If you’re looking for a fantastic, colorful dessert, look no further — these mini funfetti cheesecakes are a show-stopper. With rich, creamy cheesecake dotted with rainbow sprinkles and topped with them as well, this is basically a celebration encapsulated in small dessert form.
Chef Jessica Approved ⭐ ⭐ ⭐ ⭐ ⭐
These mini treats are the best way to enjoy a festive cheesecake in a fun, small fun form.
- Portable – These little sweet handheld pieces of goodness are the best desserts ever. You can serve them at parties, take them to picnics, or pack them in lunches.
- Easy – What could be easier than a no-bake recipe that results in the most creamy and sumptuous dessert?
- Party-Ready – With colorful sprinkles and their ability to be easily grabbed on a party platter, what dessert could be better for celebrating a birthday party or other fun event?
What You’ll Need
This handful of simple ingredients is all you need for the best mini funfetti cheesecakes you’ve ever had. A full list of ingredients with measurements for beef pot pie is available in the printable recipe card below.
- Graham Cracker Crumbs – These are key to the base of the cheesecakes.
- Unsalted Butter – Make sure to melt the butter so that it mixes easily with the graham crackers to create the crust.
- Heavy Whipping Cream – This ingredient lends lightness to the filling and is the key ingredient for the topping.
- Full-Fat Cream Cheese – The filling gets its luxurious texture and flavor from this incredible ingredient — you can’t have cheesecake without it.
- Powdered Sugar – Using powdered sugar sweetens the filling but it also helps to make the filling velvety and smooth.
- Vanilla Extract – Vanilla rounds out the flavors and gives it delicious flavor.
- Rainbow Sprinkles – These give the cheesecakes their colorful flair. Use any festive sprinkles you want- even make them for holidays!
Let’s Make Them!
Get ready to make the best special occasion-ready mini funfetti cheesecakes that will maybe just become one of your favorite desserts regardless of the occasion!
- Crumble graham crackers. Crush the graham crackers in a food processor or by placing them in a resealable plastic bag and rolling over them with a rolling pin until you have fine crumbs.
- Add to melted butter. Pour the melted butter into the bowl of the food processor (or add it to a large bowl with the crushed graham crackers) and combine.
- Press crust into pan. Spoon the butter and cracker mixture into the cupcake pan prepared with cupcake liners, pressing it into the bottom. Silicone liners are easy to remove and can be reused.
- Whisk cream. Pour half of the cream into a large mixing bowl, placing the reminder in the refrigerator. Whisk the cream until stiff peaks form.
- Blend remaining ingredients. Add the powdered sugar, cream cheese, and vanilla extract to a separate bowl and mix until silky smooth.
- Combine. Using a rubber spatula or wooden spoon, transfer the whipped heavy cream into the bowl with the cream cheese mixture and gently combine.
- Add in sprinkles. Fold the sprinkles into the cheesecake mixture.
- Add to pan and freeze. Spoon the cheesecake batter into each of the cups in the muffin tin. Cover the muffin pan with plastic wrap and freeze.
- Make whipped topping. After freezing them for the recommended time, remove them from the freezer. Prepare the topping by whipping the remaining cream.
- Garnish. Use a piping bag to swirl the whipped cream on top each of the cheesecakes. Add the extra sprinkles on top.
Perfect Pairings
One of our favorite toppings for these no-bake mini cheesecakes is a drizzle of caramel sauce, and we’ll never turn down fudge sauce, either.
You can also serve these alongside ice cream — some of our favorite flavors are simple vanilla ice cream, maple ice cream with pecans, and no churn strawberry ice cream.
5S Philosophy 👩🏻
- Salt – We use unsalted butter in this mini funfetti cheesecakes recipe. However, you can top them with some flakey sea salt at the end for a nice finish.
- Seasonings – Try experimenting with the extracts. Instead of or in addition to the vanilla extract, try almond, coconut or even lemon. Give the cheesecakes bright flavor by shaving some lemon zest into the filling or on top of the whipped cream.
- Swaps – Change up the type or color of sprinkles that you use for different seasons. Add crushed walnuts, pistachios, peanuts, pecans to the top of the filling.
- Sauces – You can top these cheesecakes with any number of dessert sauces, from white chocolate sauce to strawberry sauce!
- Senses – Bite into a mini funfetti cheesecake and feel the smooth, creamy filling melt on your tongue, bursting with rich vanilla flavor and flecks of colorful sprinkles. The buttery graham cracker crust adds a satisfying crunch, perfectly balancing the silky texture.
Storage and Freezing
How to Store
After the cheesecakes have come to room temperature, wrap them tightly with plastic wrap and store in an airtight container in the refrigerator for up to 1 week.
Can I Freeze Mini Funfetti Cheesecakes?
Yes you sure can! Freeze no-bake cheesecakes in an airtight container for up to three months.
Common Questions About Mini Cheesecake Bites
There are many styles of cheesecake but the most popular are classic, no-bake, and New York-style cheesecake.
Do all cheesecakes get baked?
Not all cheesecakes are baked. Some contain eggs that help to thicken the filling — those cheesecakes must be baked.
For the best results when making cheesecake, choose a full fat cream cheese. It will give your cheesecake the signature velvety texture.
Other Fun Dessert Recipes
Looking for more fun dessert recipes? We’ve got you covered. Here are some of our favorites.
No Bake Mini Cheesecakes
Ingredients
- 1 3/4 cups graham cracker crumbs (12 rectangles or 28 squares)
- 6 tablespoons unsalted butter , melted
- 1 3/4 cups heavy whipping cream , divided
- 1 1/2 cups cream cheese , softened
- 1 cup powdered sugar , packed
- 1 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles , plus extra for topping
Instructions
- Prepare a 12-well muffin pan with 12 cupcake liners. Silicone liners are easy to remove and can be reused. Set aside.
- Put the 1 3/4 cups graham cracker crumbs (12 rectangles or 28 squares) into a food processor and process until you have fine crumbs (unless you are using crumbs from a box). Alternatively, add them to a zip lock bag and use a rolling pin to bash them up into fine crumbs.
- Add the melted 6 tablespoons unsalted butter to the food processor and process until combined. The cookie mixture should now look like damp sand. If using crumbs from a box, these can be mixed in a bowl.
- Divide the crumb mixture between the 12 cupcake liners. Use the back of a spoon to compact it on the bottom of the liner. Set aside while you make the cheesecake filling.
- Add 3/4 cups of the heavy whipping cream to a mixing bowl. (Put the remaining heavy whipping cream back into the refrigerator to use as topping for the mini cheesecakes later.) Using a hand whisk or the whisk attachment on an electric hand mix the heavy whipping cream to stiff peaks.
- In a separate bowl, beat together the softened 1 1/2 cups cream cheese, 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture using a hand spatula.
- Add the 1/2 cup rainbow sprinkles and gently fold them into the cheesecake mixture.
- Divide the cheesecake mixture between the cupcake liners. Use the back of a spoon to level it.
- Cover the muffin tin with plastic wrap and place it into the freezer for 60 minutes.
- When the mini cheesecakes have set, remove them from the freezer.
- Add the remaining 1 cup of heavy whipping cream to a bowl and whisk it to soft peaks. Transfer the whipped cream to a piping bag fitted with a star nozzle. Pipe swirls on top of each mini cheesecake and add sprinkles to decorate.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
These are adorable, fun, festive and delicious. I love that they can be made for any occasion. A marvelous treat for everyone.
These are incredible! So easy to make and so fun. My kids absolutely loved them 🙂
Those are so adorable! I love serving up single-serve desserts like this because they look far more fancy than they actually are!
yum! love a good no bake cheesecake recipe, this one is so simple and looks so fun with the sprinkles!