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Red, White and Blue Mini Cheesecakes

Red white blue mini cheesecakes with a golden Oreo crust and creamy filling, baked in a muffin tin and chilled until firm. Topped with whipped cream swirls, strawberry slices, blueberries, and red-and-blue sprinkles for a patriotic 4th of July cheesecake look.
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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: 330
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 large eggs
  • 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 crust
  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 the filling
  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 fully 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 and will firm up as they cool.
  3. Cool the cheesecakes in the pan for 30 minutes.
Chill
  1. Refrigerate for at least 2 hours until fully chilled and set.
Top and serve
  1. Before serving, swirl whipped cream over the top of each mini cheesecake.
  2. Top each with a strawberry slice and a few blueberries.
  3. Finish each with a pinch of red and blue sprinkles.

Notes

For the smoothest, crack-free filling, make sure the cream cheese is fully softened before beating and avoid overmixing after the eggs go in. Store covered in the refrigerator up to 4 days; freezing is not recommended because the fresh strawberry and whipped cream topping won’t hold texture well—make it dairy-light by using reduced-fat cream cheese if desired.