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Red, White and Blue Mini Cheesecakes

Red white blue mini cheesecakes with a golden Oreo crust and creamy vanilla filling, baked in a muffin tin and chilled until set. Topped with fresh strawberry and blueberries and a whipped cream swirl for a classic 4th of July cheesecake look.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 12 Oreo or Golden Oreo cookies 1 cookie per cup
Cheesecake filling
  • 16 oz cream cheese Softened to room temperature for a smooth batter
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
Toppings
  • 0.5 Fresh strawberries Sliced, for topping
  • 1 Fresh blueberries For topping
  • 1 Whipped cream For topping
  • 0.5 Red and blue sprinkles Pinch on top

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 cream cheese and sugar until smooth.
  4. Add eggs one at a time, mixing well after each addition.
  5. Beat in vanilla extract and sour cream until fully combined.
  6. Divide the 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 and still look slightly soft.
Chill
  1. Cool the cheesecakes in the pan for 30 minutes.
  2. Refrigerate for at least 2 hours, until thoroughly chilled and firm.
Top and serve
  1. Before serving, swirl whipped cream on top of each mini cheesecake.
  2. Add a strawberry slice and a few blueberries to each cheesecake.
  3. Finish with a pinch of red and blue sprinkles on top.

Notes

For the smoothest filling, use fully softened cream cheese and mix only until combined after adding the eggs. Store in the refrigerator up to 4 days in the muffin liners, covered. Freeze after chilling (no whipped cream topping) up to 1 month; thaw overnight in the fridge, then top fresh before serving. For a lighter option, use reduced-fat cream cheese and plain nonfat Greek yogurt in place of the sour cream.