Ingredients:

  • 180 g graham cracker crumbs
  • 42 g unsalted butter, melted
  • 25 g granulated sugar
  • 1.5 g salt
  • 680 g cream cheese, softened to room temperature
  • 100 g granulated sugar
  • 3 large eggs, room temperature
  • 5 ml vanilla extract
  • 120 ml sour cream, room temperature
  • 240 ml heavy whipping cream, chilled
  • 25 g powdered sugar
  • 75 g fresh blueberries
  • 80 g fresh strawberries, finely diced
  • Red gel food coloring
  • Blue gel food coloring

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of each mini muffin liner using a small spoon or the flat end of a measuring cup. Bake at 325°F (160°C) for 5 minutes to set the crust, then remove and let cool.
  2. Beat the softened cream cheese and sugar on medium speed until completely smooth and fluffy. Add eggs one at a time, mixing on low speed just until incorporated to avoid adding too much air. Fold in the sour cream and vanilla extract until the batter is glossy.
  3. Divide the batter equally into three bowls. Stir red gel coloring into the first bowl and blue gel coloring into the second, leaving the third plain white. Spoon a layer of blue batter into the crust, followed by a layer of white, and finishing with a layer of red. Use a toothpick to gently swirl the top for a red white and blue swirl cheesecake effect.
  4. Bake at 325°F (160°C) for 15-18 minutes. The edges should be set, but the centers should still have a slight jiggle. This prevents overcooking and ensures the cakes don't puff up and crack.
  5. Allow the cheesecakes to cool in the pan for 30 minutes at room temperature. Transfer the pan to the refrigerator and chill for at least 4 hours (or overnight). This is the crucial step for a firm, clean texture.