Red, White, and Blue Cheesecake Bites

Preheat the oven to 325 degrees F (165 degrees C). Spray 2 12-cup mini muffin tins with nonstick cooking spray, ensuring every nook is coated. Place muffin tins on a baking sheet. (5 minutes)

In a bowl, combine graham cracker crumbs, 1 tablespoon of sugar, melted butter, and 1/8 teaspoon of vanilla extract. Mix until the crumbs resemble moist sand. Spoon a generous teaspoon of this mixture into each muffin cup, pressing to create an even base. (10 minutes)

Stack one muffin pan over the other, pressing gently to compact the crumb base. Repeat for the second pan to ensure a firm foundation. (2 minutes)

In a separate bowl, blend the softened cream cheese, lime zest, and 1/2 cup of sugar using an electric mixer or whisk until the mixture is light and airy. Incorporate 1/2 teaspoon of vanilla extract, flour, and one egg, mixing until smooth. Add the remaining egg and whisk until fully integrated. (10 minutes)

Transfer the cheesecake batter to a piping bag for precision, and fill each muffin cup to the brim. Alternatively, use a spoon. Employ a skewer to release any trapped air bubbles in each cup and gently tap the pan on the counter to settle the batter. (8 minutes)

Bake in the preheated oven for 20 to 25 minutes, or until the batter has slightly risen and delicate cracks appear on the surface. Note that the inner cheesecakes might cook slightly slower and display fewer cracks. (25 minutes)

Allow the cheesecakes to cool to room temperature in the pan, approximately 20 minutes. Then, carefully remove them from the tins. Wrap each cheesecake individually and refrigerate for at least 30 minutes to achieve the perfect chill. (50 minutes)

For the whipped cream topping, whisk the cold heavy cream until soft peaks form. Add the sour cream and continue whisking until medium-stiff peaks emerge. Adorn each chilled cheesecake with a dollop of whipped cream, 3 blueberries, and a slice of fresh strawberry. (10 minutes)