Get ready to add a pop of joy to your dessert table with these Irresistible Funfetti Mini Cheesecakes! Perfect for birthdays, holidays, or just because, these delightful treats bring a splash of color and a burst of flavor to any celebration. With a creamy cheesecake base adorned with vibrant sprinkles, each bite promises a festive experience that will leave everyone reaching for seconds.
Steps
- Preheat your oven to 325°F (163°C) and line a muffin tin with 12 paper liners. In a bowl, mix cookie crumbs with sugar, then incorporate melted butter until the mixture is evenly moist. Distribute the mixture into the muffin cups, pressing it into an even layer, and bake for 6 minutes before allowing it to cool.
- In a small bowl, whisk together sugar and flour. In a separate large mixing bowl, add softened cream cheese and pour the sugar-flour mixture over it. Use an electric mixer to blend until smooth, scraping down the sides of the bowl as needed.
- Add eggs one at a time to the cream cheese mixture, mixing just until combined. Stir in sour cream, heavy cream, vanilla extract, and almond extract until well incorporated.
- Gently fold in the rainbow sprinkles into the batter. Pour the prepared batter over the cooled crust in the muffin cups, filling them nearly to the top. Sprinkle additional sprinkles on top.
- Bake the mini cheesecakes for about 20 minutes, until they jiggle slightly in the center. Allow them to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours. Serve chilled, optionally with whipped cream and extra sprinkles.
Ingredients
- Cookie crumbs (for crust)
- Granulated sugar (for crust)
- Unsalted butter, melted (for crust)
- Granulated sugar (for filling)
- All-purpose flour
- Cream cheese, softened
- Large eggs
- Sour cream
- Heavy cream
- Vanilla extract
- Almond extract
- Rainbow sprinkles (jimmies)
- Whipped cream (optional, for serving)
Nutritional Values
Calories 3540 | Calories from Fat 2160 | Fat 240g | Saturated Fat 132g | Cholesterol 1008mg | Sodium 2076mg | Potassium 912mg | Carbohydrates 324g | Sugar 228g | Protein 36g | Vitamin A 8640IU | Calcium 600mg | Iron 3.6mg
FAQ
- What is the base for the Mini Funfetti Cheesecakes?
- The base for these mini cheesecakes is made from crisp, buttery vanilla wafer cookies, which enhance the cake batter flavor. However, you can also use graham cracker crumbs, golden Oreos, or even sugar cookie dough.
- What extracts give the Funfetti cheesecake its signature flavor?
- The Funfetti cheesecake gets its distinctive taste from a combination of almond extract and vanilla extract, which together create the classic Funfetti flavor.
- How should the Mini Funfetti Cheesecakes be baked and stored?
- After baking the cheesecakes until they are nearly set, let them cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator to chill for about 3 hours. It’s recommended to cover them with a lid that doesn’t touch the cheesecakes, rather than using plastic wrap.
- Can I use any other toppings for serving the Mini Funfetti Cheesecakes?
- Yes, you can serve the Mini Funfetti Cheesecakes chilled, topped with whipped cream and additional sprinkles for extra flavor and decoration.
- What is the nutritional content of a single serving of Mini Funfetti Cheesecake?
- Each serving contains approximately 295 calories, with 20g of fat, 27g of carbohydrates, and 3g of protein. Note that the values are based on a 2000 calorie diet.
Tips
- For a flavorful crust, consider using vanilla wafer cookies, golden Oreos, or sugar cookie dough instead of traditional graham crackers. These options add a sweeter note that complements the Funfetti flavor.
- Ensure the cream cheese is softened before mixing to achieve a smooth filling. This helps prevent lumps and creates a creamy texture.
- When folding in the sprinkles, do so gently to avoid the colors bleeding into the cheesecake batter. This keeps the sprinkles vibrant and distinct.
- Allow the cheesecakes to cool at room temperature before refrigerating to prevent cracking. If you do notice minor cracks, they will likely settle as the cheesecakes cool.
Equipment
- Stand Mixer with Paddle Attachment – Useful for mixing the cheesecake batter until smooth.
- Electric Hand Mixer – An alternative for mixing if a stand mixer is not available.
- Muffin Pan – Standard size, to bake the mini cheesecakes.
- Paper Liners for Muffin Pan – Used to line the muffin cups.
- Spatula – For folding in ingredients like sprinkles.
- Measuring Cups and Spoons – For accurate measurement of ingredients.
- Cake Pan Lid (13 by 9-inch) – To rest over the muffin pan while chilling (ensures it doesn’t touch the cheesecakes).
