Preheat the oven to 350 degrees Fahrenheit and line 2 dozen cupcake tins with cupcake liners.
First, make the brownie layer. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until pale yellow and fluffy. Beat in the egg and vanilla extract.
In a small bowl, sift together the flour, cocoa powder and salt. Add this mixture to the butter mixture and beat until combined.
Beat in the food coloring and vinegar.
Spoon about 1 tablespoon of the brownie batter into each of the cupcake tins. Bake at 350 degrees for 10 minutes. Remove from oven to cool slightly, leaving oven heated to 350 degrees for baking the next layer.
Next, make the cheesecake layer. In a clean stand mixer bowl, beat together the cream cheeses, sugar and eggs.
Add the flour, vanilla extract, sour cream, lemon zest and salt and beat until combined.
Spoon 1-2 tablespoons of the cheesecake batter in the cupcake tins on top of the red velvet brownie layer. Return cupcake pans to the oven and bake for 20 minutes, or until cheesecake is set and not jiggly, Remove and let cool while you make the third layer.
For the blueberry compote, combine all ingredients except the gelatin in a small saucepan over medium heat. Stir occasionally until the blueberries break down and a gel-ish liquid forms, about 8-10 minutes.
Turn off the heat and stir in the gelatin. Let sit for 5 minutes, then scoop 1 tablespoon of the blueberry compote over each of the cheesecake bites.
Refrigerate cheesecake bites at least 2 hours or overnight. Keep refrigerated until ready to serve. You can serve them in their cupcake wrappers or remove the papers to reveal the patriotic layers.