clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two mini funfetti cheesecakes stacked on top of one another, with the top cheesecake decorated with a swirl of whipped cream and sprinkles.

Mini Funfetti Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Beyond Frosting
  • Prep Time: 45 minutes
  • Chilling Time: 3 hours
  • Cook Time: 15 minutes
  • Total Time: 4 hours
  • Yield: 15-16 cheesecakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These celebration-worthy Mini Funfetti Cheesecakes are loaded with bright rainbow sprinkles! This is an easy homemade cheesecake recipe inspired by funfetti cake, perfect for birthdays!


  • 1 ¼ cups (112g) Nilla Wafer crumbs (about 1 heaping cup of cookies)
  • 3 tablespoons (43g) unsalted butter, melted
  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • 1/3 cup (63g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon (15ml) Pure Vanilla extract
  • ½ cup (60g) sour cream, at room temperature
  • 1/3 cup sprinkles

For the Toppings (optional):

  • 1 cup (236ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • Additional sprinkles for garnish


For the Cheesecakes:

  1. Preheat the oven to 350°F. Line a cupcake pan with baking liners.
  2. Grind the Nilla Wafers into a fine crumb using a food processor or blender, combine them with the melted butter, and stir until well combined. Spoon 1 heaping tablespoon of the crust mixture into each cupcake liner, and press into the pan with a spoon. Set aside.
  3. In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed. Next beat in the sour cream and vanilla extract. Finally, beat in the eggs until well combined and smooth. Stir in the sprinkles.
  4. Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cookie scoop should fill the liners nearly full, leaving about ¼-inch at the top. Add a few more sprinkles on top.
  5. Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly jiggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.

For the Toppings:

  1. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and top with sprinkles or fresh fruit.


  • Storing: Store in an airtight in the refrigerator for up to 3-4 days.
  • Freezing: It’s best to freeze them without a garnish. First, chill the cheesecakes and then flash freeze for 30 minutes on a baking sheet. Then transfer to an airtight container and freeze for up to 1 month. Defrost the mini cheesecakes in the fridge overnight and add any toppings just before serving.


  • Serving Size: 1
  • Calories: 285
  • Sugar: 15 g
  • Sodium: 159.4 mg
  • Fat: 22.7 g
  • Carbohydrates: 21 g
  • Fiber: 0.2 g
  • Protein: 4.3 g
  • Cholesterol: 82.1 mg