Patriotic Mini-Cheesecakes are an easy mini cheesecake recipe topped with macerated strawberries & blueberries. They are the perfect red, white & blue recipe to help you celebrate Memorial Day or 4th of July!
Keyword berries, cheesecake, patriotic
Prep Time 20minutes
Cook Time 30minutes
Total Time 2hours50minutes
Graham Cracker Crust
1cupcrushed graham cracker crumbs
24ouncescream cheese3 packages, 8oz each - softened
Macerated Berry Topping
1 cupgranulated sugar
Fresh Berry Topping - if desired
Fresh Berries - strawberries and blueberries
Preheat the oven to 325 degrees.
Melt the butter in a microwave-safe bowl for approx 30 seconds.
Add the graham cracker crumbs & 2 tbsp of sugar. Mix until combined & crumbs are moist.
Line muffin tins with 18 baking cup liners.
Put approx 2-3 tsp of moist crumbs in the bottom of each liner & press down to compact & cover the bottom.
Beat the cream cheese, vanilla extract & remaining sugar in a large bowl using an electric mixer or stand mixer until well combined.
Add in the eggs one at a time- mixing until just blended.
Scoop into the prepared liners on top of the graham cracker crust. I did one large scoop to start & then went back & topped each off with my remaining batter so that they were all uniform in size.
Bake 25-30 minutes- until center is almost set.
Cool completely before topping. I was impatient- so I stuck mine in the freezer for about 30 minutes.
Macerated Berries for Topping
Combine the berries & 1 cup of sugar in a small bowl & toss to combine. Set aside to macerate until it becomes like a syrup with the berries.
When ready- peel papers off of the cheesecakes and top with the macerated berries. OR just top with fresh berries instead.
Store in the refrigerator in an airtight container. (I'm storing my extra batch in the freezer so we can have them as we crave them.)