Mini Funfetti Cheesecakes

Mini Funfetti Cheesecakes start with a delicious, buttery Graham Cracker Crust and are topped with a rich, creamy funfetti cheesecake filling and whipped cream. The perfect sweet treat kids love or great idea for a birthday dessert in individual servings!

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Adding Whipping Cream with Sprinkles to top off the Funfetti Mini Cheesecakes

How fun are these little funfetti cheesecake bites?! I love making these for birthdays and holidays. The kids love to make these too because they’re so much fun and super easy to throw together. In fact, these are so simple that older kids could make them on their own!

These no bake mini cheesecake bites keep my oven free if I’m busy cooking other things and create minimal mess while making them. There’s just so much to love about these cute little individual desserts!

Why You’ll Love these No Bake Mini Cheesecake Bites

  • This funfetti cheescake treat is a great option for your kids to bring to school on their birthday!
  • Mini cheesecake bites are the perfect way to have a yummy dessert with easy portion control.
  • Your kids will love to help you make mini funfetti cheesecake bites since they’re super simple to make!
Overhead Image of Mini Funfetti Cheesecake Ingredients

Ingredients for Mini Funfetti Cheesecakes

  • Graham Crackers – Blending up graham crackers in the food processor makes the best cheesecake crust!
  • Butter – I prefer to use unsalted butter in these no bake mini cheescakes, but you could use salted butter as well.
  • Vanilla – Use vanilla extract to help flavor the filling of your mini cheesecake bites.
  • Cream Cheese – Be sure to use a high quality cream cheese for the best results.
  • Powdered Sugar – This will sweeten your cream cheese filling!
  • Heavy Whipping Cream – You’ll use half of this in your filling, and half as fresh whipped cream to top your mini funfetti cheesecakes with.
  • Sprinkles – Choose your favorite multi-colored sprinkles to create the funfetti fun!

Helpful Tools

How to make Mini Funfetti Cheesecakes

After preparing your muffin tin with cupcake liners, add your graham crackers to a food processor and blend until finely ground. NOTE: If you don’t have a food processor, just add the graham crackers to a gallon size freezer bag and crush them with a rolling pin.

Melt your butter and then add it to the food processor and blend until the butter is fully incorporated.

Using a spoon, evenly distribute the graham cracker mixture between the 12 tins. Use the back of the spoon to press the crust down into the cupcake liner and make it compact.

In a mixing bowl, whisk half of the heavy whipping cream briskly until it peaks.

In a separate bowl, mix together the cream cheese, powdered sugar, and vanilla until thoroughly combined. Then, add the whipped cream and gently fold it in using a silicon spatula.

Once throughly combined, add the sprinkles and fold them into the mixture. After everything is fully mixed together, divide the cheesecake filling evenly among the cupcake tins. Cover the pan with plastic wrap and place it in the freezer for an hour.

Once the mini funfetti cheesecakes set, add the rest of the heavy whipping cream to a clean bowl and whisk until it peaks. Transfer it into a piping bag and pipe with a star nozzle on each mini cheesecake bite.

Decorate with more sprinkles and serve!

How to Serve Mini Funfetti Cheesecake

These mini cheesecake bites are best served when still chilled! The warmer they get, the softer the cream cheese filling will be.

Storage Tips for No Bake Mini Cheesecakes

Store your funfetti mini cheesecakes in the fridge for 2 days, or store undecorated mini cheesecakes in the freezer for up to 1 month.

Can I Use Low Fat Cream Cheese?

I would suggest not using low fat cream cheese or low fat whipping cream. You need the fat content of regular cream cheese in order for the funfetti cheesecake to set properly.

Can I leave my mini cheesecakes to set in the fridge?

Yes! If you don’t have space in your freezer, you can place your mini funfetti cheesecakes in the fridge overnight to set.

Pro Tips for the Best Mini Funfetti Cheesecakes

  • Change up the crust by using crushed golden oreos or any other crushed cookie!
  • If you find it difficult to whisk the whipping cream by hand, you can use a hand mixer on low speed to make your whipped cream.
  • To make themed mini cheesecakes, use sprinkles coordinated with a holiday instead of multi colored sprinkles.
a Fork taking a Chunk out of the Mini Funfetti Cheesecake

I love the smooth, mousse like, texture of these cutie funfetti cheesecakes! Let me know how you like them!

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Funfetti Mini Cheesecakes

Mini Funfetti Cheesecakes start with a delicious Graham Cracker Crust and are topped with a rich, creamy funfetti cheesecake filling and whipped cream.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 Mini Cheesecakes

Ingredients

  • 1 ¾ cups Graham Cracker crumbs 12 rectangles or 28 squares
  • 6 Tablespoons unsalted butter melted
  • 1 ¾ cups heavy whipping cream
  • 1 ½ cups full fat cream cheese room temperature
  • 1 packed cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup rainbow Jimmie sprinkles plus extra for topping

Instructions

  • Prepare a cupcake pan with 12 cupcake liners.
  • Put the Graham Crackers into a food processor and process until you have fine crumbs. Alternatively, add them to a zip lock bag and use a rolling pin to bash them up into fine crumbs.
  • Add the melted butter to the food processor and process until combined. The cookie mixture should now look like damp sand.
  • Divide the cookie mixture between the 12 cupcake liners. Use the back of a spoon press the mixture into the muffin cups. Make sure to compact it very well into a layer on the bottom of the liner. Set aside while you make the cheesecake filling.
  • Add half 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.)
  • Whisk the heavy whipping cream to stiff peaks.
  • In a separate bowl, add the cream cheese, powdered sugar and vanilla extract. Beat until fully combined and creamy.
  • Add the whipped heavy cream to the cream cheese mixture. Use a spatula or wooden spoon to gently fold the whipped cream into the cream cheese mixture.
  • Add the 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 cupcake pan with plastic clingwrap and put it into the freezer for 60 minutes.
  • When the mini cheesecakes have set. Remove them from the freezer.
  • Add the remaining 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 the top of each one to decorate.

Notes

  • Change up the crust by using crushed golden oreos or any other crushed cookie!
  • If you find it difficult to whisk the whipping cream by hand, you can use a hand mixer on low speed to make your whipped cream.
  • To make themed mini cheesecakes, use sprinkles coordinated with a holiday instead of multi colored sprinkles.
  • Store your funfetti mini cheesecakes in the fridge for 2 days, or store undecorated mini cheesecakes in the freezer for up to 1 month.

Nutrition

Serving: 1g | Calories: 398kcal | Carbohydrates: 26g | Protein: 4g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 158mg | Sugar: 18g
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