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Patriotic Mini Cheesecakes
Patriotic mini cheesecakes are easy to make using cream cheese, golden Oreos, and sprinkles followed by a topping of whipped cream.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Chill Time
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
36
mini cheesecakes
Calories:
181
cal
Author:
Amanda Formaro
Equipment
cupcake liners
Muffin pan
Ingredients
32
oz
cream cheese
4 8oz blocks, softened
1
cup
granulated white sugar
4
eggs
large
1
tsp
vanilla extract
36
Golden oreos
1/3
cup
red, white, and blue jimmies sprinkles
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 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 festive sprinkles.
Notes
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.
Nutrition
Serving:
1
mini cheesecake
|
Calories:
181
cal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.002
g
|
Cholesterol:
44
mg
|
Sodium:
133
mg
|
Potassium:
51
mg
|
Fiber:
0.2
g
|
Sugar:
13
g
|
Vitamin A:
365
IU
|
Calcium:
30
mg
|
Iron:
0.4
mg