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Perfect Mini Red White and Blue Berry Cheesecake Cups

mini red white and blue berry cheesecake cups - featured image
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These mini cheesecake cups are a quick, easy, and festive dessert perfect for 4th of July celebrations, featuring a buttery crust, creamy lemon-zested filling, and fresh red strawberries and blueberries on top.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 sheets, crushed finely)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened (room temperature)
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 large egg, room temperature
  • 2 tablespoons sour cream
  • 1/2 cup fresh strawberries, diced
  • 1/2 cup fresh blueberries
  • Whipped cream or a dollop of sour cream (optional garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease mini muffin tin or line with silicone molds.
  2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and resemble wet sand.
  3. Spoon about 1 tablespoon of crust mixture into each muffin cup. Press down firmly and evenly. Bake for 7 minutes, then remove and let cool briefly.
  4. In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 2-3 minutes.
  5. Add vanilla extract, lemon zest, and sour cream; mix until combined.
  6. Beat in the egg last, blending just until incorporated to avoid overmixing.
  7. Divide filling evenly among crust-lined cups, filling nearly to the top but leaving a small gap for berries.
  8. Bake for 15-18 minutes until edges are set but centers jiggle slightly.
  9. Remove from oven, cool to room temperature (about 30 minutes), then refrigerate at least 2 hours until fully set.
  10. Just before serving, top each cheesecake cup with diced strawberries and blueberries. Add a dollop of whipped cream or sour cream if desired.

Notes

Use softened cream cheese for smooth filling. Do not overbeat the egg to prevent cracks. Press crust firmly for sturdiness. Chill thoroughly for best texture. Add berries only after chilling to avoid soggy crust. Frozen berries can be used if thawed and drained well. For gluten-free crust, substitute graham cracker crumbs with almond flour and extra butter. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: mini cheesecake, 4th of July dessert, red white and blue dessert, berry cheesecake cups, easy cheesecake recipe, patriotic dessert

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