Go Back

Red, White and Blue Mini Cheesecakes

Red, white and blue mini cheesecakes with a golden Oreo crust and a creamy, just-set filling baked in a muffin tin. Individual patriotic cheesecakes are chilled for clean slices and finished with fresh strawberry and blueberry plus a whipped cream swirl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Oreo or Golden Oreo crust
  • 12 Oreo or Golden Oreo cookies Use 1 cookie per cup; place flat in the bottom of each liner.
Cheesecake filling
  • 16 oz cream cheese Softened before mixing for a smooth batter.
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
Toppings
  • 1 Fresh strawberries, sliced, for topping Top each mini cheesecake with a strawberry slice.
  • 1 Fresh blueberries for topping Add a few blueberries to the whipped cream.
  • 1 Whipped cream for topping Use to swirl on top right before serving.
  • 1 Red and blue sprinkles Finish each cheesecake with a pinch of sprinkles.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and bake
  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.
  3. Beat the cream cheese and granulated sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Beat in the vanilla extract and sour cream until the batter is smooth.
  6. Divide the batter evenly among the 12 cups, filling each about 3/4 full.
  7. Bake for 18–20 minutes at 325°F, until the centers are just barely set (they will firm as they cool).
  8. Cool in the pan for 30 minutes.
Chill and finish
  1. Refrigerate for at least 2 hours to fully chill and set the cheesecakes.
  2. 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

Pro tip: pull the cheesecakes when the centers are just barely set so they don’t crack and stay creamy. Store covered in the refrigerator up to 4 days; for best texture, add whipped cream, fruit, and sprinkles right before serving. Freezing is not recommended because fresh fruit and whipped cream don’t hold up well; a dietary swap is to use reduced-fat cream cheese for a lighter version (texture may be slightly softer).