Mini Cheesecakes

Since this is a cooking blog, I guess it is time to share some food, right? This past week was the 4th of July, and we were off to a friend’s house for a BBQ and fireworks party. The food was pot luck, and my friend asked me to bring a dessert. So for this special occasion, I updated one of my favorite, super simple dessert recipes- mini cheesecakes- into a red, white and blue treat!

This recipe was originally from my mom’s recipe cards. It is so handy for parties to make cupcakes because they are single serve! No muss, no serving and cutting and trying to get the right amount of topping per piece. For this recipe, I HIGHLY recommend using the muffin liners that have the foil on the inside- otherwise you lose a lot of yummy cheesecake on the wrapper!

My personal favorite part of this recipe is the crust. When my mom made these growing up, we always used a vanilla wafer. When I started the gluten free life, I put this recipe in the back of the cabinet with all of the other wonderful childhood recipes I thought were gone forever. I tried to do it crust free, with different gluten free cookies until I found my favorite, but you can sub in any cookie at the bottom.

I personally like the chocolate ones, but have used the vanilla cream as well.

The other great thing about this recipe is that it is SUPER easy to make. My 4 year old loves to bake with me, and this is one we can create quickly and easily. Everything goes into the stand mixer and then into the muffin tins!

Like I said before, there are ways to make this your own recipe. I already mentioned the crust, but you can also change up your toppings to your favorite cheesecake topping! Any fruit is delicious on here, which is why I added the blueberries to make it more patriotic!

Red, White and Blue Cheesecake

24 cupcake liners (with foil inside)

24 cookies (I use Glutino sandwich cookies)

2 packs of 8 oz cream cheese softened (the softer, the better)

3/4 cup sugar

2 eggs

1 Tablespoon lemon juice

1 teaspoon vanilla

1 can (20 oz) cherry pie filling with extra cherries

24 blueberries

  1. Preheat oven to 375* F
  2. Line muffin tin with liners. Place one cookie in the bottom of each liner. (Kid job, and we count them out together!)
  3. In stand mixer bowl, mix cream cheese, sugar, eggs, lemon juice and vanilla until fluffy and light.
  4. Fill liners 3/4 full with mix
  5. Bake for 15-20 minutes until the cheesecake has set and does not jiggle. Cool for about 10-15 minutes.
  6. Top with a spoonful of pie filling. Add one blueberry to the center of each cupcake.
  7. Chill for at least 3 hours before serving

And there you have it! Delicious and patriotic cheesecakes!

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