Mini Funfetti Cheesecakes
Individual sized, funfetti cheesecakes, with an Oreo crust. Yum!! These desserts are super simple and easy to make. The pops of colors from the sprinkles make this a fun dessert to serve at any event. Plus a fluffy freshly made whipped cream topping to go on top of the cheesecake, so GOOD. An optional step to this recipe- adding vanilla bean powder. It helps enhance the flavor! Don’t have Vanilla Bean Powder? Don’t stress! It will still taste delicious without it. As always, we love to hear your thoughts on these adorable mini cheesecakes!
Description
Mini Funfetti Cheesecakes
Mini Funfetti Cheesecakes
- 12 Oreos
- 3/4 cup Granulated Sugar (Non-Salted)
- 1 1/2 tbsp All Purpose Flour
- 16 oz Cream Cheese (softened at room temperature)
- 2 Eggs
- 1/3 cup Sprinkles (Plus extra for topping)
- 1/4 cup Sour Cream
- 3 tbsp Heavy Cream (Topping)
- 2 tsp Vanilla Extract
- 1/8 tsp Vanilla Bean Powder (Optional but recommended)
- 1 cup Heavy Whipping Cream or Heavy Cream
- 3 tbsp Powdered Sugar
- 1/4 tsp Vanilla Extract
Egg Rolls
Sweetened Whipped Cream
Instructions
- Preheat oven to 325 degrees.
- Line a muffin pan with 12 paper liners. Place one Oreo in the bottom of each paper liner.
- In a mixing bowl, whisk together the sugar and flour. Set aside.
- Take a separate large mixing bowl or stand mixer bowl, add cream cheese. Pour sugar mixture over and whisk until smooth.
- Add one egg, mix. Add the second egg, whisk until smooth. Add vanilla extract, vanilla bean powder (optional), sour cream, and heavy cream. Whisk until smooth. Stir in sprinkles.
- Divide cheesecake batter evenly amongst the muffin cups and our over the Oreo.
- Bake for 20 minutes. Let cool for 15-20 minutes, or until fully cool. Cover and refrigerate for 3 hours. Do not use plastic wrap over the cheesecake, it will stick. Try to find a plastic lid to cover if possible, or loosely cover with foil.
- Optional Step - Right before the cheesecakes are finished chilling in the refrigerator, make your whipped cream. Place a glass mixing bowl and hand mixer beaters in the freezer for 10 minutes. Pour cream, powdered sugar, and vanilla into the glass bowl. Mix on medium speed until thickened. Roughly 1-2 minutes. Increase to high and whisk until stiff peaks form. Should take about 1-2 minutes. Pipe the whipped cream or simply scoop with a spoon onto the cheesecakes, whatever you prefer!
- Top the cheesecakes with whipped cream (optional) and sprinkles. Serve chilled and simply enjoyed!
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