These 4th of July mini cheesecakes are festive, delicious, and perfect for Independence Day gatherings. These mini cheesecakes have a buttery graham cracker base, and a creamy cheesecake filling, topped with fresh berries. The red, white, and blue colors of the cheesecakes and berries make them perfect for Independence Day celebrations.
About This Recipe
4th of July mini cheesecakes are small, bite-sized desserts that are perfect for parties or gatherings. These Mini Cheesecakes feature a graham cracker crust and a creamy cheesecake filling that is flavored with vanilla extract or lemon juice. To give these mini cheesecakes a patriotic twist you can top them with whipped cream and fresh berries.
Why You Will Love This Recipe
- Perfect for parties: These mini cheesecakes are perfect for individual servings and a great dessert option for 4th of July parties and get-togethers.
- Easy to make: These mini cheesecakes come together so quickly and bake up in only a few minutes, which means you’ll have delicious treats for your family and guests.
- Customizable: Feel free to experiment with different flavors and toppings to make your 4th of July cheesecakes unique.
What You Need to Make 4th of July Mini Cheesecakes
- Graham crackers: The crust of these mini cheesecakes is typically made of crushed graham crackers, butter, and sugar. The mixture is transferred to muffin liners and pressed into a flat layer.
- Brown sugar: Sugar is commonly used in cheesecake crust to add a touch of sweetness.
- Butter: Butter is often used in the crust of cheesecakes to help bind the ingredients together and adds richness and depth of flavor.
- Cream cheese: Cream cheese gives a rich and creamy texture to the cheesecake filling. It also adds a tangy flavor to the filling, which balances the sweetness.
- Granulated sugar: Adds a touch of sweetness to the cheesecake filling.
- Sour cream: Sour cream adds flavor and lightens the texture of the cheesecake filling, creating a smooth and creamy consistency.
- Heavy cream: Heavy cream adds richness and moisture to the filling.
- Egg: Eggs act as a binding agent that helps hold the cheesecake together, giving it structure. They also add richness and creaminess to the cheesecake.
- Vanilla extract: Vanilla adds sweetness and flavor.
- Salt: Add salt to balance the sweetness.
- Fresh berries and whipped cream for topping
How to Make 4th of July Mini Cheesecakes
- Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until well combined.
- Divide the mixture evenly between the paper liners and press down firmly using the back of a spoon to form the crust.
- In a mixing bowl, beat the softened cream cheese until it’s light and fluffy. Add in the sugar and beat until well combined.
- Mix in the sour cream, heavy cream, vanilla extract, and salt. Add in the egg and mix on low. Mix until just combined.
- Divide the cheesecake filling evenly into the prepared muffin pan and smooth out each top. Bake for 16-20 minutes or until the edges are set but still jiggly in the center.
- Turn off the oven and crack the oven door open a few inches and allow cheesecakes to rest for an additional 15 minutes in the oven. Then remove from the oven and cool to room temperature.
- Top the cheesecakes with whipped cream and berries.
FAQs
How Long Can You Store Mini Cheesecakes?
These mini cheesecakes should be stored in an airtight container in the refrigerator for up to 4 days.
Did you like the 4th of July mini cheesecakes recipe? Try my 4th of July cheesecake salad recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1¼ cups graham cracker crumbs
- 2 tablespoons brown sugar
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, room temperature
- 1/4 cup white granulated sugar
- 2 tablespoons sour cream, room temperature
- 2 tablespoons heavy cream, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream, for topping
Instructions
Step 1
Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until well combined.
Step 2
Divide the mixture evenly between the paper liners and press down firmly using the back of a spoon to form the crust.
Step 3
In a mixing bowl, beat the softened cream cheese until it's light and fluffy. Add in the sugar and beat until well combined. Mix in the sour cream, heavy cream, vanilla extract, and salt. Add in the egg and mix on low. Mix until just combined.
Step 4
Divide the cheesecake filling evenly into the prepared muffin pan and smooth out each top. Bake for 16-20 minutes or until the edges are set but still slightly jiggly in the center.
Step 5
Turn off the oven and crack the oven door open a few inches and allow cheesecakes to rest for an additional 15 minutes in the oven. Then remove from the oven and cool to room temperature. Top the cheesecakes with whipped cream and berries.
