Description
These Mini Funfetti Cheesecakes are delightful bite-sized treats featuring a buttery graham cracker crust filled with creamy, vanilla-infused cheesecake batter studded with colorful funfetti sprinkles. Perfect for parties or a sweet snack, they’re topped with fresh whipped cream and extra sprinkles for a festive touch.
Ingredients
Scale
Crust
- 1 ¼ cup graham crackers, ground
- 3 Tbsp sugar
- 5 Tbsp unsalted butter, melted
Cheesecake Filling
- 2 – 8 oz (16 oz total) cream cheese, softened
- â…” cup sugar
- ¼ cup sour cream
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 ½ cup Funfetti sprinkles
Topping
- Fresh whipped cream
- Funfetti sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a cupcake or muffin pan with cupcake liners to prepare for the crust.
- Make Crust Mixture: In a medium bowl, whisk together the ground graham crackers, sugar, and melted butter until the mixture resembles wet sand.
- Form Crusts: Scoop about 1 ½ tablespoons of the crust mixture into each cupcake liner. Press the mixture firmly and evenly into the bottom using a flat-bottomed glass or measuring cup.
- Bake Crusts: Bake the crusts in the preheated oven for 5 minutes to set them.
- Cool Crusts: Remove the pan from the oven and allow the crusts to cool completely to room temperature.
- Increase Oven Temperature: Preheat the oven to 350°F (177°C) for baking the cheesecake filling.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and â…” cup sugar together until smooth and well combined.
- Add Sour Cream and Vanilla: Beat in the sour cream and vanilla extract until the mixture is smooth and homogeneous.
- Add Eggs: Add the eggs one at a time, beating after each addition until fully incorporated.
- Fold in Sprinkles: Gently fold in 1 ½ cups of funfetti sprinkles, distributing them evenly through the batter.
- Fill Cupcake Liners: Spoon the cheesecake batter into the prepared cupcake liners, filling each about three-quarters full.
- Bake Cheesecakes: Bake in the 350°F oven for 25-30 minutes, or until the cheesecakes are set but still have a slight jiggle in the center.
- Cool and Chill: Remove from the oven and cool to room temperature on the counter, then refrigerate overnight to set fully.
- Add Topping: Before serving, top each mini cheesecake with fresh whipped cream and additional funfetti sprinkles for decoration.
- Serve and Enjoy: Enjoy these festive mini cheesecakes as a delightful dessert or party treat!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Don’t overbake the cheesecakes – the slight jiggle in the center indicates they’re perfectly baked and will set as they cool.
- Using cupcake liners makes removal and serving easy, but slightly grease the liners if they are not non-stick.
- Store cheesecakes in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
