Mini Funfetti Cheesecakes

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Bright colors and sweet bites scream spring to me! It does not get easier than these Mini Funfetti Cheesecakes. These are a super simple and super creamy vanilla cheesecake base and studded with cute rainbow sprinkles.

I have a trick for my mini cheesecakes, and that is to use an Oreo cookie as the base. No crushing crackers or pre-baking here! The cookie works perfectly for a crust and it is the perfect size for a mini version of a dessert favorite. For these, I use a Golden Oreo versus the chocolate, but either is delicious depending on the flavor of the cheesecake.

Another plus of making a mini cheesecake is bake time! When I make a traditional size cheesecake it is a long process that involves baking, resting, and chilling. Typically is is an overnight wait, but the mini cheesecakes bake in under 20 minutes! I do like to put them in the fridge to set and chill, but it is a much easier process!

Spring Sweets Week has some pretty amazing sponsors and you can enter to win our prize pack and try a few for yourself! For my cheesecakes, I am working with Deiss Kitchenwear and I love their products. I was sent a 5-piece kitchen utensil set AND a zester. For this recipe I used the kitchen utensils, and I love them! Light weight, but really stable and sized perfectly. Their motto is innovative kitchen products to make your life easier- mission accomplished!

I am also working with Adam's Extract & Spice. I have worked with Adam's many times, and I love love love their products. Their extract is so delicious, and there is really no comparison to the rich vanilla flavor. It is perfect for these cheesecakes!

Finally, the beautiful sprinkle blend is courtesy of Fresh April Sprinkles. I am using the Unicorn Trail Mix blend, and the colors are so incredible. Fresh April Sprinkles has really pretty and colorful seasonal blends as well. I can't wait to get more for holiday baking!

What do you need to make Mini Funfetti Cheesecakes?

• Cream Cheese
• Sugar
• Sour Cream
• Vanilla Extract
• Eggs
• Flour
• Salt
• Golden Oreos
• Sprinkles
• Whipped Cream
• Regular Paper Cupcake Liners (Not Foil)
• Muffin Tine
• Stand Mixer or Hand Mixer

How do I make Mini Funfetti Cheesecake?

1. Pre-heat oven to 275°F
2. Line 2-6 muffin cup tins with cupcake wrappers.
3. Place a golden Oreo into each wrapper. Set aside.
4. Beat the cream cheese and sugar together till smooth. Add the eggs one at a time. Add the sour cream, flour, and vanilla extract. Gently stir.
5. Gently stir in the sprinkles.
6. Divide the cheesecake batter into the wrappers in the muffins tins. Fill the liners just over ¾ of the way full.
7. Place in oven and bake 18-22 minutes. The cheesecakes should slightly jiggle. They will finish setting once removed and chilled.
8. Remove from oven and allow cheesecake to sit for 10 minutes before moving them to the fridge to chill for about 30 minutes.
9. Serve with whipped cream and extra sprinkles.

Looking for more delicious spring desserts?

Hummingbird Bundt Cake with Cream Cheese Glaze

Cadbury Monster Cookie Cake

Carrot Cake Swirl Cheesecake

Cheesecakes Cupcakes

Mini Chocolate Chip Cheesecakes

PEEPS Smores

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Mini Funfetti Cheesecakes

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Rest Time 40 mins

Course Dessert

Cuisine American

Servings 12 cheesecakes

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 16 oz Cream Cheese, room temperature
• ½ cup Sugar
• ¼ cup Sour Cream
• 2 teaspoon Vanilla Extract
• 2 Eggs, room temperature
• 1 ½ tablespoon Flour
• pinch Salt
• 12 Golden Oreos
• ¼ cup Sprinkles (+ extra for topping)
• Whipped Cream

Instructions

 

• Pre-heat oven to 275°F
• Line 2-6 muffin cup tins with cupcake wrappers.
• Place a golden Oreo into each wrapper. Set aside.
• Beat the cream cheese and sugar together till smooth. Add the eggs one at a time. Add the sour cream, flour, and vanilla extract. Gently stir.
• Gently stir in the sprinkles.
• Divide the cheesecake batter into the wrappers in the muffins tins. Fill the liners just over ¾ of the way full.
• Place in oven and bake 18-22 minutes. The cheesecakes should slightly jiggle. They will finish setting once removed and chilled.
• Remove from oven and allow cheesecake to sit for 10 minutes before moving them to the fridge to chill for about 30 minutes.
• Serve with whipped cream and extra sprinkles.

Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.