It’s officially birthday month for us, so cue the sprinkles baby! 
No, really…grab ALL the rainbow sprinkles because we are making THE best Mini Funfetti Cheesecakes!
These mini treats follow the same *award winning* mini cheesecake recipe we posted a year or so ago (Original Mini Cheesecakes), which has become our go-to mini cheesecake recipe used as the base for all sorts of occasions. It’s perfect! We simply added rainbow Jimmie sprinkles to each layer (some to the delicious and classic graham cracker crust, more to the cheesecake filling, then a sprinkle or two on top of the whipped topping!) to create the most amazing mini birthday treat!
Not your birthday? Who cares! ? These Mini Funfetti Cheesecakes are perfect for any type of celebration! You could even swap for your own style or color combination of sprinkles to customize it to your type of party.
Lastly, let me talk about this unreal whipped topping. 
Not only does it taste amazing, but after years of trial and error, we finally landed on a recipe that creates the perfect whipped topping that is stable! What does this mean, you ask? It means when you pipe it on top of your desserts, it won’t deflate or melt and liquify or flop after a while like some store bought or homemade whipped topping does. They are usually too light to keep its shape for a while. This stable whipped topping comes together in seconds (seriously…seconds!), and it looks and tastes amazing! It stays perfectly piped at room temperature for hours, and you can keep chilled for days! It’s not too sweet either. Best. Whipped. Topping. Ever! 
Grab your party pants! It’s time to celebrate!
What You Need
- Mini Cheesecake or Muffin Pan (we love this Chicago Metallic mini cheesecake pan with removable round bottoms for flawless treat removal)
- Nonstick baking spray (or parchment liners)
- Food processor (for whipped topping)
Crust Ingredients:
• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter (melted)
• 2 tablespoons sugar
• 1/3 cup rainbow Jimmie sprinkles
Cheesecake Ingredients:
• 16 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup rainbow Jimmie sprinkles
Whipped Topping
• 1-1/4 cup heavy cream (or whipping cream)
• 6-8 tablespoons powdered sugar
• 1 teaspoons vanilla extract
• 1 tablespoon nonfat powdered milk
• Extra rainbow Jimmie sprinkles (for topping), optional
Step By Step
- Preheat oven to 325 degrees.
Make the Crust:
- Prep your mini cheesecake pan by spraying lightly with nonstick spray. We LOVE using the Chicago Metallic mini cheesecake pan with the removable round bottoms that are easily popped out through the bottom for flawless cheesecake removal.
- Next, combine the graham cracker crumbs, butter, sugar, and rainbow Jimmie sprinkles in a small bowl using a spatula. Divide mixture into each mini pan cavity evenly. It’s about 1 heaping Tbsp per cavity. Press down firmly into the bottom (we used the Tbsp measuring spoon, but you could also use a shot glass or your fingers).
- Bake the crust for 8-10 minutes. Crust should be nice and golden in color.
- Take crust out of the oven and allow to cool completely.
Make the Cheesecake Filling:
- Beat the cream cheese alone with a hand mixer or in a stand mixer.
- Add the sour cream, sugar and vanilla extract. Mix until everything is combined and smooth. Next, add in your eggs one at a time and mix until just combined. Don’t overmix or this will create too much air and your cheesecakes will sink when baked. Not to worry too much on this, as the size of mini cheesecakes eliminates this issue greatly and if it happens, it’s minimal. Plus, they still taste delicious.
Lastly, fold in your rainbow Jimmie sprinkles with a spatula delicately until combined. - Pour the mixture into your cavities on top of the bottom crust layer. Fill almost all the way to the top.
- Bake for 20 minutes, or until they are set. They will still jiggle a little bit. Makes sure they do not crack or they are overcooked.
- After baking, allow to cool in the pan completely on the counter. After they are cooled, place in the refrigerator to chill for a couple hours or overnight until firm.
Make Your Whipped Topping:
- Add heavy cream to a food processor, then add the powdered sugar, milk powder, and vanilla to the cream.
- Whip the cream until it thickens (it will only take about 20-30 seconds, it sets up quick!).
- When you run a spoon through it, and it holds its shape without falling back too much, it’s ready to use.
- This recipe makes 2 cups of whipped cream.
- Spoon your whipped topping into a piping bag and pipe onto each mini cheesecake. Lastly, sprinkle extra rainbow Jimmie sprinkles on top of the whipped topping, then serve! Enjoy!
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Mini Funfetti Cheesecakes
Equipment
- Mini Cheesecake or Muffin Pan (we love this Chicago Metallic mini cheesecake pan with removable round bottoms for flawless treat removal)
- Nonstick baking spray (or parchment liners)
- Food processor (for whipped topping)
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
- 2 tablespoons sugar
- 1/3 cup rainbow Jimmie sprinkles
For the Cheesecake
- 16 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup rainbow Jimmie sprinkles
For the Topping
- 1-1/4 cup heavy cream or whipping cream
- 6-8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon nonfat powdered milk
- Extra rainbow Jimmie sprinkles for topping, optional
Instructions
- Preheat oven to 325 degrees.
Make the Crust
- Prep your mini cheesecake pan by spraying lightly with nonstick spray. We LOVE using the Chicago Metallic mini cheesecake pan with the removable round bottoms that are easily popped out through the bottom for flawless cheesecake removal. ?
- Next, combine the graham cracker crumbs, butter, sugar, and rainbow Jimmie sprinkles in a small bowl using a spatula. Divide mixture into each mini pan cavity evenly. It’s about 1 heaping Tbsp per cavity. Press down firmly into the bottom (we used the Tbsp measuring spoon, but you could also use a shot glass or your fingers).
- Bake the crust for 8-10 minutes. Crust should be nice and golden in color.
- Take crust out of the oven and allow to cool completely.
Make the Cheesecake Filling
- Beat the cream cheese alone with a hand mixer or in a stand mixer.
- Add the sour cream, sugar and vanilla extract. Mix until everything is combined and smooth. Next, add in your eggs one at a time and mix until just combined. Don’t overmix or this will create too much air and your cheesecakes will sink when baked. Not to worry too much on this, as the size of mini cheesecakes eliminates this issue greatly and if it happens, it’s minimal. Plus, they still taste delicious. ? Lastly, fold in your rainbow Jimmie sprinkles with a spatula delicately until combined.
- Pour the mixture into your cavities on top of the bottom crust layer. Fill almost all the way to the top.
- Bake for 20 minutes, or until they are set. They will still jiggle a little bit. Makes sure they do not crack or they are overcooked.
- After baking, allow to cool in the pan completely on the counter. After they are cooled, place in the refrigerator to chill for a couple hours or overnight until firm.
Make Whipped Topping
- Add heavy cream to a food processor, then add the powdered sugar, milk powder, and vanilla to the cream.
- Whip the cream until it thickens (it will only take about 20-30 seconds, it sets up quick!).
- When you run a spoon through it, and it holds its shape without falling back too much, it’s ready to use.
- This recipe makes 2 cups of whipped cream.
- Spoon your whipped topping into a piping bag and pipe onto each mini cheesecake. Lastly, sprinkle extra rainbow Jimmie sprinkles on top of the whipped topping, then serve! Enjoy! ?
