Ingredients
Equipment
Method
Prep and bake
- Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.
- Place one Oreo or Golden Oreo cookie flat in the bottom of each liner.
- Beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Beat in the vanilla extract and sour cream until the batter is smooth.
- Divide the batter evenly among the 12 cups, filling each about 3/4 full.
- Bake at 325°F for 18–20 minutes, until the centers are just barely set (they will firm up as they cool).
Chill and finish
- Cool the cheesecakes in the pan for 30 minutes.
- Refrigerate for at least 2 hours to fully chill and set.
- Just before serving, top each mini cheesecake with a swirl of whipped cream.
- Add a strawberry slice and a few blueberries to each cheesecake, then finish with a pinch of red and blue sprinkles.
Notes
For the smoothest filling, beat the cream cheese and sugar until no lumps remain before adding eggs. Chill time is key—after baking, rest in the fridge for at least 2 hours for clean slices and a creamy set. Refrigerate leftovers in an airtight container for up to 4 days; freeze un-topped cheesecakes for up to 1 month and thaw in the fridge overnight, then add whipped cream and fruit before serving. If you prefer a lighter cheesecake, use reduced-fat cream cheese (results will be slightly softer but still set well).