Mini Red, White, and Blue Cheesecakes



    graham cracker crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • cheesecake filling:
  • 1 8oz package of cream cheese, softened
  • 1/4 cup butter, room temperature
  • 1 6oz container or vanilla Greek Yogurt
  • 2 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tbsp all purpose flour
  • 1 - 1 1/2 tsp of red and blue food coloring
  • whipped cream
  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp powdered sugar
  • sprinkles for garnish


    graham cracker crust:
  1. To make the crust, combine the melted butter and graham crackers in a bowl and mix until evenly coated. Spray a mini muffin pan with non-stick spray, then add about a teaspoons of the graham cracker mixture to each cup. Use your fingers, or the bottom of a shot glass, to flatten the crust.
  2. cheesecake filling:
  3. Combine cream cheese and butter, and beat on medium high speed with an electric hand-held mixer or stand mixer.
  4. Add the Greek yogurt and mix well, making sure there are no lumps.
  5. Next, add the vanilla extract and sugar. Mix until combined.
  6. Add the eggs and mix just until combined. Seriously, just until barely combined. Don't over mix!
  7. Then add the flour and again, mix until JUST combined.
  8. Divide the cheesecake filling into three bowls, and add red coloring to one and blue food coloring to another. Leave the third bowl white. **Also, when stirring in the food coloring, try not to mix more than you have to. It's just really important.
  9. Spoon a thin layer of red cheesecake filling into all of the cups in the muffin pan. Repeat with white, and then blue.
  10. Bake for about 30 minutes, or until the centers are still slightly giggly, and the edges are done.
  11. Remove from the oven and run a knife around the edges of the cheesecakes. Let them cool completely before topping with whipped cream.
  12. whipped cream:
  13. Combine whipping cream, vanilla extract, and powdered sugar in a bowl or the bowl of a stand mixer. Beat on medium high speed just until stiff peak form.
  14. Transfer the whipped cream to a piping bag and pipe onto each cheesecake.
  15. Top with sprinkles and enjoy!

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