Description
A visually stunning and deliciously rich dessert, perfect for holidays and gatherings.
Ingredients
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp (26g) sugar
- 4 tbsp (56g) butter, melted
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 eggs
- Blue gel icing color
- Red gel icing color
- 1/2 cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles for decoration
Instructions
- Preheat your oven to 325°F (162°C) and line a cupcake pan with cupcake liners.
- Combine the vanilla wafer cookie crumbs, 2 tablespoons of sugar, and melted butter until well mixed. Divide this mixture evenly between the cupcake liners, pressing it firmly into the bottoms.
- Bake the crusts for about 5 minutes, then allow them to cool in the pan.
- Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, 1/2 cup sugar, and flour together until smooth and well combined.
- Add in the sour cream and 1 1/2 teaspoons of vanilla extract, mixing on low speed until fully incorporated.
- Incorporate the eggs one at a time, mixing slowly to ensure a smooth batter.
- Divide the batter into three separate bowls. Leave one bowl plain, then color one bowl red using the red gel icing color and the other blue with blue gel icing color.
- Layer the colored batter into the cooled crusts beginning with the plain white layer, followed by the red, and then the blue, filling each cup almost to the top.
- Bake for 18 to 20 minutes, then turn off the oven, keeping the door closed for an additional 10 minutes to let the mini cheesecakes set.
- Allow them to cool for about 15 to 20 minutes inside the oven, then transfer them to the fridge to cool completely.
- Combine the cold heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract in a mixing bowl. Whip until stiff peaks form.
- Pipe the whipped cream on top of each mini cheesecake and finish with colorful sprinkles.
- Refrigerate until ready to serve, and they are at their best enjoyed within 2 to 3 days.
Notes
For extra creaminess, ensure your cream cheese is at room temperature. Store leftovers in an airtight container for up to 2 to 3 days.