Description
Celebrate any occasion with a pop of color and creamy indulgence by making these Mini Funfetti Birthday Cheesecakes! These adorable single-serve cheesecakes feature a buttery graham cracker crust, a smooth vanilla cheesecake filling speckled with rainbow sprinkles, and just the right amount of sweetness. They’re festive, easy to make, and perfect for birthdays, parties, or whenever you need a little bite of something special.
Baked in a muffin tin, these mini cheesecakes are fun, portable, and totally customizable with your favorite toppings.
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Ingredients
For the Crust:
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1 cup graham cracker crumbs (about 8 full sheets)
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3 tbsp unsalted butter, melted
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1 tbsp granulated sugar
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Pinch of salt
For the Cheesecake Filling:
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16 oz cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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¼ cup sour cream or plain Greek yogurt
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1 tsp vanilla extract
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2 tbsp all-purpose flour
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¼ cup rainbow sprinkles (jimmies-style, not nonpareils)
For Garnish (Optional):
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Whipped cream
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More rainbow sprinkles
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Birthday candles or fun toppings
Instructions
Step 1: Preheat and Prep
Preheat oven to 325°F (160°C).
Line a muffin tin with 12 cupcake liners. Set aside.
Step 2: Make the Crust
In a bowl, mix together graham cracker crumbs, melted butter, sugar, and a pinch of salt.
Spoon about 1 tablespoon of the mixture into each cupcake liner.
Press down firmly using the back of a spoon or the bottom of a small glass.
Bake for 5 minutes, then set aside to cool slightly.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add sugar and beat until well combined and fluffy.
Mix in the eggs one at a time, then add sour cream and vanilla.
Add flour and mix until just combined—do not overbeat.
Gently fold in the sprinkles using a spatula.
Step 4: Fill the Cups
Spoon the cheesecake batter evenly into the 12 prepared liners, filling each almost to the top.
Step 5: Bake
Bake for 18–20 minutes, or until centers are just set and slightly jiggly in the middle.
Turn off the oven and crack the door. Let the cheesecakes cool in the oven for 10 minutes to prevent cracking.
Step 6: Cool and Chill
Remove cheesecakes from the oven and let them cool completely at room temperature.
Then refrigerate for at least 2 hours (or overnight) until fully chilled and set.
Step 7: Decorate & Serve
Top each mini cheesecake with a swirl of whipped cream and a sprinkle of extra rainbow sprinkles.
Add candles or fun birthday toppers if serving for a celebration!
Notes
Use Room Temp Cream Cheese – This ensures a smooth, lump-free batter.
Don’t Overmix – Beating too much after adding eggs can introduce air bubbles and cause cracks.
Use the Right Sprinkles – Stick with jimmies; nonpareils can bleed and discolor the batter.
Cool Gradually – Prevent cracking by letting cheesecakes cool slowly.
Chill Thoroughly – For the best texture, give them time to set in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American