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Red, White and Blue Mini Cheesecakes

Red, white and blue mini cheesecakes with a golden Oreo crust and creamy baked filling, chilled until sliceable. Topped with fresh strawberry and blueberries plus a whipped cream swirl and red-and-blue sprinkles for an easy patriotic 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: 325
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust base
  • 12 Oreo or Golden Oreo cookies Use 1 cookie per cup.
Cheesecake filling
  • 16 oz cream cheese Softened to room temperature for a smooth batter.
  • 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 For topping—slice for each cheesecake.
  • 1 fresh blueberries For topping—add a few to each.
  • 1 whipped cream For topping as a swirl.
  • 1 red and blue sprinkles For finishing with a pinch per cheesecake.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prepare and bake
  1. Preheat oven to 325°F and line a 12-cup muffin tin with cupcake liners. Place the pan on a sheet pan for easier handling if needed.
  2. Place one Oreo cookie flat in the bottom of each liner. Press it down lightly so it forms a crust base.
  3. Beat cream cheese and granulated sugar until smooth. Scrape the sides and bottom of the bowl as needed to remove lumps.
  4. Add eggs one at a time and mix well after each addition. Continue mixing until the batter looks uniform.
  5. Beat in vanilla extract and sour cream until fully combined. Stop when no streaks remain for a creamy texture.
  6. Divide batter evenly among the 12 cups, filling about 3/4 full. Tap the muffin tin gently to help level the tops.
  7. Bake for 18–20 minutes, until the centers are just barely set. Look for a slight jiggle in the middle before removing the pan.
Chill
  1. Cool the cheesecakes in the pan for 30 minutes. Leave them undisturbed so the tops don’t crack.
  2. Refrigerate for at least 2 hours to fully chill and set. Keep them covered to prevent refrigerator odors.
Top and serve
  1. Swirl whipped cream over each cheesecake right before serving. Add enough to create a visible swirl on top.
  2. Top each cheesecake with a strawberry slice and a few blueberries. Arrange berries so red and blue colors show clearly.
  3. Finish each with a pinch of red and blue sprinkles. Serve immediately after topping for the freshest look.

Notes

For the smoothest filling, use fully softened cream cheese and mix only until combined—overmixing can add too much air. Refrigerate mini cheesecakes in a covered container for up to 4 days. Freeze yes/no: freeze up to 2 months without toppings; thaw overnight in the fridge, then add whipped cream, fruit, and sprinkles before serving. For a lighter swap, use reduced-fat cream cheese (results are slightly softer but still works well).