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Red, White and Blue Mini Cheesecakes

Red white blue mini cheesecakes with a golden Oreo crust and a creamy no-fuss bake, chilled until sliceable. Each individual cheesecakes cup is topped with fresh strawberries and blueberries plus a whipped cream swirl for a 4th of July cheesecake look.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust and cheesecake base
  • 12 Oreo or Golden Oreo cookies Use 1 cookie per cup; place flat in the liner.
  • 16 oz cream cheese Soften to room temperature for a smooth batter.
  • 0.5 cup granulated sugar
  • 2 large eggs Add one at a time for proper blending.
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
  • 1 Fresh strawberries Slice and use for topping.
  • 1 Fresh blueberries Use for topping.
  • 1 Whipped cream Swirl on top before serving.
  • 1 Red and blue sprinkles Finish with a pinch over the whipped cream.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  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.
Mix cheesecake batter
  1. Beat the cream cheese and granulated sugar until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Beat in the vanilla extract and sour cream until combined.
Bake
  1. Divide the batter evenly among the 12 cups, filling each about 3/4 full.
  2. Bake for 18–20 minutes, until the centers are just barely set (they will firm up as they cool).
Chill
  1. Cool the cheesecakes in the pan for 30 minutes.
  2. Refrigerate for at least 2 hours to fully chill and set.
Top and serve
  1. Before serving, swirl whipped cream on each cheesecake.
  2. Top each with a strawberry slice, a few blueberries, and a pinch of red and blue sprinkles.

Notes

For the smoothest filling, ensure the cream cheese is fully softened before beating. Refrigerate in a covered container up to 4 days; they can be frozen up to 1 month, but add toppings like whipped cream, strawberries, blueberries, and sprinkles after thawing for best texture. For a lighter option, swap in reduced-fat cream cheese and use low-fat sour cream.