These 4th of July mini cheesecakes are the perfect patriotic dessert to celebrate the holiday!
The 4th of July holiday will be here before we know it. For me, it is a holiday that we always spend with our family celebrating our nation’s independence. For the 4th of July, I love to include all the red, white, and blue things! We usually have a lazy day of going swimming, eating bbq, and watching fireworks with family.
These mini cheesecakes are quick to make with only a couple of ingredients and they are perfect to take to a get-together because everyone can grab one and top it with the fruit compote of their choice. Plus it is festive with the required colors for a 4th of July celebration: red, white, and blue!
If you are looking for some other 4th of July-inspired desserts: this no-bake cheesecake is a great summer option.
4th of July Mini Cheesecakes
Preheat oven to 350˚F and prepare a cupcake pan by placing a cupcake liner in each spot. Then add a vanilla wafer to each cupcake liner. Set aside.
In the bowl for your mixer, beat cream cheese until smooth. Next, add sugar and mix until combined. Beat the eggs and vanilla into the mixture until everything is well blended. Pour the cheesecake batter into each cupcake liner until about 3/4 of the way full.
Bake for 18-20 minutes or until just starting to get golden brown. Let the cheesecake cool.
While the cheesecake cools, prepare the fruit compotes. For each compote you are making combine in a pan over medium-low heat fruit, sugar, and lemon juice. Stir occasionally until the sauce starts to thicken and the fruit bursts.
Serve the cheesecakes with fruit compote on top. Instead of making your own compote, you could also use store bought pie filling.
4th of July Mini Cheesecakes
Ingredients
- 2 8oz cream cheese, at room temperature
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
Blueberry Compote
- 1 cup blueberries
- 1/2 Tbsp lemon juice
- 1 Tbsp sugar
- 16 vanilla wafer cookies
Raspberry Compote
- 1 cup raspberries
- 1/2 Tbsp lemon juice
- 1 1/2 Tbsp sugar
Instructions
- Preheat oven to 350˚F and prepare a cupcake pan by placing a cupcake liner in each spot. Then add a vanilla wafer to each cupcake liner. Set aside.
- In the bowl for your mixer, beat cream cheese until smooth. Next, add sugar and mix until combined. Beat eggs and vanilla extract into the mixture until everything is well blended. Pour the cheesecake batter into each cupcake liner until about 3/4 of the way full.
- Bake for 18-20 minutes or until just starting to get golden brown. Let the cheesecake cool.
- While the cheesecake cools, prepare the fruit compotes. For each compote, you are making combine in a pan over medium-low heat fruit, sugar, and lemon juice. Stir occasionally until the sauce starts to thicken and the fruit bursts.
- Serve the cheesecakes with fruit compote on top. Instead of making your own compote, you could also use store-bought pie filling.
