Mini Red, White, and Blue Cheesecakes

Celebrate summer with these delightful mini cheesecakes that feature a creamy vanilla filling, a buttery graham cracker crust, and a vibrant topping of fresh strawberries and blueberries. The perfect balance of sweet and tangy, these individual desserts are both visually appealing and delicious, making them ideal for any festive occasion. They meet dietary needs by being gluten-free and can be made ahead of time for convenience.

Ingredients:

• 1 cup gluten-free graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 2 tablespoons powdered sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the gluten-free graham cracker crumbs and melted butter. Press the mixture into the bottoms of mini cheesecake molds or muffin tins to form the crust.
3. In another bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla extract and mix well.
4. Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream until fully incorporated.
5. Pour the cheesecake filling over the prepared crusts, filling each mold about 3/4 full.
6. Bake for 20-25 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecakes cool inside for 1 hour.
7. Remove from the oven and refrigerate for at least 2 hours or until fully chilled.
8. In a small bowl, mix the sliced strawberries with powdered sugar and lemon juice. Allow to sit for 15 minutes to create a syrup.
9. To serve, top each cheesecake with a layer of strawberry slices and blueberries for a festive red, white, and blue presentation.