Recipes

Abt-solutely Delicious: Red, White, and Blue Mini Cheesecakes

This summer is flying by—as it seems to every year—and now we find ourselves just a few days away from the Fourth of July. Having the holiday stuck smack dab in the middle of the week has its pros and its cons. While it’s nice to get a break in the work week, you might find yourself scrambling to get prepared for the festivities while still focusing on work (or trying to) today and tomorrow. If you don’t have a lot of time to prep something, but you still want to show up to a party with something delicious, we’ve got a great recipe this week. These Red, White, and Blue Mini Cheesecakes are festive, taste great, and don’t require any fancy baking skills, exotic ingredients or specialized kitchen tools. You can whip ’em up in an evening, and the recipe scales well for larger parties, or you can even forgo the cupcake tins and make it in a typical cake pan.

AuthorEmily G.

Yields18 Servings

Graham Cracker Crust
 4 cups crushed graham crackers
 2 sticks butter
Filling
 32 oz cream cheese, four 8 oz packages
 4 eggs
 1 cup sugar
 1 tsp vanilla
Topping
 2 cups sour cream
 4 tbsp sugar
 1 tsp vanilla
 fresh blueberries, raspberries, or strawberries

1

Preheat oven to 375 Degrees.

2

In a medium mixing bowl, add crushed graham crackers. Melt butter and pour it over the crushed graham crackers and whisk until thoroughly combined. Place paper muffin cups into muffin tin.

3

Press graham cracker crumb mixture into the bottoms of the muffin cups.

4

Using a hand or stand mixer, beat the eggs and sugar together, then add the softened cream cheese and vanilla. Mix until smooth.

5

Using an ice cream scoop, drop the filling into the prepared muffin cups

6

Bake for 20 to 22 minutes.

7

While baking, prepare the topping. In a medium mixing bowl, add sour cream, 4 tablespoons of sugar and 1 teaspoon of vanilla. Stir until combined.

8

Once muffins have cooked for 20 mins, remove them from the oven and let cool for 5 to 10 minutes.

9

Add the topping to the tops of each muffin, and bake for an additional 5 minutes.

10

Once completely baked, let cool and refrigerate for at least 3 hours, or overnight if possible.

Ingredients

Graham Cracker Crust
 4 cups crushed graham crackers
 2 sticks butter
Filling
 32 oz cream cheese, four 8 oz packages
 4 eggs
 1 cup sugar
 1 tsp vanilla
Topping
 2 cups sour cream
 4 tbsp sugar
 1 tsp vanilla
 fresh blueberries, raspberries, or strawberries

Directions

1

Preheat oven to 375 Degrees.

2

In a medium mixing bowl, add crushed graham crackers. Melt butter and pour it over the crushed graham crackers and whisk until thoroughly combined. Place paper muffin cups into muffin tin.

3

Press graham cracker crumb mixture into the bottoms of the muffin cups.

4

Using a hand or stand mixer, beat the eggs and sugar together, then add the softened cream cheese and vanilla. Mix until smooth.

5

Using an ice cream scoop, drop the filling into the prepared muffin cups

6

Bake for 20 to 22 minutes.

7

While baking, prepare the topping. In a medium mixing bowl, add sour cream, 4 tablespoons of sugar and 1 teaspoon of vanilla. Stir until combined.

8

Once muffins have cooked for 20 mins, remove them from the oven and let cool for 5 to 10 minutes.

9

Add the topping to the tops of each muffin, and bake for an additional 5 minutes.

10

Once completely baked, let cool and refrigerate for at least 3 hours, or overnight if possible.

Red, White, And Blue Mini Cheesecakes
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