Ingredients
Equipment
Method
Prep and crust
- Preheat oven to 325°F and line a 12-cup muffin tin with cupcake liners.
- Place one Oreo cookie flat in the bottom of each liner, creating a crust layer.
Make the filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each until fully incorporated.
- Beat in vanilla and sour cream until the batter looks silky and uniform.
Bake and chill
- Divide batter evenly among the 12 cups, filling about 3/4 full and keeping tops level.
- Bake at 325°F for 18–20 minutes until centers are just barely set with a slight wobble.
- Cool in the pan for 30 minutes, watching the cheesecakes firm up at the edges.
- Refrigerate for at least 2 hours to fully chill and set.
Top and serve
- Before serving, add a swirl of whipped cream to the top of each mini cheesecake.
- Top each with a strawberry slice and a few blueberries so the red and blue show clearly.
- Finish each with a pinch of red and blue sprinkles for a patriotic look.
Notes
For the cleanest slices and best set, chill fully for at least 2 hours before topping. Store covered in the refrigerator up to 3 days; for best texture, add whipped cream, strawberries, blueberries, and sprinkles right before serving. Freezing isn’t recommended for the finished, topped cheesecakes, but you can freeze baked, cooled minis (no toppings) for up to 2 months and thaw in the fridge overnight. For a lighter option, use reduced-fat cream cheese and reduced-sugar whipped topping if you want a softer, slightly less rich filling.