Description
Creamy, colorful, and party-perfect these little cheesecakes are loaded with rainbow sprinkles and topped with fluffy whipped cream! Made in a cupcake pan with a buttery Nilla wafer crust, they’re the ultimate bite-sized birthday dessert. Quick to bake, easy to chill, and guaranteed to wow guests of all ages.
Ingredients
For the Crust:
• 1¼ cups (112g) Nilla Wafer crumbs (about 1 heaping cup of cookies)
• 3 tbsp (43g) unsalted butter, melted
For the Cheesecake Batter:
• 16 oz (452g) full-fat cream cheese, room temp
• ⅓ cup (63g) granulated sugar
• ½ cup (120g) sour cream, room temp
• 1 tbsp (15ml) pure vanilla extract
• 2 large eggs, room temp
• ⅓ cup rainbow sprinkles
Optional Topping:
• 1 cup (236ml) heavy whipping cream
• ½ cup (65g) powdered sugar
• Extra sprinkles for garnish
Instructions
1️⃣ Prepare the Crust:
• Preheat oven to 350°F. Line cupcake pan with 15–16 liners.
• Crush Nilla Wafers in a food processor into fine crumbs.
• Mix with melted butter until combined.
• Add 1 heaping tablespoon of crust to each liner and press firmly. Set aside.
2️⃣ Make the Cheesecake Batter:
• In a large bowl, beat cream cheese and sugar until smooth.
• Add sour cream and vanilla; beat again.
• Add eggs one at a time, mixing just until combined.
• Gently fold in the sprinkles.
3️⃣ Bake & Chill:
• Scoop batter into each cupcake liner, filling nearly to the top.
• Add extra sprinkles on top if desired.
• Bake at 350°F for 15–18 minutes. Centers should jiggle slightly.
• Cool in pan, then refrigerate for at least 2 hours before serving.
4️⃣ Optional Whipped Cream Topping:
• Chill mixing bowl and beaters for 5–10 minutes.
• Beat heavy cream until soft peaks form.
• Add powdered sugar and continue beating until stiff peaks form.
• Pipe or spoon onto chilled cheesecakes. Garnish with sprinkles.
Notes
-
Room Temperature Ingredients Are Key
Always use room temperature cream cheese, sour cream, and eggs. This ensures a smooth batter and prevents lumps in your cheesecake filling. -
Best Sprinkles to Use
Use rainbow jimmies (the soft, rod-shaped sprinkles) to prevent color bleeding. Avoid nonpareils or sanding sugar, which may dissolve or discolor your batter. -
Make Ahead Friendly
These mini cheesecakes are perfect for making ahead. You can refrigerate them for up to 5 days or freeze them (without whipped topping) for up to 2 months. -
No-Bake Option
For a no-bake version, chill the crust instead of baking, and use a whipped cream–based filling. Perfect for summer entertaining without heating the oven. -
Topping Tip
Add whipped cream and extra sprinkles just before serving to maintain texture and color vibrancy. Stabilized whipped cream holds up better for longer events. -
Crust Swaps
No Nilla Wafers? Try graham crackers, golden Oreos, or shortbread cookies as a base. For a chocolate twist, use crushed chocolate sandwich cookies. -
Gluten-Free & Dairy-Free Options
Use gluten-free cookies for the crust and plant-based cream cheese, sour cream, and whipped topping for a dairy-free version. -
Serving Suggestion
Serve chilled directly from the fridge. These cheesecakes soften at room temperature, so they’re best consumed within 30 minutes of plating.
- Prep Time: 20 minutes (includes crust + filling assembly)
- Cook Time: 18 minutes (baking the cheesecakes)
- Category: Dessert
- Method: Baking (also includes No-Bake variation)
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (approx. 65g)
- Calories: 215 kcal
- Sugar: 14g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Mini Cheesecake Recipes, Birthday Party Ideas, Sprinkle Treats, Cupcake Pan Cheesecakes, No-Fuss Desserts, Colorful Party Foods, Easy Celebration Recipes, Whipped Cream Topped Treats, Cheesecake Lovers, Kid-Friendly Baking