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Red, White and Blue Mini Cheesecakes

Red, white and blue mini cheesecakes with a golden Oreo crust and creamy no-bake style chilling. Individual cheesecakes bake until the centers are just barely set, then get a crown of fresh strawberry and blueberries with whipped cream swirls and red/blue sprinkles.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Oreo or Golden Oreo cookies
  • 12 Oreo or Golden Oreo cookies Use 1 cookie per lined cup.
Cream cheese filling
  • 16 oz cream cheese Soften before mixing for a smooth batter.
  • 0.5 cup granulated sugar
  • 2 eggs Large eggs, room temperature if possible.
  • 1 tsp vanilla extract
  • 0.25 cup sour cream Adds tang and a tender crumb.
Toppings
  • fresh strawberries, sliced Slice for topping; add right before serving.
  • fresh blueberries Add a few berries per cheesecake.
  • whipped cream Swirl on top before serving.
  • red and blue sprinkles Finish with a pinch of red/blue sprinkles.

Equipment

  • 1 sheet pan
  • 1 stand mixer

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 eggs one at a time, mixing well after each addition.
  5. Beat in the 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; the tops should look set while the middle still has a slight jiggle (it will firm as they cool).
Chill and top
  1. Cool the cheesecakes in the pan for 30 minutes.
  2. Refrigerate for at least 2 hours to fully chill and set.
  3. Before serving, add a swirl of whipped cream to each mini cheesecake.
  4. Top each cheesecake with a strawberry slice and a few blueberries, then finish with a pinch of red and blue sprinkles.

Notes

For the smoothest filling, soften the cream cheese fully before beating and mix just until combined after adding the eggs to avoid over-aerating. Refrigerate covered for up to 4 days; freeze yes—wrap tightly and freeze up to 1 month, then thaw overnight in the fridge and add toppings after thawing. For a lighter option, use reduced-fat cream cheese and light sour cream (texture will be slightly less rich but still creamy).