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Red, White and Blue Mini Cheesecakes

Red white blue mini cheesecakes with a golden Oreo crust and creamy, just-set filling. Baked in a muffin tin, then chilled for a creamy texture and topped with strawberries, blueberries, whipped cream, and red-blue sprinkles.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust and cheesecake filling
  • 12 Oreo or Golden Oreo cookies Use 1 cookie per cup.
  • 16 oz cream cheese Softened.
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
Red, white, blue topping
  • Fresh strawberries, sliced Slice for topping.
  • Fresh blueberries
  • Whipped cream For a swirl on top.
  • Red and blue sprinkles

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep the pan and crust
  1. Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners, then place one Oreo cookie flat in the bottom of each liner for the crust.
  2. Beat cream cheese and granulated sugar until smooth, ensuring no lumps remain.
Make the cheesecake batter
  1. Add the eggs one at a time, mixing well after each addition so the batter stays creamy.
  2. Beat in vanilla extract and sour cream until fully combined and silky.
  3. Divide the batter evenly among the 12 cups, filling about 3/4 full so the tops rise without overflowing.
Bake and chill
  1. Bake for 18–20 minutes at 325°F until centers are just barely set; they should still look slightly soft.
  2. Cool in the pan for 30 minutes, then refrigerate for at least 2 hours until firm.
Top and serve
  1. Before serving, add a swirl of whipped cream onto each mini cheesecake for a finished, creamy crown.
  2. Top each cheesecake with a strawberry slice and a few blueberries, then pinch red and blue sprinkles over the top for the patriotic look.

Notes

For the smoothest filling, scrape the bowl after beating cream cheese and again after mixing in the sour cream. Refrigerate mini cheesecakes in the muffin liners (covered) for up to 4 days; freeze yes—freeze uncovered until solid, then wrap for up to 2 months and thaw in the refrigerator. For a lighter option, substitute reduced-fat cream cheese (texture will be slightly softer).