Smooth, easy and creamy these Funfetti Mini Cheesecakes are a tasty, colorful treat that whips up fast and devoured even faster. Minimal ingredients make this recipe a hit!
Cheesecake is a HUGE thing in our house, well not just our house, among our neighbors as well. They like to call me the cheesecake lady because I always whip up the best (in their opinion) cheesecake.
Since all our friends are fans of my New York Cheesecake, Creme Brûlée Cheesecake and my Coconut Cream Cheesecake, I decided to scale down the recipe and make them in to 12 mini cheesecakes, full of colorful sprinkles that are fun for the kids.
My kids are big into helping me bake. They love cheesecake just as much as I do but they’re kids and whenever they request a dessert it always has to add some color to it, so why not funfetti?
I mean who doesn’t love funfetti anyhow? We sure do in this house, some other funfetti desserts that we adore include Funfetti Truffle Bars, Funfetti Ice Cream Cake and these Frosted Funfetti Blondies!
This mini cheesecake recipe is super quick to whip up, and unlike a traditional cheesecake recipe that takes 8+ hours to make this is accomplished in about 1 hour from start to finish.
I mean if I can have a cheesecake done in that time, I’m sold. Plus they are mini cheesecakes, which means I get a personal cheesecake just to myself, or many, I mean who is counting anyways.
INGREDIENTS NEEDED:
- Graham cracker crumbs
- Sugar
- Butter
- Cream cheese
- Sour cream
- Eggs
- Vanilla
- Rainbow sprinkles
Those are such easy ingredients! How can you not want to make these funfetti mini cheesecakes? They are tasty, fun and just simple.
Some common questions I get regarding this recipe include:
HOW LONG DO MINI CHEESECAKES LAST?
So this really depends on how you store them. If you store them in the refrigerator in an airtight container, they should last you about 5-7 days, but really they will probably be gone by then.
If you decide to freeze your mini cheesecakes they should last, wrapped individually in plastic wrap and stored in an airtight container about 6-8 months with no issues.
This is the beauty of cheesecakes is that they do last a while if stored properly so you can just keep on munching along whenever the craving hits.
WHY DID MY CHEESECAKE FALL?
So the one can be answered plain and simple, overtaxing adds air into the batter which makes the cheesecake rise during baking, but fall once it is cooled.
It is normal for cheesecake to fall some during the cooling process but you shouldn’t notice any real big dips in the center on a perfectly cooked cheesecake.
Also, the cracks that appear at the top of the cheesecake mean that it is getting too dry. You can fix that by adding a pan of water underneath the cheesecake while baking, but with these you don’t usually have that issue since they don’t cook as long as a normal cheesecake would.
They are one of those desserts that are super fun to bring to parties. Easy Mini Cheesecakes are a big hit. We have made these for bigger crowds and they always have been a bit hit, one of the first desserts to go.
I contribute that to people liking their “own” personalized dessert, these are the right portion as well and you don’t have to feel guilty about making them.
HOW TO MAKE MINI CHEESECAKES:
- Preheat oven to 325.
- Line a 12 count standard cupcake pan with cupcake liners, set aside.
- In bowl mix together graham cracker crumbs, sugar and melted butter.
- Spoon 2 Tbs of crumbs into each of your cupcake wells and press down.
- Bake in oven for about 5 minutes, then remove and cool completely.
- In stand mixer or with hand mixer, beat your cream cheese until smooth.
- Add in your sugar, eggs, sour cream and vanilla and beat until combined.
- Fold in your sprinkles until combined.
- Once crusts are cool spoon your cheesecake filling evenly into each cupcake liner and bake for about 20 minutes until just set, they will be slightly jiggly.
- Remove and cool completely on counter before transferring to refrigerator to chill for about 30 minutes.
- To serve pipe on some whipped cream and sprinkle with more sprinkles if desired.
This is such a fun and easy recipe, there is no reason you shouldn’t whip it up. It is fun for the kids to help, and they have even more fun eating them.
Delicious, tasty and one of your favorite desserts in handheld form, how could it get any better? I really couldn’t answer that question.
TIPS AND TRICKS:
- Beating your cream cheese before adding any ingredients, it really helps prevent any lumps in your cheesecakes.
- Add in your sprinkles just before scooping on top of crusts, if sprinkles sit in batter too long they will start to melt and bleed, so do this to avoid that.
- You can substitute vanilla extract for almond, we love almond extract and it tastes really good in cheesecake recipes.
- Baking your crust slightly before adding your filling helps the crust stay together better when removed from the liners.
- Do not over bake. You still want the cheesecakes to have a slight jiggle in the middle since it will still cook slightly once removed from the oven.
- We found that using 1/4 cup measuring cup fits perfectly into the cupcake liners helping to press down and make the perfect crust.
If you are debating on what to make those kiddos once school is out, these Funfetti Mini Cheesecakes are a seriously fun option that will really go over well with everyone!
Funfetti Mini Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 4 Tbs butter melted
- 2 Tbs sugar
- 2 8 oz pkgs cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup rainbow sprinkles plus more for sprinkling
- Whipped topping optional
Instructions
- Preheat oven to 325.
- Line a 12 count standard cupcake pan with cupcake liners, set aside.
- In bowl mix together graham cracker crumbs, sugar and melted butter.
- Spoon 2 Tbs of crumbs into each of your cupcake wells and press down.
- Bake in oven for about 5 minutes, then remove and cool completely.
- In stand mixer or with hand mixer, beat your cream cheese until smooth.
- Add in your sugar, eggs, sour cream and vanilla and beat until combined.
- Fold in your sprinkles until mixed.
- Once crusts are cool spoon your cheesecake filling evenly into each cupcake liner and bake for about 20 minutes until just set, they will be slightly jiggly.
- Remove and cool completely on counter before transferring to refrigerator to chill for about 30 minutes.
- To serve pipe some whipped topping over mini cheesecakes and sprinkle with more sprinkles if desired.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Chelsea
These mini cheesecakes are AMAZING!!! I’m obsessed! Thanks for sharing!
April
These are so festive!
Erin
Mini desserts are the best! And these cheesecakes are absolutely perfect!
Trang
OMG. Funfetti is my favorite! Thanks for sharing!