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cheesecake with berries

Patriotic Mini-Cheesecakes

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!
Course Dessert
Cuisine American
Keyword berries, cheesecake, patriotic
Prep Time 20 minutes
Cook Time 30 minutes
Chill 2 hours
Total Time 2 hours 50 minutes
Servings 18


Graham Cracker Crust

  • 1 cup crushed graham cracker crumbs
  • 1 cup granulated sugar
  • 3 tbsp butter melted

Cheesecake Filling

  • 24 ounces cream cheese 3 packages, 8oz each - softened
  • 2 tsp vanilla extract
  • 3 eggs

Macerated Berry Topping

  • ½ cup diced strawberries
  • ½ cup blueberries
  • 1 cup granulated 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.)