Mini Funfetti Cheesecakes
These mini funfetti cheesecakes have a golden Oreo crust and lots of sprinkles. They are topped with homemade whipped cream, golden Oreo, and more sprinkles.
Servings: 12 cheesecakes
Calories: 245kcal
Ingredients
Golden Oreo Crust
- 1 ½ cups Golden Oreo crumbs
- 4 tablespoon Unsalted butter melted
Funfetti Cheesecake
- 8 oz Cream cheese room temperature
- ¼ cup White granulated sugar
- ⅛ cup Sour cream room temperature
- ⅛ cup Heavy cream room temperature
- 1 teaspoon Clear vanilla extract
- 1 Large egg room temperature
- ⅓ cup Sprinkles colorful jimmies sprinkles
Whipped Cream
- 1 cup Heavy cream cold
- 2 tablespoon Powdered sugar
- ½ teaspoon Pure vanilla extract
- 6 Golden Oreos cut in half
- Sprinkles for decoration
Instructions
Golden Oreo Crust
- Preheat oven to 325°F. Line a 12 cup muffin tin with muffin liners. Set aside.
- Use a food processor/ blender to blend golden Oreos into fine crumbs. Mix golden Oreo crumbs and melted butter together using a fork. Use 1 tablespoon to pack and scoop crust into muffin tin. Use a ⅛ cup measuring cup or a spice jar to compact the crust. Set aside.
Funfetti Cheesecake
- Use a mixer, and beat the cream cheese on medium-high for 1 minute. Scrape the bowl and add the sugar. Beat for 1 minute. Add in sour cream, heavy cream, and vanilla. Mix until smooth.
- Add in egg and mix on low until combined. Scrape the bowl halfway through. Take bowl off the mixer and add in sprinkles. Use a rubber spatula and fold in the sprinkles.
- Use a cookie scoop to evenly scoop the batter on top of the crust.
- Bake for 16-20 minutes. The cheesecake should have a slight jiggle in the middle and the edges should be set.
- Turn off the oven and prop open the oven door. Let the cheesecakes sit in the oven for 15 minutes. Then, transfer mini cheesecakes to a cooling rack.
- Allow them to cool completely. Store in an air tight container and chill in the fridge for 6 hours or overnight.
Whipped Cream
- Freeze a metal bowl and whisk attachments for 10 minutes
- Pour heavy cream, powdered sugar, and vanilla together in the cold bowl. Beat on high until stiff peaks form.
- Take wrappers off the cheesecakes. Pipe whipped cream on top of mini cheesecakes. Top with half a golden Oreo and sprinkles. Store in the fridge.
Notes
Room temperature ingredients- Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 245kcal | Carbohydrates: 15g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 93mg | Potassium: 50mg | Fiber: 1g | Sugar: 11g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg