These Mini Red, White & Blue Cheesecakes are the perfect patriotic treat! They are easy to make, with a simple graham cracker crust on the bottom and layers of red and blue cheesecake. Plus, they are no-bake and the perfect size for serving a crowd. So get ready to celebrate America's birthday with these delicious mini cheesecakes!
Summer holidays are here which means lots of outdoor celebrations! BBQ food is in full swing along with cooler desserts.
Cheesecake is the perfect dessert for the summertime because it can be made ahead of time and doesn’t require any baking.
These mini red, white & blue cheesecakes are perfect for the Fourth of July holiday!
They are super easy to make and only require a few ingredients! Simply make a crust using graham crackers and add them to the bottom of mini cupcake liners. Layer them with a base of cheesecake studded with red white and blue color and freeze until firm.
This no-bake fourth of July dessert is the best treatment to bring to any summer party! Not to mention, they are so festive and look absolutely adorable.
Serve them up with a batch of 4th Of July Cookies.
Enjoy and Happy Fourth of July!
Why Make This Recipe
No baking required! Beat the heat and make this simple dessert without having to turn on the oven.
The festive colors are the best way to celebrate America's birthday!
These mini red white and blue cheesecakes are made with simple ingredients and come together quickly.
They are perfect for serving a crowd and can easily be made ahead of time.
- Graham Crackers - Crushed crackers make up the base of these cheesecakes offering a sweet and crunchy treat at the bottom.
- Melted Butter - Used to bind together the graham crackers so a proper crust is formed.
- Salt - Enhances the flavor of the graham crackers and butter.
- Cream Cheese - Makes up the base of the cheesecake layers giving them a classic thick and tangy taste.
- Heavy Cream - Adds lightness and a smooth texture for the cheesecake layers.
- White Sugar - Sweetens up the base of the cheesecake.
- Vanilla Extract - Adds a light warming vanilla flavor to the dessert.
- Red and Blue Food Coloring - Gel food coloring adds festive color to these mini no-bake desserts.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Mini Red White and Blue Cheesecakes recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the liners: Lightly grease a 12-cup muffin pan. Set aside.
Make the graham cracker crust: Add the crushed graham crackers and melted butter to a bowl and stir to combine. Press the mixture firmly and evenly into the muffin pan at the bottom.
Assemble the cheesecake base: Add the cream cheese, sugar, and vanilla to a large mixing bowl and beat with an electric mixer until combined well. Divide the mixture evenly into three bowls.
Color the cheesecake: Stir a drop or two of red food coloring into one bowl until completely combined. Repeat with the blue color in another bowl of cheesecake filling until the desired amount of color is achieved in each layer.
Add cream: Beat the heavy cream until soft peaks form. Add ⅓ to each bowl of red, white, and blue filling and gently fold in the cream.
Assemble the mini cheesecakes: Take the blue color and divide it between the muffin cups using a spoon and spread into a smooth, even layer with the back of the spoon. Place into the freezer for 10 minutes.
Add the white filling on top of the red and spread to the edges evenly. Freeze for 10 minutes. Repeat with the red cheesecake filling.
Chill and serve: Chill for at least 2 hours or overnight. Serve cold and enjoy!
The best way to break up the graham crackers is by using a food processor or blender. If you don't have one, add them to a ziplock bag and crush them with a rolling pin or wine glass until the right texture is achieved.
Make sure the cream cheese is at room temperature before mixing the cheesecake as this will help it blend more smoothly.
The amount of food coloring needed depends on the specific kind you're using. Start with a small amount at first then gradually work up to the desired color.
Make sure you freeze the cheesecake for 10 minutes after each layer to ensure that the colors don't mix or bleed together.
These cheesecakes can be colored for any special occasion using the same steps! Just use whichever food coloring matches the occasion!
Decorate the tops in a variety of different ways including Extra sprinkles, whipped cream, fresh berries, chocolate chips, or shavings.
Add a hint of flavor to the cheesecake by using other flavored extracts such as lemon, coconut, almond, strawberry, or raspberry.
Storage & Freezing
These mini 4th of July cheesecakes can be stored in a sealed container in the fridge for up to a week or in the freezer for up to 3 months.
If freezing, make sure they're well wrapped so they don't get freezer burn. Let them thaw overnight in the fridge before serving.
This is a matter of personal preference. They will both do the same job, but the gel may be less messy than the liquid.
While there may be a way to make this recipe vegan, it has not been tested. You will need a vegan butter substitute along with a substitute for eggs, sour cream, and cream cheese. Let us know if you tried making it this way!
If you're not a fan of graham crackers, you can use other types of cookies like Oreos or even crushed chocolate chip cookies!
More dessert recipes
We hope that you love this tasty mini red white and blue cheesecakes recipe! Be sure to also check out these other desserts too!
Mini Red White Blue Cheesecakes
- Mixing Bowl
- Muffin pan
- 12 graham crackers crushed (you should have about ¾ cup of crumbs)
- 3 tablespoons melted butter
- 16 ounces cream cheese 225g
- ½ cup granulated sugar 100g
- 1 teaspoon pure vanilla extract
- Red and blue gel food coloring
- 1 cup heavy cream 240ml
- Lightly grease a 12-cup muffin tray with a little butter or non-stick cooking spray.
- Add the crushed graham crackers and melted butter to a bowl and stir to combine. Press the mixture firmly and evenly into the muffin pan bases. Place in the fridge while making the filling.
- Add the cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixer until combined well.
- Divide the mixture evenly into three bowls.
- Stir a drop or two of red food coloring into one bowl until completely combined. Repeat with the blue color in another bowl of cheesecake filling.
- Beat the heavy cream until soft peaks form. Add ⅓ to each bowl of red, white and blue filling and gently fold in the cream.
- Take the blue color and divide it between the muffin cups using a spoon and spread into a smooth, even layer with the back of the spoon. Place into the freezer for 10 minutes.
- Add the white filling on top of the red and spread to the edges evenly. Freeze for 10 minutes. Repeat with the red cheesecake filling.
- Chill in the fridge for at least 2 hours before serving cold.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.