Ingredients
Scale
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp (26g) sugar
- 4 tbsp (56g) butter, melted
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 eggs
- Blue gel icing color
- Red gel icing color
- 1/2 cup (120ml) heavy whipping cream
- 5 tbsp (36g) powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles
Instructions
- Preheat oven to 325°F and line cupcake pan with liners.
- Mix cookie crumbs, sugar, and melted butter; press into liners.
- Bake crusts for 5 minutes and cool.
- Lower oven to 300°F.
- Beat cream cheese, sugar, and flour until smooth.
- Add sour cream and vanilla, mixing gently.
- Add eggs one at a time.
- Divide batter into three bowls and color red, blue, and white.
- Layer batters into crusts.
- Bake 18–20 minutes, then rest in oven.
- Cool and refrigerate.
- Whip cream, sugar, and vanilla until stiff peaks form.
- Pipe topping and add sprinkles.
Notes
- Use room temperature cream cheese for best texture.
- Do not overmix batter to prevent cracks.
- Gel coloring gives the best vibrant layers.
- Store refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian