Red White and Blue Cheesecake Bites

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60
  • Yield: 24 1x


Creamy bite size cheesecakes with a slightly tangy sour cream topping.



For the Crust

  • 1/2 stick unsalted butter, melted
  • 1 cup Graham Cracker crumbs

For the Cheesecake Filling

  • 2 cream cheese, 8 ounce, softened
  • 1 cup sugar
  • 4 eggs
  • Pinch of salt
  • 1 tablespoon pure Vanilla Extract

For the Topping

  • 1 teaspoon pure Vanilla Extract
  • 4 tablespoons sugar
  • 2 cups sour cream

For the Garnish

  • Fresh blueberries and sliced strawberries


  1. Preheat oven to 350 degrees.

For the Crust

  1. Line two muffin tins with 24 paper liners.
  2. Combine the butter and cracker crumbs in a medium bowl until well combined. Add about 1 tablespoon of the crumb mixture to each muffin cup holder. Use a spoon to press the crumbs into the bottom of each paper liner. Set aside.

For the Cheesecake Filling

  1. Place the cream cheese in a large mixing bowl and mix with an electric mixer on high speed until cream cheese is very light and creamy and free of any lumps. Add the sugar, eggs, salt and vanilla. Mix on medium speed until well combined and creamy. Using a large cookie scoop, distribute filling between the 24 paper liners. Bake for approximately 15 to 20 minutes until cheesecakes are set. Do not over bake. Remove from oven.

For the Topping

  1. Whisk together the sour cream, sugar and vanilla in a medium bowl. Spread one tablespoon of the topping mixture over the top of each cheesecake. Return cheesecakes to oven. Bake for ten minutes and remove from oven.
  2. Allow cheesecakes to cool completely and remove from muffin tins. Refrigerate at least four hours or overnight.
  3. Garnish the tops with blueberries and sliced strawberries and serve.