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Red White and Blue Mini Cheesecakes Square Cropped Image
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5 from 3 votes

Red, White and Blue Mini Cheesecakes

These baked Red, White, and Blue Mini Cheesecakes are easy to make and packed with flavor. They start with a vanilla wafer crust, topped with a smooth cheesecake and a sweet sour cream topping with sprinkles!
Prep Time10 mins
Cook Time15 mins
Cooling Time15 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 100kcal
Author: Julie Evink



  • ½ c. vanilla wafers cookies
  • 2 Tbsp salted butter melted


  • 8 oz package full-fat cream cheese softened
  • c. granulated sugar
  • 1 egg room temperature
  • ½ tsp vanilla extract
  • ¼ tsp almond extract


  • ¾ c. sour cream room temperature
  • 3 Tbsp granulated sugar
  • ½ tsp vanilla
  • ¼ tsp almond extract
  • Red, white & blue sprinkles optional garnish


  • Preheat the oven to 350 degrees F.
  • Line a mini cupcake pan with 24 mini cupcake liners.
  • Put the wafers and butter in the food processor or blender and blend into fine crumbs. (You can also put the wafers into a plastic bag and crush them with a rolling pin).
  • Put 1 teaspoon of the crumb mixture into each liner or until it’s used up. Set aside in the refrigerator or freezer for now.
  • Make filling by beating together cream cheese, sugar, egg, vanilla extract, and almond extract until light and fluffy, about 1-2 minutes.
  • Using a 1 tablespoon measure, spoon the cream cheese mixture on top of the vanilla wafers.
  • Bake in the oven for 12- 15 minutes or until set. The middles should still be soft and not cracked when you take them out.
  • Cool for 15 minutes, away from the stove.
  • While the cheesecakes are cooling, blend together the sour cream, sugar, vanilla and almond extract until well combined.
  • Once the cheesecakes are fairly cool, put 1-2 teaspoons of topping on each, using the back of the spoon to spread the topping to the edges.
  • Shake sprinkles over the top, optional. Best when served cold.


Why do you need to use room temperature ingredients?
The key to making the best mini cheesecakes is using room temperature eggs and cream cheese. If you use cold ingredients you have to mix them longer, which can cause your cheesecakes to sink in the middle when you bake them. Room temperature ingredients are easier to mix so stick with those.
How do you know when they are done baking?
They will be set, but soft in the middle. There shouldn’t be any cracks in the surface of the cheesecake. At this point, they are done!
Can you freeze them?
Yes, they freeze great. Make them as instructed but don’t add the topping. Once the cheesecakes are cooled, store them in an airtight container. They will freeze well for up to three months. Thaw them at room temperature and then add the topping before serving.
What’s the best way to transport them?
Keep them in the refrigerator until you are ready to serve them. The easiest way to transport them is in a baking dish with a lid. Just be careful to not shake the dish. If you are not serving them right away, keep the dish in a cooler with ice. The cheesecakes are best when they are cold.


Calories: 100kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 67mg | Potassium: 31mg | Fiber: 1g | Sugar: 7g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg