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Mini Red White and Blue Star Cheesecakes

Individual red white and blue layered star cheesecakes. A fun patriotic dessert!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • 1/2 C graham cracker crumbs roughly 4 sheets
  • 1/2 C and 2 tsp granulated sugar divided
  • 2 Tbsp unsalted butter melted
  • 12 oz cream cheese softened
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/4 tsp salt
  • Red food coloring
  • Blue food coloring

Whipped cream:

  • 1/2 C heavy cream
  • 2 Tbsp powdered sugar
  • Star confetti sprinkles

Instructions

  • Preheat oven to 350°F. Lightly grease a mini 6 cavity star silicone mold.
  • In a mini food processor, combine graham cracker crumbs with melted butter and 2 tsp granulated sugar. Divide mixture between star cavities, using one small cookie scoop each. Press down to create a flat even layer. Bake for 8 minutes.
  • Reduce oven temperature to 325°F.
  • In a stand mixer or large bowl, beat together cream cheese and sugar. Mix in egg, salt and vanilla. Scrape bowl as needed. Divide mixture between 3 small bowls, roughly 3 large cookie scoops each. Tint one bowl red, another blue and leave the third white. Add each color to a piping bag or large plastic bag. Snip off ends when ready to fill cheesecake molds. Begin with the blue, creating an even layer in each of the cavities. Top off with white, being sure to not swirl the two colors together. Finally, finish off the cheesecakes with a layer of red batter. Bake on a baking sheet for 18-20 minutes or until set.
  • Cool to room temperature. Transfer to the refrigerator to chill completely. Carefully remove from molds.
  • In a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form. Top off cheesecakes with whipped cream and star confetti sprinkles. Store cheesecakes in refrigerator until ready to serve.
  • Serve with fresh fruit, if desired.

Notes

**Cheesecakes may also be frozen in star molds for easier removal. Freeze in tray, remove cheesecakes, thaw overnight in refrigerator.
An original recipe from Baked by Rachel