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 a regular 12-cup muffin tin (not a mini muffin tin) 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 32-36 bite-sized treats using a regular sized 12-cup 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
- Patriotic Ice Cream Cone Cupcake
- 4th of July Jello Shots
- Patriotic Vodka Lemonade Slushie
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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 Pin It Rate ItIngredients
- 32 oz cream cheese 4 (8oz) blocks, softened
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ⅓ cup red, white, and blue sprinkles for the batter
- 36 Golden oreos
- ⅓ cup red, white, and blue sprinkles for the tops
Garnish
- whipped cream
- red, white, and blue sprinkles
Things You’ll Need
Before You Begin
- Store leftover mini cheesecakes in an air-tight container kept in the refrigerator for up to 4 days.
- This recipe uses a regular 12-cup muffin tin, not a mini muffin pan.
Instructions
- Preheat oven to 350F.
- Beat cream cheese, vanilla, and sugar with a hand mixer until smooth.32 oz cream cheese, 1 teaspoon vanilla extract, 1 cup granulated white sugar
- On low speed, add eggs one at a time, mixing after each addition just until blended.4 large eggs
- Gently fold in 1/3 cup sprinkles.1/3 cup red, white, and blue sprinkles
- Place cupcake liners into the muffin tin slots and add 1 whole golden oreo to each liner.36 Golden oreos
- 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. You might not use all of the extra sprinkles.1/3 cup red, white, and blue sprinkles
- 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.whipped cream, red, white, and blue sprinkles
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on June 15, 2021.
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Kaitlin says
These were delicious and so easy to make!! My 3yo helped me :) . These were a huge hit at the 4th of July party today. The Oreo crust was perfect and really added a delicious vanilla flavor to the cheesecake. I’ll definitely make these again next 4th of July
BE says
Has anyone tried silicone pans vs liners?