Get patriotic from the inside-out with these red white and blue mini cheesecakes. As a bonus, the crust is made from Oreos which have popping candy in the filling for some firework action!
The fourth of July is tomorrow! Are you hosting a party or attending one? Or just staying at home? We are going over to a friends house and as usual are expected to bring a dessert in addition to a side of our choice. In case you hadn’t already figured out what you were going to bring to the party, these patriotic mini Oreo cheesecakes will fit the bill. And if you are lucky enough to find the Firework Oreos with popping candy in the center then you’ll not only be watching fireworks, you’ll feel them going off in your mouth!
I must admit, these didn’t come out quite as cute as I has envisioned them to be. On the outside, the layers don’t look even due to some of the batter of the bottom color seeping down around the Oreo. Thankfully, the taste is not affected by such things. As for the topping, I went with a dollop of yogurt and sprinkles because whipped cream doesn’t stay fluffy and pop rocks dissolve quickly. As much as I wanted whipped cream and pop rocks, I would have had to wait to assemble these until the party tomorrow.
One year ago: Weekly Meal Plan #19
Two years ago: Caramelized Onion & Roasted Red Pepper Salsa
Three years ago: Sour Patch Kids Cake
Four years ago: Fruit & Yogurt Popsicles
Five years ago: Shortbread Cookies
MINI RAINBOW CHEESECAKE BITES
Makes 12 mini cheesecakes
12 Oreos (I used Firework Oreos with popping candy inside)
8 oz. cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla extract
1/4 cup (2 oz.) vanilla Greek yogurt
Red and blue gel or liquid food coloring
- Preheat oven to 350 degrees. Place the Oreos in the bottom of a lightly greased 12 mini cheesecake cup pan.
- In a large bowl with an electric beater, beat the cream cheese and sugar until smooth. Beat in egg and vanilla until combined. Stir in the Greek yogurt until incorporated.
- Divide mixture into 3 small bowls (about 1/2 cup each). Add food coloring to make blue and red, leaving one white.
- Starting with red, spoon approximately 2 teaspoons into the center each cup, repeat with white, and then top with blue. Bake for 25-30 minutes or until cheesecake is cooked through. Let cool completely.
- Remove cheesecakes from pan and refrigerate until ready to serve. Decorate with whipped cream, sprinkles, and leftover Oreo cookies if desired.
Source: Adapted from my Mini Rainbow Cheesecake Bites.