Patriotic mini cheesecakes are perfect for your red, white, and blue celebrations. These cheesecakes are dotted with festive sprinkles and made with just 6 ingredients!
Why this recipe works
When it comes to Fourth of July party foods, these patriotic mini cheesecakes are a fun choice. They’re easy to make using cream cheese, golden Oreos, and sprinkles followed by a topping of whipped cream.
Mini cheesecakes are always a welcome addition to any dessert table. What’s fun is that you can swap out the color of sprinkles you use to accommodate any holiday color scheme! Try red and green for Christmas, black and orange for Halloween, or pastel sprinkles for Easter.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
CRUST – The crust can’t get any more simple with these mini cheesecakes. We’re using whole golden Oreos for the base. It’s quicker than throwing them in a food processor, however, if you’d like to do that instead, by all means! You can alternatively use vanilla wafers, chocolate Oreos, or crushed graham crackers to make the crust.
FILLING – Like most cheesecakes, the filling is made with cream cheese. The most important step when it comes to working with cream cheese is to make sure its softened, which means it brought to room temperature. To do so, cube your cream cheese and separate on a plate for around 20 minutes. Using cold cream cheese will result in lumpy batter.
How to Make Patriotic Mini Cheesecakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F.
- Beat cream cheese, vanilla, and sugar with a hand mixer until smooth and creamy.
- Set to low speed, add eggs one at a time, mixing after each addition just until blended.
- Gently fold in 1/3 cup sprinkles.
- Place cupcake liners into the muffin tin slots and add 1 whole golden oreo to each liner.
- Pour in your batter, filling to about 3/4 of the way up into each.
- Add additional sprinkles to the top of each mini cheesecake.
- Bake 15-20 minutes or until the centers are almost set.
- Cool completely. Place in the refrigerator to chill for 2 hours.
- Serve topped with whipped cream and additional patriotic sprinkles.
Frequently Asked Questions
Absolutely! You can make these a day in advance so there’s less stuff on the to-do list the day of. Keep the cheesecakes in an air-tight container in the refrigerator. Reserve any additional toppings such as whipped cream until right before you’re ready to serve.
These mini cheesecakes will keep well in the refrigerator for up to 4 days stored in an air tight container.
We love topping with a dollop of whipped cream to keep it nice and simple. You can also add some crushed Oreos, additional sprinkles, a white chocolate drizzle, or strawberries & blueberries for a festive look.
This recipe makes 16-18 bite-sized treats in a mini muffin pan. Bring these easy patriotic mini cheesecakes along to your Fourth of July potluck, your friends and family will be thanking you!
More Patriotic Recipes
- Patriotic Punch
- Taco Salad Flag
- American Flag Cupcakes
- Patriotic Charcuterie Board
- Red White and Blue Poke Cake
- Patriotic Candy Bark
- Mini Shortcake Cups
- No Bake Berry Cheesecake Trifles
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Patriotic Mini Cheesecakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 32 oz cream cheese 4 8oz blocks, softened
- 1 cup granulated white sugar
- 4 eggs large
- 1 tsp vanilla extract
- 18 Golden oreos
- 1/3 cup red, white, and blue jimmies sprinkles
Things You’ll Need
- cupcake liners
Instructions
- Preheat oven to 350F.
- Beat cream cheese, vanilla, and sugar with a hand mixer until smooth.
- On low speed, add eggs one at a time, mixing after each addition just until blended.
- Gently fold in 1/3 cup sprinkles.
- Place mini cupcake liners into the mini muffin tin slots and add 1 whole golden oreo to each liner.
- Pour in your batter, filling to about 3/4 of the way up into each.
- Add additional sprinkles to the top of each mini cheesecake.
- Bake 15-20 minutes or until the centers are almost set.
- Cool completely. Place in the refrigerator to chill for 2 hours.
- Serve topped with whipped cream and additional festive sprinkles.
Expert Tips & FAQs
- Store leftover mini cheesecakes in an air-tight container kept in the refrigerator for up to 4 days.
Nutrition
Amanda Formaro
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Holly B says
If I’m mistaken these are not mini cupcakes
They are regular cupcakes but mini cheese cakes. At first reading the recipe I thought they were in a mini muffin tin with your terminology. But the size of the cookie in the picture I could tell that wasn’t possible they look delicious I will try thank you