Mini Funfetti Cheesecakes With Vanilla Wafer Crust

16 cheesecakes
25 min

Disclosure: This post may contain affiliate links.

Mini Funfetti Cheesecakes are creamy, sweet, and packed with colorful sprinkles. These fun little treats are decadent and individually portioned. Made with minimal ingredients, these mini cheesecakes are easy to make and bake fast. Perfect for all ages, irresistible funfetti cheesecake bites are the perfect way to celebrate!

Find this recipe and more on my blog HERE: https://sugarylogic.com/mini-funfetti-cheesecakes/

Who doesn't like a healthy dose of sprinkles? Like my Funfetti Edible Cookie Dough, these mini funfetti cheesecakes are FULL of colorful sprinkles. Mini vanilla wafers support the sweet cream cheese filling for the easiest ready-made crust. Baked in a mini muffin tin, the cakes are ready in minutes.

These rich and creamy bite-sized birthday cheesecakes are hard to resist. Loaded with colorful speckles and sweet funfetti flavor, these decadent mini treats are not only fun but DELICIOUS! When I say these are hard to resist, I mean it. But thanks to individualized portions, there is no resistance required.

If you are looking for other fun cheesecake recipes, try my Lime Cheesecake Fluff or Strawberry Cheesecake Fluff. And do not fret if you have extra mini vanilla wafers. Make a batch of Individual Banana Pudding Cups!


Why You Will Love These Mini Cheesecakes

  • They are easy to make with a quick baking time. Thanks to the mini vanilla wafer cookies, there is no need to assemble a crust or dirty a food processor. Similarly, because of the mini size of these cheesecakes, the bake time is only 10-15 minutes.
  • Individually sized and easy to share, everyone will have their own personalized dessert.
  • These little cheesecake bites are low-calorie and perfectly portioned. You get all of the goodness of cheesecake in the perfect bite-sized treat.
  • The rainbow sprinkles make these perfect for birthdays and celebratory events.
  • There is no fancy equipment or water bath needed. Baked in minutes these bite-sized treats are made in a mini muffin tin. No water bath is needed! The hardest part of the whole baking process is waiting for them to chill in the refrigerator.
  • Make a batch of these ahead of time. Simply chill until needed, but wait to garnish with whipped cream until service.


Ingredients and Substitutions

  • Mini Vanilla Wafer Cookies
  • Cream Cheese (room temperature)
  • Granulated Sugar
  • Greek Yogurt - Or use sour cream.
  • Heavy Whipping Cream
  • Egg (room temperature)
  • Pure Vanilla Extract
  • Rainbow Sprinkles - Use the larger rainbow sprinkles for the best funfetti look and taste.
  • Whipped Cream (for serving) - Optional.


How to Make Mini Funfetti Cheesecakes

PREPARE - Preheat the oven to 350°F. Line 16 miniature muffin tins with paper muffin cups and place a mini vanilla wafer cookie in the base of each.

MAKE THE CHEESECAKE BATTER - In a mixer bowl fitted with a paddle attachment, cream together the cream cheese and sugar until smooth.

Add in egg, and beat just until combined. Add Greek yogurt, heavy whipping cream, and vanilla, mixing until combined. Fold in the sprinkles until evenly disbursed.

FILL THE LINERS - Fill muffin cups to the top edge with cheesecake batter. Sprinkle with additional sprinkles, if desired.

BAKE - Bake for 10-15 minutes, until the center is slightly jiggly and edges are puffed.

Serve with homemade Chantilly Cream or store-bought whipped cream from the can.


Cheesecake Variations

  • Customize the sprinkles for any occasion or holiday.
  • To make this recipe keto, use a keto cookie base, Monk Fruit Sweetener, and no sugar added colorful sprinkles.


How to Cool Bite-Sized Cheesecakes

Allow the cheesecakes to cool completely at room temperature. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.


Suggested Equipment

  • Kitchen Aid Artisan Series 5-Qt. Stand Mixer
  • 4 Piece Silicone Spatula Set
  • Wilton Mini Baking Cups
  • Wilton Perfect Results Premium Non-Stick Bakeware Mini Muffin Pan


Keys for Success

  1. Use block-style cream cheese. Do not use whipped cream cheese when making cheesecake. Always use {softened} block-style cheese.
  2. Use room temperature ingredients. When it comes to cheesecake, it is important that the cream cheese and egg are at room temperature. Cold, or even slightly cold, cream cheese results in a lumpy batter. Allow the cheese to warm up on the countertop for roughly an hour before baking.
  3. Sprinkle additional rainbow jimmies. While there are sprinkles within the cheesecake batter, I like to sprinkle additional jimmies over each cheesecake before baking.
  4. Refrigerate overnight. For best results, refrigerate the cheesecake overnight so that it can be completely set.


Storing and Freezing

  • STORE - Transfer completely cool and set cheesecakes to an airtight container. Store in the refrigerator for up to 5 days. These cheesecakes are best enjoyed in the first 2-3 days, however.
  • FREEZE - Can you freeze mini cheesecakes? Absolutely! Transfer cooled cheesecakes to an airtight container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.

FAQ

Why did my mini cheesecakes sink?You have whipped too much air into your cheesecake batter. After the initial whipping of the cream cheese and sugar, cheesecake batter requires little beating (especially after adding eggs).

When are mini cheesecakes done?Do the jiggle test. The center of the cheesecake will have a slight jiggle when shaken and the edges should be puffy.

Do mini cheesecakes need to be refrigerated?Yes, store mini cheesecakes in the refrigerator.


Did you make this? Be sure to leave a review on my website and tag me on  Instagram or  Pinterest!

Mini Funfetti Cheesecakes With Vanilla Wafer Crust
Recipe details
  • 16  cheesecakes
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients

  • 16 cookies mini vanilla wafers
  • 1 8-oz package cream cheese softened
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 tablespoon Greek yogurt or sour cream
  • 1 tablespoon heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoon rainbow sprinkles
  • whipped cream, for garnish optional
Instructions

Preheat the oven to 350°F. Line 16 miniature muffin tins with paper muffin cups and place a mini vanilla wafer cookie upside down in the base of each.
In a mixer bowl fitted with a paddle attachment, cream together the cream cheese and sugar until smooth
Add in egg and beat just until combined. Add Greek yogurt, heavy whipping cream, and vanilla, mixing until combined. Fold in the sprinkles until evenly disbursed.
Fill muffin cups to the top edge with cheesecake batter. Sprinkle with additional sprinkles, if desired.
Bake for 10-15 minutes, until the center is slightly jiggly, and the edges are puffed. Allow the cheesecakes to cool completely at room temperature. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Serve with whipped cream and additional sprinkles.
Tips
  • STORE - Transfer completely cool and set cheesecakes to an airtight container. Store in the refrigerator for up to 5 days. These cheesecakes are best enjoyed in the first 2-3 days, however.
  • FREEZE - Can you freeze mini cheesecakes? Absolutely! Transfer cooled cheesecakes to an airtight container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Katelyn | Sugary Logic
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