Patriotic Mini Cheesecakes Festive (Print Version)
Creamy mini cheesecakes topped with whipped cream and patriotic sprinkles for a festive touch.
# Ingredients:
01 -
32 oz cream cheese, softened
02 -
1 cup granulated white sugar
03 -
1 teaspoon vanilla extract
04 -
4 large eggs
05 -
⅓ cup red, white, and blue sprinkles for the batter
06 -
36 Golden Oreos
07 -
⅓ cup red, white, and blue sprinkles for the tops
→ Garnish
08 -
Whipped cream
09 -
Red, white, and blue sprinkles
# Steps:
01 -
Preheat oven to 350°F.
02 -
Beat cream cheese, vanilla, and sugar with a hand mixer until smooth.
03 -
On low speed, add eggs one at a time, mixing after each addition just until blended.
04 -
Gently fold in ⅓ cup of red, white, and blue sprinkles.
05 -
Place cupcake liners into the muffin tin slots and add 1 whole Golden Oreo to each liner.
06 -
Pour in your batter, filling to about ¾ of the way up into each liner.
07 -
Add additional sprinkles to the top of each mini cheesecake. You might not use all of the extra sprinkles.
08 -
Bake for 15–20 minutes or until the centers are almost set.
09 -
Cool completely. Place in the refrigerator to chill for 2 hours.
10 -
Serve topped with whipped cream and additional festive sprinkles.
# Notes and Tips:
01 -
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
02 -
This recipe uses a regular 12-cup muffin tin, not a mini muffin pan.