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Patriotic Mini Cheesecakes

How to Make Mini Red, White and Blue Cheesecakes

patriotic mini cheesecakes stacked

Whether you’re feeling a bit patriotic or celebrating the 4th of July, these Patriotic Mini Cheesecakes are sure to hit the spot with your tastebuds.

These mini cheesecakes are layered with colors of the American flag but you can totally use different colors for different holidays and occasions.

These bite-sized desserts are delicious and so easy to make especially for a crowd.

ingredients for making patriotic mini cheesecakes in bowls on table

If you looking for another patriotic dessert, try our Patriotic Pop Rocks Fudge (Firecracker Fudge Recipe)

patriotic mini cheesecakes on table


  • Be careful to follow directions or you may crack the cheesecakes.
  • You can use alternative food coloring colors to create different looks.

Patriotic Mini Cheesecakes

COURSE: Dessert
Servings 12
PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 1 hour 20 minutes
How to make Patriotic Mini Cheesecakes


For The Crust

  • 1 cup vanilla wafer cookie or graham cracker crumbs
  • 2 tbsp sugar
  • 4 tbsp butter melted

For The Cheesecake

  • 12 ounces 1 1/2 sticks cream cheese, room temperature 1/2 cup sugar
  • 3 tbsp flour
  • 1/2 cup 115g sour cream
  • 2 tsp vanilla extract 2 eggs
  • Blue gel icing color
  • Red gel icing color

For The Whipped Cream Frosting

  • 1/2 cup 120ml heavy whipping cream, cold
  • 5 tbsp 36g powdered sugar
  • 1/2 tsp vanilla extract
  • Sprinkles


  • Cupcake Pan
  • Cupcake Liners
  • Hand or Stand Mixer
  • Rubber Spatula


  • Preheat oven to 340°F.
  • Place cupcake liners to a cupcake pan.
  • Mix cookie crumbs, sugar and butter until well incorporated.
  • Place 1.5 tbsp cookie mix into the bottom of the liners and press tight.
  • Bake the crusts for 5 minutes then remove from oven and let cool for ten mins.
  • While cooling work on the the filling.
  • Reduce the oven temp to 300F
  • In a stand mixer or with an electric hand mixer, mix the cream cheese, sugar, and flour until combined
  • Scrape down the sides of the bowl and then add sour cream and vanilla.
  • Beat on low speed until well combined.
  • Add eggs one at a time on low speed, scraping the sides of the bowl after each addition.
  • Divide the batter into three bowls.
  • Color one bowl red and one blue leaving the last white.
  • Layer 1 tbsp of batter on top of the crusts, starting with white batter, then red then blue. Do not over fill the cups.
  • Bake at 300 for 18-20 minutes
  • Turn off the oven and let cool an additional ten mins. Do not open the door to the oven for the first ten mins.
  • After this crack the oven open and let them cool for 20 mins.
  • Add to fridge for a final chill for 30-45 mins still in the pans. Be careful not to slam them down or you will deflate them.
  • Remove from pan when fully chilled.
  • Top with store bought cool whip or make your own.

Optional Whipped Cream Topping

  • Add cold heavy cream, powdered sugar and vanilla to a mixer. Whip on high until stiff peaks form.
  • Top with whipped cream and sprinkles. Chill until ready to serve.
  • Will store for 2-3 days in an airtight container
Did you try this recipe?Let us know how it was!
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