Patriotic Mini Cheesecakes


  • 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
  • Muffin pan


  1. Preheat oven to 350F.
  2. Beat cream cheese, vanilla, and sugar with a hand mixer until smooth.
  3. On low speed, add eggs one at a time, mixing after each addition just until blended.
  4. Gently fold in 1/3 cup sprinkles.
  5. Place mini cupcake liners into the mini muffin tin slots and add 1 whole golden oreo to each liner.
  6. Pour in your batter, filling to about 3/4 of the way up into each.
  7. Add additional sprinkles to the top of each mini cheesecake.
  8. Bake 15-20 minutes or until the centers are almost set.
  9. Cool completely. Place in the refrigerator to chill for 2 hours.
  10. 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.
  • This recipe uses a regular 12-cup muffin tin, not a mini muffin pan.


Serving: 1mini cheesecake | Calories: 300cal | Carbohydrates: 25g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 218mg | Potassium: 95mg | Fiber: 1g | Sugar: 20g | Vitamin A: 730IU | Calcium: 58mg | Iron: 1mg

Add Comment