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Red, White and Blue Mini Cheesecakes

Red white blue mini cheesecakes with a golden Oreo crust and a creamy, just-set filling baked in a muffin tin. Topped with whipped cream, strawberry and blueberry for a patriotic, individual cheesecake dessert.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreo crust
  • 12 Oreo or Golden Oreo cookies Use 1 cookie per cheesecake cup; place whole cookie flat in the liner.
Cheesecake filling
  • 16 oz cream cheese Softened to blend smoothly with no lumps.
  • 0.5 cup granulated sugar
  • 2 eggs Large eggs, added one at a time.
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
Toppings
  • 1 Fresh strawberries, sliced Slice strawberries for topping right before serving.
  • 1 Fresh blueberries Use a few blueberries per cheesecake.
  • 1 Whipped cream Swirl on top before serving.
  • 1 Red and blue sprinkles Pinch each cheesecake with red and blue sprinkles just before serving.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and liners
  1. Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners, setting the tin on a stable baking surface.
Add the cookie crust
  1. Place one Oreo or Golden Oreo cookie flat in the bottom of each liner so it covers the base evenly.
Mix the cheesecake batter
  1. Beat the cream cheese and granulated sugar until smooth, scraping the bowl as needed to remove lumps.
  2. Add the eggs one at a time and mix well after each addition until fully incorporated.
  3. Beat in the vanilla extract and then mix in the sour cream until the batter looks glossy and uniform.
Fill the cups
  1. Divide the batter evenly among the 12 cups, filling each about 3/4 full.
Bake
  1. Bake at 325°F for 18–20 minutes, until the centers are just barely set and still look slightly soft.
Cool and chill
  1. Cool in the pan for 30 minutes before moving the cheesecakes to the refrigerator.
  2. Refrigerate for at least 2 hours to fully set the filling.
Top and serve
  1. Swirl whipped cream over the top of each mini cheesecake.
  2. Top each one with a strawberry slice and a few blueberries.
  3. Finish each cheesecake with a pinch of red and blue sprinkles right before serving.

Notes

For the smoothest texture, use softened cream cheese and mix just until no streaks remain after adding each egg. Store mini cheesecakes covered in the refrigerator for up to 4 days; freeze yes (wrap tightly and freeze up to 2 months), then thaw overnight in the fridge. For a lighter option, you can use low-fat cream cheese and reduced-fat sour cream for a slightly less rich flavor while keeping the same baking time.