Funfetti Mini Cheesecakes

5 from 1 vote

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!

Prep Time20

Cook Time20

Chilling time2

Total Time2 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 352kcal

Author: Heather Perine

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
⅓ 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.

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