4TH OF JULY Red, White and Blue Mini Cheesecakes Delight

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup strawberries, sliced
• 1 cup blueberries
• Optional: whipped cream for garnish

Instructions

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the texture resembles wet sand.
2. Divide the mixture evenly among mini dessert cups or a muffin tin lined with cupcake liners. Press down firmly to form an even layer.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add in the powdered sugar and vanilla extract, mixing until fully blended.
4. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Spoon the cheesecake filling over the prepared crusts in the mini dessert cups, smoothing the tops with a spatula. Refrigerate for at least 4 hours, or overnight.
6. Top each cheesecake with fresh strawberries and blueberries just before serving.

Nutrition