Easy Mini Layered Vanilla Cheesecakes
Adorable, perfectly portioned mini vanilla cheesecakes baked in cupcake liners with fun red, white, and blue layers, topped with whipped cream and sprinkles. They're fast, easy, and perfect for gifting or crowds.
Equipment
- Cupcake Pan
- Cupcake Liners
- Medium bowl
- Large mixing bowl
- Electric mixer
- Small glass (or fingers)
- Toothpick (optional)
Ingredients
- Cold heavy whipping cream
- 10 tbsp granulated sugar 2 tbsp for crust, 1/2 cup for filling
- 1.5 tsp vanilla extract 1 tsp for filling, 1/2 tsp for whipped cream
- melted butter
- sour cream
- vanilla wafer cookie crumbs
- all-purpose flour
- cream cheese room temperature
- large eggs room temperature
- red gel icing color
- blue gel icing color
- powdered sugar
- sprinkles
Instructions
- Step 1: Preheat oven to 325°F (162°C) and line a standard cupcake pan with liners. In a medium bowl, mix vanilla wafer crumbs, 2 tbsp granulated sugar, and melted butter until like wet sand. Scoop evenly into liners and press down firmly with a small glass or fingers. Bake for 5 minutes.
- Step 2: Reduce oven temperature to 300°F (148°C). Let crusts cool slightly in the pan while you make the filling. In a large mixing bowl, beat cream cheese, remaining granulated sugar (1/2 cup), and flour on low speed until smooth. Add sour cream and 1 tsp vanilla extract; beat until just combined.
- Step 3: Gently mix in eggs one at a time on low speed, scraping down sides. Divide batter evenly into three bowls. Leave one plain. Add red gel color to the second bowl and blue gel color to the third; mix until desired shade is reached.
- Step 4: Spoon batters into cooled crusts, layering white, red, and blue until liners are almost full. Bake for 18-20 minutes, until edges are set but center is slightly jiggly.
- Step 5: Turn off oven, leave cheesecakes inside with door closed for 10 minutes. Crack oven door open and cool for another 15-20 minutes. Remove from oven, cool completely on the counter, then transfer pan to refrigerator and chill for several hours until fully cold and set.
- Step 6: For the topping, combine cold heavy whipping cream, powdered sugar, and remaining 1/2 tsp vanilla extract in a large mixing bowl. Whip on high speed until stiff peaks form. Pipe or dollop whipped cream onto chilled cheesecakes and finish with sprinkles.
Notes
Try graham cracker, Oreo, or shortbread crumbs for the crust. Swap vanilla extract for almond or lemon extract. Top with berries, chocolate sauce, or fruit compote. You can omit the gel colors for plain vanilla mini cheesecakes. Ensure cream cheese and eggs are at room temperature for smooth batter. Don't overmix after adding eggs to prevent cracks. Gentle cooling in the oven helps prevent cracks. Fill liners evenly. Crusts or uncolored filling base can be made a day ahead.
Store mini cheesecakes in an airtight container in the refrigerator. Best enjoyed within 2-3 days.
Cracking can happen due to temperature shock or overmixing. Room temperature ingredients and gradual cooling help. Whipped cream hides cracks!