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Red, White and Blue Mini Cheesecakes

Red, white and blue mini cheesecakes with a golden Oreo crust and a creamy center baked just until set. Topped with a whipped cream swirl and fresh strawberry-blueberry patriotic fruit for individual muffin tin cheesecake bites.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 12 cookie Oreo or Golden Oreo cookies 1 cookie per cup, placed flat in the liner
Creamy filling
  • 16 oz cream cheese Softened for smooth batter
  • 0.5 cup granulated sugar
  • 2 eggs Large eggs, added one at a time
  • 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 a swirl on top
  • 1 Red and blue sprinkles Pinch over the whipped cream and fruit

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners (visual cue: liners fully seated in each cup).
  2. Place one Oreo cookie flat in the bottom of each liner (visual cue: each cup has a single cookie layer).
  3. Beat cream cheese and granulated sugar until smooth (visual cue: no visible lumps).
  4. Add the eggs one at a time, mixing well after each addition (visual cue: batter looks uniform and glossy).
  5. Beat in vanilla extract and sour cream until combined (visual cue: batter is thick but smooth).
  6. Divide batter evenly among the 12 cups, filling about 3/4 full (visual cue: batter level is consistent across cups).
  7. Bake for 18–20 minutes until the centers are just barely set (visual cue: edges look set while centers still jiggle slightly).
Cool and chill
  1. Cool the cheesecakes in the pan for 30 minutes (visual cue: they look slightly puffed and then settle).
  2. Refrigerate for at least 2 hours to fully chill and firm (visual cue: tops feel cold and set when lightly touched through the liner).
Assemble
  1. Just before serving, top each mini cheesecake with a swirl of whipped cream (visual cue: a distinct rosette swirl on each surface).
  2. Add a strawberry slice and a few blueberries to each cheesecake (visual cue: fruit sits centered like a crown).
  3. Finish each one with a pinch of red and blue sprinkles (visual cue: bright red and blue flecks across the top).

Notes

For clean, even slices of strawberry on top, pat berries dry so moisture doesn’t bleed into the whipped cream. Store mini cheesecakes in the refrigerator in an airtight container up to 4 days; freeze unfrosted cheesecakes only (wrap tightly) for up to 1 month. For a lighter option, use low-fat cream cheese and reduced-fat whipped topping; bake time stays the same.