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Patriotic Cheesecake Bites | CaliGirlCooking.com
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Patriotic Cheesecake Bites

These individually-sized festive bites feature layers of red velvet brownie, classic cheesecake and blueberry compote to make the perfect treat for the Fourth of July!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 24 people
Calories: 173kcal

Ingredients

For the red velvet brownie layer:

  • 1/4 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 5 tablespoons flour
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons red food coloring
  • 1/4 teaspoon white vinegar

For the cheesecake layer:

  • 8 ounces regular cream cheese, room temperature
  • 8 ounces light cream cheese, room temperature
  • 1/2 cup plus 1 tablespoon sugar
  • 2 eggs
  • 2 teaspoons flour
  • 2 teaspoons vanilla extract
  • 1/4 cup regular or light sour cream
  • 1/2 teaspoon lemon zest You can also sub in orange zest

For the blueberry compote layer:

  • 2 cups fresh blueberries
  • 3/4 cup sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons unflavored gelatin

Instructions

  • 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. 

Notes

  1. Feel free to use all regular cream cheese or all light cream cheese rather than one of each.
  2. You can also use frozen blueberries instead of fresh, just note that it may take longer for them to start bubbling and bursting when making the compote.
  3. Get the butter and cream cheeses to room temperature before mixing for the creamiest results.
  4. The layers can all be made at different times, just be sure to refrigerate the bites after you add the cheesecake layer. 
  5. Once made, the bites can be stored in an airtight container in the refrigerator for up to one week.

Nutrition

Calories: 173kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 134mg | Potassium: 76mg | Fiber: 1g | Sugar: 19g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg