This red, white, and blue mini cheesecake recipe is the perfect 4th of July dessert, a sweet and protein packed crust topped with a sweet cream cheese topping.
I’m kind of obsessed with mini treats. Like these chocolate rolls. And these pizza pies. So instead of making a regular size cheesecake for 4th of July this year, I’m using this red, white, and blue mini cheesecake recipe instead. I’m so excited to be sharing my protein packed version in partnership with Vital Proteins. While this post is sponsored, all opinions are 100% honest and my own.
Protein Packed Patriotic Mini Cheesecake Recipe
One of my favorite baking tricks both for me and my family is to add my favorite protein into treats. I did it with these banana muffins and with these rocky road protein bites. And I’m doing it again with these mini cheesecakes. My absolute favorite protein to add is Vital Proteins Collagen Peptides because unlike so many protein powders out there, it’s completely odorless and flavorless. I just added a scoop into the crust mixture and then another scoop into the actual cream cheese mixture. And if I didn’t tell you, I can guarantee you’d have no idea.
Collagen has so many incredible benefits from helping you have better skin, hair, and nails to increasing athletic performance. Hence the reason I throw it into all of my favorite recipes like this one. I mean, who wouldn’t love to have better skin and hair? And I can use all the athletic help I can get right now.
I like to make these for 4th of July or Memorial Day and turn them into a nice American flag with a little red or blue fruit topping on some and leaving the others plain. And one of my favorite secrets is to toss a little Vital Proteins Beef Gelatin into the fruit topping so that it thickens and gels on top of the cheesecakes instead of running all over and creating a huge mess.
Oh and one word of warning, the mini cheesecakes will go quick, so make sure to get a picture right when you set them down or you’ll never see that flag again!
Mini Cheesecake Recipe
- For the cheesecake:
- 8 oz mini Vanilla Wafers
- 2 scoop2 Vital Proteins Collagen Peptides
- 2 (8 oz) packages of cream cheese
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- For the topping:
- 1 cup frozen blueberries
- 1 cup frozen strawberries
- 2 Tbs Vital Proteins Beef Gelatin
- 1/2 cup powdered sugar
- 2 Tbs water
- Fresh blueberries
- Fresh strawberries , chopped
Preheat oven to 350 degrees. Line 48 mini muffin tins with mini muffin wrappers.
For the cheesecake:
Combine vanilla wafers and one scoop collagen peptide in food processor until chopped into a crumb mixture.
Pour 1/2 Tbs (1 1/2 tsp) of mixture into bottom of each of the mini cupcake wrappers and press down slightly to create a bottom.
Beat cream cheese, sugar, eggs, vanilla, and one scoop collagen peptides together in mixing bowl until completely combined.
Scoop 1 Tbs of cream cheese mixture on top of the vanilla wafer crust.
Bake in oven for 12-15 minutes until cream cheese mixture is cooked.
Let cool for 10-15 minutes.
For the topping:
While cheesecake cools, heat frozen strawberries, 1/4 cup powdered sugar, 1 Tbs water, and 1 Tbs beef gelatin over medium heat until thoroughly combined. Press down on strawberries to mash them into the mixture. Remove from heat and immediately top mini cheesecakes with small scoop of mixture.
Repeat with blueberries, 1/4 cup powdered sugar, 1 Tbs water, and 1 Tbs beef gelatin.
Top cheesecakes with fresh strawberries and blueberries.
Place in refrigerator for 5-10 minutes to allow gelatin to chill and solidify topping.
For the flag, I used 9 blueberry cheesecakes, 15 strawberry cheesecakes, and left 18 plain for the white stripes.