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Red, White and Blue Mini Cheesecakes

Red white blue mini cheesecakes with a golden Oreo crust and creamy, just-set centers baked in a muffin tin. Finished with a crown of fresh strawberry and blueberries and a whipped cream swirl 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: 290
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 12 Oreo or Golden Oreo cookies Use 1 cookie per cup as a flat base layer.
Cheesecake filling
  • 16 oz cream cheese Soften before mixing for a smooth batter.
  • 0.5 cup granulated sugar Sweetens the filling.
  • 2 large eggs Add one at a time for a uniform texture.
  • 1 tsp vanilla extract Adds flavor to the filling.
  • 0.25 cup sour cream Helps create a creamy set and mild tang.
Toppings
  • 0.5 Fresh strawberries, sliced Slice for the top crown on each mini cheesecake.
  • 0.5 Fresh blueberries Use a few berries per cheesecake.
  • 0.5 Whipped cream Swirl on top right before serving.
  • 1 Red and blue sprinkles Pinch on top for the red-white-blue look.

Equipment

  • 1 sheet pan
  • 1 muffin tin
  • 1 stand mixer

Method
 

Prep and bake
  1. Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners for easy release and even baking.
  2. Place one Oreo cookie flat in the bottom of each liner to form a crunchy golden base under the filling.
  3. Beat the cream cheese and granulated sugar until smooth, then mix in the eggs one at a time, beating well after each addition.
  4. Beat in the vanilla extract and sour cream until fully combined and creamy.
  5. Divide the batter evenly among the 12 cups, filling each about 3/4 full to prevent overflow.
  6. Bake for 18–20 minutes at 325°F until the centers are just barely set—they will firm up as they cool.
Chill and finish
  1. Cool the cheesecakes in the pan for 30 minutes so they settle without cracking.
  2. Refrigerate for at least 2 hours for a stable, sliceable set.
  3. Before serving, top each cheesecake with a swirl of whipped cream, a strawberry slice, a few blueberries, and a pinch of red and blue sprinkles.

Notes

For the smoothest filling, make sure the cream cheese is fully softened before mixing; overbating after the eggs are added can lead to a slightly puffier texture. Store in the refrigerator, covered, for up to 4 days; freeze after chilling (without toppings) for up to 2 months, then thaw in the fridge and add whipped cream and fruit after thawing. For a lighter option, use reduced-fat cream cheese and swap for light sour cream if desired, keeping the same bake and chill times.