Mini Funfetti Cheesecakes

This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

These mini funfetti cheesecakes have a smooth creamy texture, graham cracker crust, and lots of fun sprinkles! Topped with whipped cream, this fun dessert recipe is perfect for a birthday party!

three mini funfetti cheesecakes stacked on top of each other without paper liners


 

Festive Funfetti Mini Cheesecakes

When it comes to making a dessert for a birthday part or any festive occasion, nothing is better than baking something with sprinkles in it, right? I mean sprinkles, just scream party!

And as much as I love baking a cheesecake for a dessert or a funfetti cake, mini cheesecakes are where it’s at for an easy special occasion dessert cuisine.

These funfetti mini cheesecakes start with an easy graham cracker crust that get pressed into the bottom of cupcake liners, and then topped with an easy vanilla cheesecake batter filled with colorful rainbow jimmies. And then after baking, before serving I top with homemade whipped cream.

Easy. Fun. Festive. And oh so delicious! Let’s get to baking.

mini funfetti cheesecake with bite taken out of it

Why You’ll Love This Mini Cheesecake Recipe

  • Easy to mix up! – Making a full sized cheesecake can take lots of time, but not when you make cheesecake in mini forms! No water bath needed.
  • Perfect party dessert – Everybody loves a mini desserts, and these mini funfetti cheesecakes will be loved by all.
  • Quick prep time – This mini cheesecake recipe takes only 20 minutes to prep, so they will be ready to bake in no time.
six mini funfetti cheesecakes on silver tray

Ingredients Needed

For the crust layer

  • Graham cracker crumbs – Use a food processor to pulse graham crackers into crumbs. Or place in a plastic bag and crush with a rolling pin.
  • Unsalted butter – I prefer unsalted butter vs salted butter, but salted butter can also work.
  • Granulated sugar – To sweeten the crust. Light brown sugar can also work.

 For the cheesecake layer

  • Cream cheese – Make sure to use softened cream cheese. To soften cream cheese quickly, read this post. I recommend block style cream cheese, and not tub cream cheese for best texture. Use full fat cream cheese for the best texture.
  • Granulated sugar
  • Heavy cream – To thicken the cheesecake batter. Sour cream can also be used.
  • All-purpose flour – To help thicken and set the cheesecake batter.
  • Vanilla extract – For flavor. I prefer pure vanilla extract, but imitation vanilla extract can also work.
  • Eggs – Use room temperature eggs, so they blend easily into the cheesecake mixture.
  • Rainbow sprinkles – I recommend the long, rod shaped rainbow sprinkles, not the small round sprinkles as they can bleed into the batter.

 For whipping cream

  • Heavy whipping cream
  • Confectioners sugar – Or powdered sugar. If you don’t have any powdered sugar, you can make your own powdered sugar at home!
  • Vanilla extract
  • Rainbow sprinkles, to decorate
mini funfetti cheesecake ingredients

How to Make Mini Funfetti Cheesecakes

Prep oven and pan.

Position a rack in center of oven. Preheat the oven to 350oF (177oC). Line a muffin pan with 12 cupcake liners and set it aside.

Prepare the crust.

In a medium bowl combine graham cracker crumbs, melted butter, and sugar.

graham crackers crumbs, sugar, and melted butter in bowl

Mix until it forms a sandy texture.

graham cracker crust mixture in a bowl

Fill cupcake liners.

Fill each muffin cavity with a tablespoon of prepared crumb mixture.

graham cracker crust mixture in bottom of muffin cups in a muffin pan

Press firmly with the help of a flat surface. You can use your fingers, or bottom of a shot glass also works. A tart tamper is my favorite tool by far to use!

baked graham cracker crusts in muffin pan

Bake crust.

Bake the crust layer for 5 minutes and then remove from the oven and allow the pan to cool for at least 30 minutes.

Prepare the cheesecake layer.

In a large mixing bowl with an electric mixer on medium-high speed beat the room temperature cream cheese on medium speed for 1 minute.

softened cream cheese in bowl

Gradually add the sugar, heavy cream, flour, and vanilla extract, and beat for 3-5 minutes. Scrape down bowl as needed.

cream cheese and sugar, vanilla, all purpose flour, and heavy cream in bowl

Add room temperature eggs.

Add the room temperature eggs one at a time and mix until the eggs are well incorporated.

egg added to cream cheese mixture

Add rainbow sprinkles.

Add the rainbow sprinkles.

rainbow sprinkles added to bowl of cheesecake filling

And fold them gently with a spatula or wooden spoon.

rainbow sprinkles folded into cheesecake filling with rubber spatula

Fill pans.

Gently fill the muffin pan with the prepared cheesecake batter a little above the 3/4th.

unbaked mini funfetti cheesecakes in muffin pan

Bake mini funfetti cheesecakes

Bake the cheesecake for 17-18 minutes until the center is almost set.

baked mini funfetti cheesecakes in cupcake pan

Allow the cheesecakes to cool completely to room temperature and then place them in the fridge for at least two hours or in the fridge overnight.

baked mini funfetti cheesecake on silver tray

Make the whipped cream topping

 Meanwhile prepare the whipped cream, in a medium bowl pour the heavy cream, and beat on a medium speed using a hand blender. Slowly add the confectioners’ sugar and vanilla extract. Beat until a stiff peak is formed.

whipped cream in bowl

Serving mini funfetti cheesecakes

Transfer the whipped cream into a piping bag with a star nozzle. Decorate the mini cheesecake with whipped cream and top with more sprinkles.

piping bag piping whipped cream on mini funfetti cheesecake

 Serve the Funfetti mini cheesecakes chilled.

mini funfetti cheesecake topped with whipped cream and colorful sprinkles

Recipe Variations

  • Swap graham crackers – Instead of graham crackers, you can swap and use Golden Oreos, regular Oreo cookies and make an Oreo cookie crust, or use Nilla wafers, digestive biscuits.
  • Add almond extract – Add 1/2 teaspoon almond extract with the vanilla extract for more flavor.
  • Swap sprinkles – You can use mini chocolate chips instead of sprinkles. Or add in a 1/2 cup chocolate chips for chocolate flavor!

My Best Cheesecake Tips

  • Use room temperature ingredients. You want the cream cheese, eggs, and heavy whipping cream to be at room temperature so they all blend smoothly. If your heavy whipping cream or eggs are cold, it will cause the cream to clump and your cheesecake batter won’t be as smooth.
  • Avoid overmixing the batter. Mixing the batter too much can cause the cheesecake batter to have too much air and for the mini funfetti cheesecakes to sink after baking.
  • Use quality sprinkles. Do not use the low-quality sprinkles, that might dye your cheesecake batter. Go for good-quality ones and gently fold them with a spatula.
mini funfetti cheesecake

Common Questions

How to Tell When Mini Cheesecakes are Done Baking?

You want the mini cheesecakes to be set on the edges, and can have a slight jiggle in the middle.

Can I Make Cheesecake Bars Instead?

Yes you can spread the graham cracker crust in to a 8×8 pan and bake the crust for 8-10 minutes. Then spread the batter on top and bake in a 325oF oven for 30 to 40 minutes.

What Type of Sprinkles Are Best?

I recommend using rainbow sprinkles or rainbow jimmies that are long rectangular shape, because they will hold their shape when baking. I don’t recommend confetti sprinkles that are small, round in shape as they can tend to bleed into the cheesecake batter.

Why Did my Mini Cheesecakes Sink?

Expect your mini cheesecakes to sink slightly in the middle. If your mini funfetti cheesecakes sink alot in the middle, they most likely needed to bake longer.

How do I store Mini Cheesecakes?

Mini cheesecakes should be stored in the refrigerator for up to 4 days in an airtight container. Or you can freeze mini cheesecakes for up to 2 months. Thaw overnight in the refrigerator before serving.

Do mini cheesecakes need to be refrigerated?

Yes the mini funfetti cheesecakes need to be refrigerated. Keep cooled cheesecakes in an airtight container.

three mini funfetti cheesecakes in paper liners stacked

More Cheesecake Recipes

Funfetti Mini Cheesecakes

A fun way to celebrate any special occasion is with these utterly delicious creamy mini cheesecakes. These perfectly portioned cheesecakes are bursting with rainbow sprinkles and are fun to eat!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 servings
Calories: 352kcal

Ingredients

For the crust layer

  • 1 cup (100 g) graham cracker crumbs 6-7 crackers
  • ¼ cup (1/2 stick, 57 g) unsalted butter melted
  • 1 tablespoon granulated sugar

For the cheesecake layer

  • 16 oz (2 blocks) full-fat cream cheese at room temperature
  • ½ cup (100 g) granulated sugar
  • 3 tablespoons heavy cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • cup rainbow sprinkles

For whipping cream

  • 1 cup (240 ml) heavy whipping cream
  • 2 tablespoons confectioners sugar
  • ½ teaspoon vanilla extract
  • Rainbow sprinkles to decorate

Instructions

  • Prep oven and pan. Position a rack in center of oven. Preheat the oven to 350oF (177oC). Line a muffin pan with 12 cupcake liners and set it aside.
  • Prepare the crust. In a medium bowl combine graham cracker crumbs, melted butter, and sugar. Mix until it forms a sandy texture.
  • Fill cupcake liners. Fill each muffin cavity with a tablespoon of prepared crumb mixture. Press firmly with the help of a flat surface.
  • Bake crust. Bake the crust layer for 5 minutes and then remove from the oven andallow the pan to cool for at least 30 minutes.
  • Prepare the cheesecake layer. In a large mixing bowl with an electric mixer on medium-high speed beat the cream cheese on medium speed for 1 minute. Gradually add the sugar, heavy cream, flour, and vanilla extract, and beat for 3-5 minutes. Scrape down bowl as needed.
  • Add eggs. Add the eggs one at a time and mix until the eggs are well incorporated.
  • Add sprinkles. Add the rainbow sprinkles and fold them gently with a spatula or wooden spoon.
  • Fill pan. Gently fill the muffin pan with the prepared cheesecake batter a little above the 3/4th.
  • Bake cheesecakes. Bake the cheesecake for 17-18 minutes until the center is almost set. Allow the cheesecakes to cool down to room temperature and then place them in the fridge for at least two hours or overnight.
  • Make whipped topping. Meanwhile prepare the whipped cream, in a medium bowl pour the heavy cream, and beat on a medium speed using a hand blender. Slowly add the confectioners' sugar and vanilla extract. Beat until a stiff peak is formed.
  • Pipe whipped cream. Transfer the whipped cream into a piping bag with a star nozzle. Decorate the mini cheesecake with whipped cream and top with sprinkles.
  • Serve the Funfetti mini cheesecakes chilled.

Notes

  • Storage: Store in the fridge for up to 4 days or freeze for up to 2 months in an airtight container. Thaw overnight in the fridge before serving. 
  • Avoid overmixing the cheesecake batter.
  • Do not use the low-quality sprinkles, that might dye your cheesecake batter. Go for good-quality ones and gently fold them with a spatula. I prefer rainbow sprinkles (long rod shaped) and not the confetti sprinkles that can bleed into the batter.

Nutrition

Calories: 352kcal | Carbohydrates: 23g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 184mg | Potassium: 99mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 1018IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

More You'll Love!