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Red, White and Blue Mini Cheesecakes

Red, white and blue mini cheesecakes with a golden Oreo crust and a creamy vanilla filling, baked in a muffin tin and chilled for clean, sliceable tops. Finished with a whipped cream swirl plus fresh strawberry and blueberry crowns with red and 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: 290
Ingredients Equipment Method Notes

Ingredients
  

Oreo or Golden Oreo cookies
  • 12 Oreo or Golden Oreo cookies Use 1 cookie per liner to form the crust.
cream cheese
  • 16 oz cream cheese Soften before mixing so the filling turns smooth.
granulated sugar
  • 0.5 cup granulated sugar
large eggs
  • 2 large eggs Add one at a time for a consistent batter.
vanilla extract
  • 1 tsp vanilla extract
sour cream
  • 0.25 cup sour cream
fresh strawberries
  • 1 Fresh strawberries, sliced, for topping Slice for a strawberry crown on each mini cheesecake.
fresh blueberries
  • 1 Fresh blueberries for topping Top each cheesecake with a few blueberries.
whipped cream
  • 1 Whipped cream for topping Swirl on top just before serving.
red and blue sprinkles
  • 1 Red and blue sprinkles Add a pinch over the whipped cream.

Equipment

  • 1 sheet pan

Method
 

Prep and crust
  1. Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.
  2. Place one Oreo cookie flat in the bottom of each liner.
Make the cheesecake batter
  1. Beat cream cheese and granulated sugar until smooth.
  2. Add the large eggs one at a time, mixing well after each addition.
  3. Beat in vanilla extract and sour cream until combined and creamy.
Bake and cool
  1. Divide batter evenly among the 12 cups, filling each about 3/4 full.
  2. Bake at 325°F for 18–20 minutes until the centers are just barely set, and expect them to firm as they cool.
  3. Cool the cheesecakes in the pan for 30 minutes until they are no longer hot to the touch.
Chill and serve
  1. Refrigerate for at least 2 hours until fully chilled and set.
  2. Before serving, top each mini cheesecake with a swirl of whipped cream, then place a strawberry slice and a few blueberries on top.
  3. Finish each cheesecake with a pinch of red and blue sprinkles for a red-white-blue look.

Notes

For the smoothest filling, make sure the cream cheese is fully softened before beating. Store mini cheesecakes covered in the refrigerator for up to 3 days; freeze unfrosted cheesecakes for up to 1 month, then thaw overnight in the fridge and add whipped cream and fruit right before serving. For a lighter option, use reduced-fat cream cheese and swap sour cream for a low-fat version.