Funfetti cheesecake cups
FUNFETTI CHEESECAKE CUPS ✨
Creamy, sprinkle loaded, topped with whipped cream, white chocolate, and a cherry on top. They’re giving birthday party vibes in every bite 🎉🍒
These need to stay refrigerated, but let them sit out 10–15 minutes before serving for the perfect creamy texture!
For the crust:
¾ cup vanilla wafers, crushed
2 ½ tablespoons unsalted butter, melted
Pinch of salt
For the cheesecake filling:
2 (8 oz) blocks cream cheese, softened
1 cup sugar
1 ½ tablespoons all-purpose flour
2 teaspoons vanilla extract
⅛ teaspoon salt
3 large eggs
¼ cup sour cream
4–6 tablespoons rainbow sprinkles
For the topping:
Whipped topping (like Cool Whip or Pastry Pride)
White chocolate (melted)
Rainbow sprinkles
Stemmed maraschino cherries, drained and dried
1. Preheat oven to 325°F and line cupcake tins with liners.
2. Mix crushed vanilla wafers, melted butter, and salt until combined.
3. Add about 1 ½ tablespoons of crust mixture to each liner and press down firmly.
4. Beat softened cream cheese and sugar until smooth and creamy.
5. Mix in flour, vanilla, and salt. Then add eggs one at a time, mixing just until combined. Stir in sour cream until smooth.
6. Fill each cupcake liner about ¾ full with cheesecake filling.Lightly sprinkle the tops with rainbow sprinkles before baking.
7. Bake at 325°F until centers are set (about 18–22 minutes).Let cool completely, then refrigerate overnight.
8. Before serving, top with whipped topping, drizzle with white chocolate, add rainbow sprinkles, and finish with a cherry.
Thank you for watching🩵
If you're looking to add a joyous and colorful twist to traditional cheesecake, funfetti cheesecake cups are a delightful choice. These mini cheesecakes bring birthday party vibes with every bite, thanks to the rainbow sprinkles mixed into the creamy filling and sprinkled on top before baking. One helpful tip I've found is to let these refrigerated cheesecake cups sit at room temperature for about 10 to 15 minutes before serving. This resting time enhances their creamy texture, making them incredibly smooth and luscious. A key element to these funfetti cheesecake cups is the crust, made from crushed vanilla wafers combined with melted unsalted butter and a pinch of salt. This simple crust adds a subtle sweetness and crunch that complements the rich cheesecake filling. While baking, the rainbow sprinkles on top slightly melt, blending into the cheesecake, and giving it a charming, festive look. For topping these cheesecake cups, I love using a fluffy whipped topping such as Cool Whip, which adds lightness and balances the richness. Drizzling melted white chocolate over the whipped cream and adding extra rainbow sprinkles with a classic maraschino cherry on top really completes the look — almost too pretty to eat! These small touches also add texture and flavor layers. When it comes to customizing your funfetti cheesecake cups, feel free to experiment with different types of sprinkles or even add a splash of lemon extract in the filling for a slight citrusy brightness. For those who want a gluten-free option, substituting the vanilla wafer crust with almond flour or gluten-free cookie crumbs works well. I recommend preparing these cups at least a day ahead since they need to chill overnight for the best flavor and texture. Bringing them out just before serving makes for a perfect dessert to impress guests at casual gatherings or celebrations. Overall, funfetti cheesecake cups are an easy-to-make, visually appealing dessert that's sure to bring smiles and a festive atmosphere to your table.