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Red, White and Blue Mini Cheesecakes

Red, white and blue mini cheesecakes are easy individual cheesecake bites with a golden Oreo crust and a creamy, just-set center. Topped with fresh strawberry and blueberries and a whipped cream swirl with red and blue sprinkles, they’re a festive 4th of July dessert.
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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
  

Mini cheesecake crust and filling
  • 12 Oreo or Golden Oreo cookies Use 1 cookie per cup.
  • 16 oz cream cheese Softened.
  • 0.5 cup granulated sugar
  • 2 eggs Large.
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
  • Fresh strawberries, sliced, for topping Slice for topping.
  • Fresh blueberries for topping Add a few per cheesecake.
  • Whipped cream for topping For a swirl on top.
  • Red and blue sprinkles For a 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 the cream cheese and granulated sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Beat in the vanilla extract and sour cream until the batter is smooth.
  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, with a slight wobble that firms up as they cool.
Cool and chill
  1. Cool the cheesecakes in the pan for 30 minutes, until they look set and are no longer steaming.
  2. Refrigerate for at least 2 hours so the texture fully firms up to slice cleanly.
Top and serve
  1. Before serving, swirl whipped cream over each mini cheesecake.
  2. Top each with a strawberry slice and a few blueberries.
  3. Finish each one with a pinch of red and blue sprinkles for the red-white-blue look.

Notes

For the smoothest filling, make sure the cream cheese is truly softened before mixing. Store covered in the refrigerator up to 4 days; these freeze well (up to 2 months) without toppings—thaw overnight in the fridge and add whipped cream, strawberries, blueberries, and sprinkles before serving. For a lighter option, use reduced-fat cream cheese and swap the sugar-free vanilla whipped cream if desired.