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Red, White and Blue Mini Cheesecakes

Red, white and blue mini cheesecakes with a golden Oreo crust and a creamy center baked until just set, then chilled for clean slices. Each individual cheesecake is topped with fresh strawberry and blueberries, plus a whipped cream swirl and red-and-blue sprinkles for an easy 4th of July 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Mini cheesecake base and filling
  • 12 Oreo or Golden Oreo cookies 1 per cup
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
Toppings
  • Fresh strawberries sliced for topping
  • Fresh blueberries for topping
  • Whipped cream for topping
  • 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.
  2. Place one Oreo cookie flat in the bottom of each liner.
Make the cheesecake batter
  1. Beat the cream cheese and granulated sugar until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Beat in the vanilla extract and sour cream until the batter is smooth.
Bake and chill
  1. Divide the batter evenly among the 12 cups, filling each about 3/4 full.
  2. Bake for 18–20 minutes at 325°F until the centers are just barely set.
  3. Cool the mini cheesecakes in the pan for 30 minutes.
  4. Refrigerate for at least 2 hours to fully chill and set.
Top and serve
  1. Right before serving, top each mini cheesecake with a swirl of whipped cream.
  2. Add a strawberry slice, a few blueberries, and a pinch of red and blue sprinkles to each cheesecake.

Notes

For the smoothest filling, make sure the cream cheese is fully softened before beating—lumps won’t bake out. Store covered in the refrigerator for up to 4 days; do not freeze assembled cheesecakes for best topping texture. If you want a lighter option, use reduced-fat cream cheese (swap one-to-one) and expect a slightly softer set.