If you’re looking for a treat that captures the joy of celebration in every bite, these Funfetti Mini Cheesecakes are your answer! Bursting with color and flavor, they are the perfect dessert for birthdays, holidays, or just because you want something sweet. These mini cheesecakes are not only adorable but also incredibly easy to whip up, making them a go-to recipe for any occasion. With a buttery vanilla wafer crust and a creamy filling speckled with rainbow jimmies, these cheesecakes are sure to delight both kids and adults alike.
Why I Love This Recipe
I absolutely adore this Funfetti Mini Cheesecakes recipe for several reasons. First, it’s a crowd-pleaser! Who can resist the vibrant colors and delicious flavors? Second, the mini size makes them perfect for portion control—though you might find it hard to stop at just one! Lastly, they are uncomplicated to make, even for novice bakers. With simple ingredients and straightforward steps, you can create a stunning dessert that looks like it came straight from a bakery.
What You’ll Need
- 1 cup (107g) vanilla wafer cookie crumbs – About 29 cookies, crushed into fine crumbs.
- 1 Tbsp (13g) granulated sugar – Adds sweetness to the crust.
- 3 Tbsp (42g) unsalted butter, melted – Binds the crumbs together.
- 3/4 cup (150g) granulated sugar – Sweetens the cheesecake filling.
- 1 1/2 Tbsp (13g) all-purpose flour – Helps stabilize the filling.
- 16 oz (453g) cream cheese, well softened – The creamy base of the cheesecake.
- 2 large eggs – Provides structure and richness.
- 1/4 cup (59g) sour cream – Adds tang and creaminess.
- 3 Tbsp (45ml) heavy cream – Enhances the cheesecake’s texture.
- 1 1/2 tsp vanilla extract – For that classic vanilla flavor.
- 1/2 tsp almond extract – Adds a lovely depth of flavor.
- 1/4 cup + 2 tsp (55g) rainbow jimmies sprinkles, roughly chopped, divided – For a festive touch.
- Sweetened whipped cream – For serving and extra indulgence.
Gear Checklist
- Mini muffin tin – Essential for baking these mini cheesecakes.
- Mixing bowls – You’ll need a few for mixing the crust and filling.
- Electric mixer – For a smooth and creamy cheesecake batter.
- Rubber spatula – Perfect for scraping down the sides of your mixing bowl.
- Measuring cups and spoons – Accurate measurements are key!
Funfetti Mini Cheesecakes, Made Easy
Step 1: Prepare the Crust
In a mixing bowl, combine the vanilla wafer cookie crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Step 2: Press Into Muffin Tin
Line a mini muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner, ensuring it’s tightly packed. This will create a sturdy base for your cheesecake.
Step 3: Make the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and flour, mixing until well combined.
Step 4: Add Eggs and Cream
Add the eggs, one at a time, mixing well after each addition. Then add the sour cream, heavy cream, vanilla extract, and almond extract. Mix until the batter is smooth and creamy.
Step 5: Fold in the Sprinkles
Gently fold in 1/4 cup of the rainbow jimmies sprinkles into the cheesecake batter, being careful not to overmix.
Step 6: Fill the Muffin Tin
Spoon the cheesecake batter over the prepared crusts in the muffin tin, filling each cup nearly to the top.
Step 7: Bake
Preheat your oven to 325°F (162°C). Bake the mini cheesecakes for about 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
Step 8: Cool and Chill
Allow the cheesecakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, refrigerate them for at least 2 hours, or preferably overnight, to set.
Step 9: Serve
When ready to serve, top each mini cheesecake with a dollop of sweetened whipped cream and a sprinkle of additional rainbow jimmies. Enjoy your delightful Funfetti Mini Cheesecakes!
How to Make It Lighter
- Substitute light cream cheese for regular cream cheese.
- Use Greek yogurt instead of sour cream for added protein.
- Reduce the amount of sugar by using a sugar substitute like stevia.
- Omit the heavy cream or use a light cream alternative.
Chef’s Notes
- For the best texture, make sure your cream cheese is at room temperature before mixing.
- Feel free to use different types of sprinkles to match the occasion!
- These cheesecakes can be made a day in advance, making them perfect for parties.
- Don’t overbake! They should be slightly jiggly in the center when you take them out.
Keep It Fresh: Storage Guide
These Funfetti Mini Cheesecakes can be stored in the refrigerator for up to 5 days. To keep them fresh, cover them tightly with plastic wrap or store them in an airtight container. You can also freeze them for up to 2 months. Just be sure to thaw them in the refrigerator before serving.
Top Questions & Answers
Can I make these mini cheesecakes in advance?
Absolutely! They can be made a day ahead of time and stored in the refrigerator. This actually enhances their flavor as they chill and set.
Can I use a different type of cookie for the crust?
Yes! You can substitute the vanilla wafers with graham crackers, Oreos, or any other cookie of your choice for a unique flavor twist.
What can I use instead of sprinkles?
If you prefer, you can leave out the sprinkles entirely or use chocolate chips, crushed candies, or chopped nuts for a different texture and flavor.
How do I know when the cheesecakes are done baking?
The edges should be set while the center remains slightly jiggy. They will firm up as they cool, so don’t worry if they look a little underbaked when you take them out.
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The Last Word
These Funfetti Mini Cheesecakes are more than just a dessert; they are a celebration in every bite. Whether you are hosting a party or simply indulging yourself, these cheesecakes will bring a smile to your face and joy to your taste buds. With their creamy texture, delightful flavor, and festive appearance, they are sure to become a beloved recipe in your baking repertoire. So gather your ingredients and get ready to create a dazzling dessert that everyone will adore!
Funfetti Mini Cheesecakes
Ingredients
For the Crust:
- 1 cup vanilla wafer cookie crumbs about 29 cookies, crushed into fine crumbs
- 1 Tbsp granulated sugar adds sweetness to the crust
- 3 Tbsp unsalted butter melted
For the Filling:
- 3/4 cup granulated sugar sweetens the cheesecake filling
- 1 1/2 Tbsp all-purpose flour helps stabilize the filling
- 16 oz cream cheese well softened
- 2 large eggs provides structure and richness
- 1/4 cup sour cream adds tang and creaminess
- 3 Tbsp heavy cream enhances the cheesecake's texture
- 1 1/2 tsp vanilla extract for classic vanilla flavor
- 1/2 tsp almond extract adds a lovely depth of flavor
- 1/4 cup + 2 tsp rainbow jimmies sprinkles roughly chopped, divided, for a festive touch
- sweetened whipped cream for serving and extra indulgence
Instructions
Instructions:
- In a mixing bowl, combine the vanilla wafer cookie crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Line a mini muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner, ensuring it's tightly packed.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and flour, mixing until well combined.
- Add the eggs, one at a time, mixing well after each addition. Then add the sour cream, heavy cream, vanilla extract, and almond extract. Mix until the batter is smooth and creamy.
- Gently fold in 1/4 cup of the rainbow jimmies sprinkles into the cheesecake batter, being careful not to overmix.
- Spoon the cheesecake batter over the prepared crusts in the muffin tin, filling each cup nearly to the top.
- Preheat your oven to 325°F (162°C). Bake the mini cheesecakes for about 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
- Allow the cheesecakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, refrigerate them for at least 2 hours, or preferably overnight, to set.
- When ready to serve, top each mini cheesecake with a dollop of sweetened whipped cream and a sprinkle of additional rainbow jimmies.
Equipment
- Mini muffin tin
- Mixing bowls
- Electric Mixer
- Rubber spatula
- Measuring cups and spoons
Notes
- For the best texture, make sure your cream cheese is at room temperature before mixing.
- Feel free to use different types of sprinkles to match the occasion!
- These cheesecakes can be made a day in advance, making them perfect for parties.
- Don’t overbake! They should be slightly jiggly in the center when you take them out.
