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Close up of mini cheesecake in wrappers topped with whipped cream and rainbow sprinkles
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5 from 4 votes

Funfetti Mini Cheesecakes

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!
Prep Time10 mins
Cook Time25 mins
Cooling30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12 cheesecakes
Calories: 146kcal


  • 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


  • 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.


Calories: 146kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 98mg | Potassium: 36mg | Fiber: 0g | Sugar: 14g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.4mg