Description
4th of July Mini Cheesecakes are the ultimate festive treat for your summer celebrations. These bite-sized delights feature a creamy cheesecake filling resting on a buttery graham cracker crust, topped with vibrant fresh strawberries and blueberries. Perfectly portioned and easy to make, these mini cheesecakes are sure to impress your guests while adding a splash of color to your Independence Day festivities.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream (room temperature)
- 1 cup fresh strawberries (sliced)
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs and melted butter until sandy. Press firmly into mini cheesecake cups or muffin tins and bake for 10 minutes until golden.
- Beat softened cream cheese in a bowl until smooth. Add sugar, vanilla extract, and sour cream; mix until fluffy.
- Fill each baked crust with the cheesecake mixture, about three-quarters full.
- Bake for an additional 15-18 minutes until set but slightly jiggly in the center. Cool at room temperature, then refrigerate for at least 2 hours.
- Top with sliced strawberries and blueberries before serving.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (50g)
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg