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Red, White and Blue Mini Cheesecakes

Red, white and blue mini cheesecakes with a golden Oreo crust, creamy cheesecake filling, and a fresh strawberry-blueberry crown. Baked in a muffin tin for easy individual cheesecakes that chill cleanly and finish with a whipped cream swirl and patriotic 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: 310
Ingredients Equipment Method Notes

Ingredients
  

Oreo or Golden Oreo cookies
  • 12 Oreo or Golden Oreo cookies 1 cookie per cup; use flat bottoms for the crust.
Cream cheese
  • 16 oz cream cheese Softened to blend smoothly.
Granulated sugar
  • 0.5 cup granulated sugar
Eggs
  • 2 eggs Large eggs.
Vanilla extract
  • 1 tsp vanilla extract
Sour cream
  • 0.25 cup sour cream
Strawberries
  • 1 fresh strawberries, sliced, for topping Top each cheesecake with a strawberry slice.
Blueberries
  • 1 fresh blueberries for topping Add a few blueberries to each cheesecake.
Whipped cream
  • 1 whipped cream for topping Swirl on top before serving.
Red and blue sprinkles
  • 1 red and blue sprinkles Finish with a pinch of red and blue sprinkles.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and crust
  1. Preheat oven to 325°F and line a 12-cup muffin tin with cupcake liners, setting the tin up on a sheet pan for easy handling. This keeps each mini cheesecake portion neat and ready to bake.
  2. Place one Oreo cookie flat in the bottom of each liner. Pressing it in lightly helps the crust stay in place during baking.
Make the filling
  1. Beat cream cheese and granulated sugar until smooth. Mix until no lumps remain for a creamy, even texture.
  2. Add eggs one at a time, mixing well after each. This prevents the batter from turning grainy.
  3. Beat in vanilla extract and sour cream until combined. The batter should look glossy and uniform.
Bake and chill
  1. Divide batter evenly among the 12 cups, filling about 3/4 full. Leave headspace so the centers can set without overflowing.
  2. Bake at 325°F for 18–20 minutes until centers are just barely set, with the middle still slightly soft. They will firm up as they cool.
  3. Cool in the pan for 30 minutes. This helps the cheesecake layers settle without cracking.
  4. Refrigerate for at least 2 hours to fully chill. The tops will slice cleanly and hold their shape.
Top and serve
  1. Swirl whipped cream on top of each cheesecake right before serving. Use a generous spiral so the center stays creamy.
  2. Top each cheesecake with a strawberry slice and a few blueberries. Arrange them like a crown for the red-white-blue look.
  3. Finish each mini cheesecake with a pinch of red and blue sprinkles. The sprinkles add the final patriotic touch.

Notes

Pro tip: Bake only until the centers are just barely set at 325°F; overbaking leads to dry cheesecake texture once chilled. Store covered in the refrigerator for up to 3 days; freeze the baked cheesecakes (without whipped cream and fresh toppings) for up to 2 months, then thaw in the fridge and top after thawing. For a dairy-light option, use reduced-fat cream cheese and reduced-fat sour cream, noting the filling may be slightly softer.