Ingredients
Equipment
Method
Prep and bake
- 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, pressing lightly so it sits evenly.
- Beat cream cheese and granulated sugar until smooth, then scrape the bowl as needed for a lump-free batter.
- Add eggs one at a time, mixing well after each just until incorporated.
- Beat in vanilla extract and sour cream until the batter looks glossy and fully combined.
- Divide batter evenly among the 12 cups, filling about 3/4 full to leave room for set-up.
- Bake at 325°F for 18–20 minutes, until centers are just barely set; they will firm up as they cool.
Chill and finish
- Cool the cheesecakes in the pan for 30 minutes at room temperature.
- Refrigerate for at least 2 hours (covered) to fully chill and set.
- Before serving, top each mini cheesecake with a swirl of whipped cream for a layered finish.
- Add a strawberry slice and a few blueberries on top of each cheesecake.
- Finish with a pinch of red and blue sprinkles so the colors show clearly.
Notes
For the smoothest filling, make sure the cream cheese is fully softened before mixing and stop mixing once the eggs are incorporated to avoid adding extra air. Store mini cheesecakes covered in the refrigerator for up to 4 days; freeze unfrosted for up to 1 month, then thaw overnight in the fridge and add toppings before serving. For a lower-sugar option, replace the granulated sugar with a 1:1 baking-style sugar substitute.