Ingredients
Equipment
Method
Prep the crust and batter
- Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners, keeping the tin ready for filling.
- Place one Oreo cookie flat in the bottom of each liner so the crust forms a solid base.
- Beat the cream cheese and granulated sugar until smooth, scraping the sides as needed for a creamy texture.
- Add the eggs one at a time, mixing well after each to fully incorporate before moving on.
- Beat in the vanilla extract and sour cream until the batter looks uniform and glossy.
Bake and chill
- Divide the batter evenly among the 12 cups, filling about 3/4 full so the cheesecakes rise with room to set.
- Bake at 325°F for 18–20 minutes, until the centers are just barely set with a soft jiggle; they will firm as they cool.
- Cool in the pan for 30 minutes to help them finish setting before chilling.
- Refrigerate for at least 2 hours so the mini cheesecakes are fully chilled and sliceable.
Top and serve
- Before serving, top each cheesecake with a swirl of whipped cream for a smooth, decorative finish.
- Add a strawberry slice to each mini cheesecake so the topping looks red and fresh at the center.
- Top with a few blueberries, forming a blue layer over the cream and creating the red-white-blue look.
- Finish each cheesecake with a pinch of red and blue sprinkles for a colorful crown.
Notes
For the smoothest filling, keep the cream cheese softened but not warm and mix just until smooth after adding eggs. Store mini cheesecakes covered in the refrigerator for up to 4 days; freeze for up to 1 month (freeze without the fresh fruit topping, then add strawberries and blueberries after thawing). For an easier swap, use low-fat cream cheese if you want slightly lower fat while keeping the classic cheesecake texture.