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Mini funfetti cheesecake getting sprinkles on top.

Mini Funfetti Cheesecakes

Stephanie Rutherford
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.
Prep Time 15 mins
Cook Time 20 mins
Chilling Time 6 hrs
Total Time 6 hrs 35 mins
Course Dessert
Cuisine American
Servings 12 cheesecakes
Calories 245 kcal

Ingredients
  

Golden Oreo Crust

  • 1 ½ cups Golden Oreo crumbs
  • 4 TBSP Unsalted butter melted

Funfetti Cheesecake

  • 8 oz Cream cheese room temperature
  • ¼ cup White granulated sugar
  • cup Sour cream room temperature
  • cup Heavy cream room temperature
  • 1 tsp Clear vanilla extract
  • 1 Large egg room temperature
  • cup Sprinkles colorful jimmies sprinkles

Whipped Cream

  • 1 cup Heavy cream cold
  • 2 TBSP Powdered sugar
  • ½ tsp 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 TBSP 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: 245kcalCarbohydrates: 15gProtein: 2gFat: 20gSaturated Fat: 12gCholesterol: 63mgSodium: 93mgPotassium: 50mgFiber: 1gSugar: 11gVitamin A: 715IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Keyword cheesecake, funfetti, golden oreo crust, mini cheesecakes, sprinkles, whipped cream
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