Go Back

Red, White and Blue Mini Cheesecakes

Red, white and blue mini cheesecakes are made in a muffin tin with golden Oreo crusts and a creamy vanilla filling. Finish each individual cheesecake with fresh strawberry and blueberries plus a whipped cream swirl and red-and-blue sprinkles for a 4th of July cheesecake look.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill 2 hours
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 12 Oreo or Golden Oreo cookies 1 per cup
Cheesecake filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
Toppings
  • 1 Fresh strawberries sliced, for topping
  • 1 Fresh blueberries for topping
  • 1 Whipped cream for topping
  • 1 Red and blue 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 then the sour cream until smooth.
  6. Divide batter evenly among the 12 cups, filling each about 3/4 full.
  7. Bake for 18–20 minutes, until the centers are just barely set (they will firm up as they cool).
  8. Cool in the pan for 30 minutes.
Chill and top
  1. Refrigerate for at least 2 hours to chill and set the mini cheesecakes.
  2. Before serving, top each mini cheesecake with a swirl of whipped cream, a strawberry slice, a few blueberries, and a pinch of red and blue sprinkles.

Notes

For clean edges, cool the cheesecakes in the muffin tin for the full 30 minutes before chilling—this prevents cracking and keeps the centers creamy. Refrigerate in an airtight container for up to 4 days; freeze only the un-topped cheesecakes for up to 2 months. For a lighter option, use reduced-fat cream cheese and swap sour cream for low-fat sour cream.