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Red, White and Blue Mini Cheesecakes

Red white blue mini cheesecakes with a golden Oreo crust, creamy vanilla filling, and a chilled, no-bake-style assembly time. Baked in a muffin tin and topped with strawberry-blueberry crowns and whipped cream swirls for a patriotic dessert 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Oreo or Golden Oreo cookies
  • 12 Oreo or Golden Oreo cookies 1 cookie per cup, placed flat in the bottom.
Cream cheese filling
  • 16 oz cream cheese Soften before mixing.
  • 0.5 cup granulated sugar
  • 2 eggs Use large eggs, add one at a time.
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
Topping
  • 1 Fresh strawberries Sliced for topping.
  • 1 Fresh blueberries For topping.
  • 1 Whipped cream For topping swirl.
  • 1 Red and blue sprinkles Pinch per cheesecake.

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. This ensures the liners are ready before the batter goes in.
  2. Place one Oreo cookie flat in the bottom of each liner. Use 12 cookies so every cup has a crust layer.
Make the cheesecake batter
  1. Beat the cream cheese and granulated sugar until smooth. Mix just until the texture looks creamy and lump-free.
  2. Add the eggs one at a time and mix well after each. Stop and scrape the sides if needed so the batter stays smooth.
  3. Beat in the vanilla extract and sour cream. Mix until fully incorporated and glossy.
Bake and chill
  1. Divide the batter evenly among the 12 cups, filling each about 3/4 full. Keep portions consistent for even baking.
  2. Bake for 18–20 minutes at 325°F, until the centers are just barely set. Look for a slight jiggle in the middle rather than a firm surface.
  3. Cool the cheesecakes in the pan for 30 minutes. They should firm up slightly as they come down in temperature.
  4. Refrigerate for at least 2 hours before serving. Chill until cold so the tops slice cleanly and the flavor settles.
Top and serve
  1. Top each mini cheesecake with a swirl of whipped cream. Add the swirl right before serving for the best texture.
  2. Add a strawberry slice to each cheesecake. Place it near the center so the red stands out.
  3. Add a few blueberries on top of each cheesecake. Use enough to form a blue crown without covering the swirl completely.
  4. Finish with a pinch of red and blue sprinkles on each mini cheesecake. Keep them light so they don’t sink into the whipped cream.

Notes

For the smoothest filling, soften the cream cheese fully before mixing and mix the eggs in one at a time so the batter stays silky. Refrigerate mini cheesecakes in a covered container for up to 4 days; freeze only the baked, un-topped cheesecakes for up to 1 month and add whipped cream and fruit after thawing. For a lighter option, use reduced-fat cream cheese and keep the chilling time the same so they set properly.