set.
- Cool completely before topping. I was impatient- so I stuck mine in the freezer for about 30 minutes.
How to Decorate Patriotic Mini Cheesecakes
- Combine the berries & 1 cup of sugar in a small bowl & toss to combine. Set aside to macerate until it becomes like a syrup with the berries.
- When ready- peel papers off of the cheesecakes and top with the macerated berries. OR just top with fresh berries instead.
- Store in the refrigerator in an airtight container. (I’m storing my extra batch in the freezer so we can have them as we crave them.)
Products I love when making 4th of July Cheesecake…
This cheesecake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade mini cheesecakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cheesecake recipe.
If you love this recipe for easy patriotic mini cheesecakes, you’re going to love these other patriotic treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Mini Cheesecake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Patriotic Mini-Cheesecakes
Ingredients
Graham Cracker Crust
- 1 cup crushed graham cracker crumbs
- 1 cup granulated sugar
- 3 tbsp butter melted
Cheesecake Filling
- 24 ounces cream cheese 3 packages, 8oz each – softened
- 2 tsp vanilla extract
- 3 eggs
Macerated Berry Topping
- ½ cup diced strawberries
- ½ cup blueberries
- 1 cup granulated sugar
Fresh Berry Topping – if desired
- Fresh Berries – strawberries and blueberries
Instructions
- Preheat the oven to 325 degrees.
- Melt the butter in a microwave-safe bowl for approx 30 seconds.
- Add the graham cracker crumbs & 2 tbsp of sugar. Mix until combined & crumbs are moist.
- Line muffin tins with 18 baking cup liners.
- Put approx 2-3 tsp of moist crumbs in the bottom of each liner & press down to compact & cover the bottom.
Filling
- Beat the cream cheese, vanilla extract & remaining sugar in a large bowl using an electric mixer or stand mixer until well combined.
- Add in the eggs one at a time- mixing until just blended.
- Scoop into the prepared liners on top of the graham cracker crust. I did one large scoop to start & then went back & topped each off with my remaining batter so that they were all uniform in size.
- Bake 25-30 minutes- until center is almost set.
- Cool completely before topping. I was impatient- so I stuck mine in the freezer for about 30 minutes.
Macerated Berries for Topping
- Combine the berries & 1 cup of sugar in a small bowl & toss to combine. Set aside to macerate until it becomes like a syrup with the berries.
- When ready- peel papers off of the cheesecakes and top with the macerated berries. OR just top with fresh berries instead.
- Store in the refrigerator in an airtight container. (I'm storing my extra batch in the freezer so we can have them as we crave them.)
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
