No Bake Mini Cheesecakes
Servings: 12
Calories: 388kcal
These EASY Mini Funfetti Cheesecakes have creamy cheesecake dotted with rainbow sprinkles atop a crunchy and buttery graham cracker crust!
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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
Calories: 388kcal | Carbohydrates: 28g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 180mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 1066IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1mg
