Mini Funfetti Cheesecake
These Mini Funfetti Cheesecakes are so fun and delicious. The mini desserts are smooth and creamy cheesecake topped and infused with funfetti sprinkles.
Servings: 12 mini cheesecakes
Calories: 257kcal
Equipment
- White cupcake liners
- Traditional cupcake baking pan
Ingredients
Graham cracker crust
- 1 ¼ cup graham crackers ground
- 3 Tbsp sugar
- 5 Tbsp butter unsalted, melted
Funfetti Cheesecake
- 2 - 8 oz cream cheese softened
- ⅔ cup sugar
- ¼ cup sour cream
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 ½ up Funfetti Sprinkles
Topping
- whipped cream Fresh
- Funfetti sprinkles
Instructions
- Preheat oven to 325 degrees and line the cupcake/muffin pan with the cupcake liners.
- Using a medium bowl, whisk the graham cracker, sugar and melted butter until a wet sand-like mixture forms.
- Scoop 1 ½ tbsp of graham cracker crust into the cupcake liners and press into a even bottom using a flat bottom glass or measuring cup.
- Bake the crust in the preheated oven for 5 minutes.
- Remove and allow to cool completely.
- Preheat the oven to 350.
- Using a large bowl, beat the cream cheese and sugar until combined and smooth.
- Beat in the sour cream and vanilla until combined and smooth.
- One egg at a time, beat until combined.
- Fold in the 1 ½C funfetti sprinkles.
- Fill the cupcake liners about ¾ almost full and bake in the oven for 25-30 minutes or until the cupcakes are set. It’s okay if there is a slight jiggle in the center.
- Remove and allow to cool on the counter until room temp before moving to the fridge overnight.
- Top with fresh whipped cream and more sprinkles!
- Enjoy!
Nutrition
Calories: 257kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 130mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 35g | Vitamin A: 270IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 1mg