Funfetti Mini Cheesecakes
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.
Servings: 12 mini cheesecakes
Calories: 232kcal
Equipment
- 12-count muffin pan
- 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 ¼ 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.
Nutrition
Serving: 1cheesecake | Calories: 232kcal | Carbohydrates: 24g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 283mg | Potassium: 113mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 307IU | Vitamin C: 0.1mg | Calcium: 119mg | Iron: 0.4mg
