Go Back
+ servings
Patriotic Mini-Cheesecakes

Patriotic Mini-Cheesecakes

Servings 18


  • 1 cup crushed graham cracker crumbs
  • 1 cup granulated sugar
  • 3 tbsp butter melted
  • 3 pkgs cream cheese 8oz each - softened
  • 2 tsp vanilla extract
  • 3 eggs
  • 1/2 cup diced strawberries
  • 1/2 cup blueberries
  • 1 cup granulated sugar


  • Combine berries & 1 cup sugar in a small bowl & toss to combine. Set aside to macerate until it becomes like a syrup with the berries.
  • Preheat oven to 325 degrees.
  • Melt butter in microwave safe bowl for approx 30 seconds.
  • Add graham cracker crumbs & 2 tbsp of sugar. Mix until combined & crumbs are moist.
  • Line muffin tins with 18 baking cup liners.
  • Put approx 1 tsp of moist crumbs in the bottom of each liner & press down to compact & cover bottom.
  • Beat cream cheese, vanilla extract & remaining sugar in electric mixer until well combined.
  • Add in eggs one at a time- mixing until just blended.
  • Scoop into your prepared liners on top of your crackers. 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. I was impatient- so I stuck mine in the freezer for about 30 minutes.

  • When ready- peel papers off, top with macerated berries
  • Store in refrigerator in airtight container. (I'm storing my extra batch in the freezer so we can have them as we crave them)