These Funfetti Mini Cheesecakes are the perfect celebratory dessert for any occasion! They have a sweet vanilla batter that is full of rainbow sprinkles, are topped with whipped cream, and sits on top of a graham cracker crust.
These funfetti cheesecakes are individually-sized, making them extremely easy to share with friends, at a birthday party, or with yourself. They're baked in cupcake liners in a muffin pan, which means no water bath!
Mini cheesecakes are so easy to make and takes way less time compared to a full-sized cheesecake. And when there's rainbow sprinkles involved, what could be more fun and delicious?
Looking for even more mini cheesecake recipes? Then check out these: black forest mini cheesecakes, Oreo cheesecake bites, and mini lemon cheesecakes.
Why You'll Love These Sprinkle Cheesecakes
- The cheesecake batter is smooth and creamy.
- They’re easily made in a muffin pan.
- Rainbow sprinkles are mixed straight into the batter.
- They're bite-sized.
- You can easily make them ahead of time!
If you enjoy having a slice of funfetti cake, you'll absolutely love this birthday cake cheesecake! You have a silky-smooth vanilla cheesecake filling that sits on top of a buttery graham cracker crust. Yum!
And then, you have homemade whipped cream and even more rainbow sprinkles! You can thank me later once you bake these. 🙂
Expert Baking Tips
- Muffin Pan: This mini cheesecake recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, just use non-stick spray.
- Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.
- Room Temperature Ingredients: You want your cream cheese, yogurt, and eggs to be at room temperature before baking. This helps for all of the ingredients to combine more easily and for the filling to be very smooth. I recommend removing these items from your refrigerator 1 hour before you want to start baking.
- Rainbow Sprinkles: Make sure to use rainbow jimmies, which are the long and skinny sprinkles. The tiny ball-shaped rainbow sprinkles are not recommended because they tend to bleed in baked-goods.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Graham Crackers: This will be the base for our crust. You could also use Golden Oreos or vanilla wafers if you'd like.
- Cream Cheese: Brick-style, NOT the spreadable kind.
- Yogurt: You can use either plain or vanilla. Adding yogurt gives the cheesecakes even more creaminess. If you don't have any, you can substitute it with sour cream.
- Rainbow Sprinkles: The long skinny sprinkles, not the round ones.
Here are the step by step instructions on how to make these cheesecakes.
Step 1: Make the crust. Place the graham cracker sheets into a food processor and pulse until fine crumbs. In a medium-sized bowl, mix together the crumbs, melted butter, sugar, and salt. Evenly disperse the graham cracker crumbs into the cupcake liners and bake for 5 minutes.
Step 2: Cheesecake filling. Cream together the cream cheese and sugar on medium-high speed until smooth. Add the yogurt and vanilla extract and mix on medium speed until combined. Add the eggs, mixing on low-medium speed, until just incorporated.
Step 3: Add the sprinkles. Remove the bowl from the stand and fold in the rainbow sprinkles using a silicone spatula.
Step 4: Bake. Evenly distribute the cheesecake filling into the cupcake liners and bake for 15-18 minutes, or until the tops of the cheesecakes are set.
Step 5: Chill the cheesecakes. Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Use rainbow jimmies, which are the long and skinny sprinkles. The round sprinkles will bleed, so those ones are not recommended in baked-goods.
Yes, you can! This is a great recipe to make ahead of time. Simply serve them the next day with the whipped cream on top.
The cheesecakes are done baking when they barely jiggle when moving the pan.
It brings me so much joy to see you make my recipes. 🙂
More Cheesecake Recipes
Funfetti Mini Cheesecakes
- 12-count muffin pan
- Cupcake Liners
- Food Processor
- Electric Stand Mixer
Graham Cracker Crust
- 7 graham crackers, crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- ⅛ teaspoon salt
- 12 ounces brick-style cream cheese, room temperature
- ⅓ cup sugar
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ½ cup rainbow sprinkles
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- rainbow sprinkles (to sprinkle over the top)
- Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Graham Cracker Crust
- Place the graham cracker sheets into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
- Evenly disperse the graham cracker crumbs into the cupcake liners, pressing down firmly (use your fingers or a 1/4 measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt and vanilla extract and mix on medium speed until combined. Scrape the sides of the bowl again. Add your eggs, mixing on low-medium speed, until just incorporated. Remove the bowl from the stand and fold in the rainbow sprinkles using a silicone spatula.
- Evenly distribute the cheesecake filling into the cupcake liners, covering the graham cracker crust (I used my #24 cookie scoop). Place the muffin pan into the oven and bake for 15-18 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
- Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.
- In the bowl of an electric stand mixer using the whisk attachment, whisk together the heavy cream, sugar, and vanilla extract on high speed for 3-4 minutes.
- Top the chilled cheesecakes with the whipped cream and more rainbow sprinkles.
- Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.
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