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    Home » Cheesecakes

    Funfetti Mini Cheesecakes

    January 21, 2022 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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.

    birthday cake mini cheesecakes one dozen.

    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.

    6 cheesecakes with rainbow sprinkles and whipped cream.

    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. 🙂

    super close shot of mini cheesecake with whipped cream.

    Expert Baking Tips

    1. 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.
    1. Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.
    1. 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.
    1. 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.

    Ingredients Needed

    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.
    ingredients needed for cheesecake: cream cheese, vanilla extract, graham crackers, eggs, yogurt, salt, butter, sugar, and rainbow sprinkles

    Instructions

    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.

    • graham cracker crust being pressed down with a 1/4 measuring cup.
    • cream cheese and sugar mixed together until smooth and creamy.

    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.

    • vanilla extract and yogurt added to the cream cheese mixture.
    • 2 large eggs added to the batter.

    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.

    • rainbow sprinkles folded into the cheesecake batter.
    • funfetti cheesecake bites ready to bake.

    Storing Tips

    Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

    Frequently Asked Questions

    What Type Of Sprinkles Should I Use?

    Use rainbow jimmies, which are the long and skinny sprinkles. The round sprinkles will bleed, so those ones are not recommended in baked-goods.

    Can I Make These Cheesecakes Ahead Of Time?

    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.

    How Can I Tell When The Cheesecakes Are Done Baking?

    The cheesecakes are done baking when they barely jiggle when moving the pan.

    graham cracker crust with a vanilla cheesecake filling and rainbow jimmies.

    It brings me so much joy to see you make my recipes. 🙂

    Happy baking!

    More Cheesecake Recipes

    • Mini Blueberry Cheesecakes
    • Banana Cream Cheesecake Bars
    • Strawberry Swirl Mini Cheesecakes
    • Black Forest Mini Cheesecakes

    Funfetti Mini Cheesecakes

    Karissa Parrish
    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.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Chilling Time 3 hrs 45 mins
    Total Time 4 hrs 20 mins
    Course Dessert
    Cuisine American
    Servings 12 mini cheesecakes

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • Food Processor
    • Electric Stand Mixer

    Ingredients:
      

    Graham Cracker Crust

    • 7 graham crackers, crumbs
    • 4 tablespoons unsalted butter, melted
    • 1 tablespoon sugar
    • ⅛ teaspoon salt

    Cheesecake Filling

    • 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

    Whipped Cream:

    • 1 cup heavy whipping cream
    • 2 tablespoons sugar
    • ¼ teaspoon vanilla extract
    • rainbow sprinkles (to sprinkle over the top)

    Instructions:
     

    • 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.

    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.

    Whipped Cream

    • 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.

    Notes:

    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.
    Keyword birthday cake cheesecake, funfetti mini cheesecakes, sprinkle cheesecake
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

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