Whip up a batch of these adorable cake batter mini cheesecakes for your next event.
I can picture them being served with this Unicorn Vanilla Hot Chocolate Recipe, their funfetti feel glamming up the treat table.
Festive and fun, this colorful dessert snack was top of mind when I wanted to share a pretty party treat with you guys.
I just got this new mini cheesecake pan that I read good reviews about, and I couldn’t wait to try it out.
I can just imagine these laid out at a pretty party setup like this Barbie party or at this glittering baby shower!
Pop these onto our Princess Personalised Plates or these Girly Personalised Plates; how adorable are they?!
Reasons To Love These Mini Cake Batter Cheesecakes
- Bite-size treats like this are great to satisfy a sweet tooth without eating a giant cake slice.
- Easy to make: no great skills required here, friends, just the will to and love of baking.
- Totally tasty: think tangy cream cheese combined with sweet vanilla flavors.
- Special occasion worthy, these little dainties will go down a treat at any event; from birthdays to baby showers, they’ll be your go-to.
- Easy to transport: I love making these to take to offsite parties. They are way easier to transport than a large wobbly cake.
- Make these a day ahead and save yourself some sweat and tears.
Ingredients and Supplies
- Cream cheese. Full fat is best for this recipe.
- Sour cream. Gives the most beautiful tang.
- Egg. Bring it to room temperature before using it.
- Granulated sugar. Plain ol’ white sugar will do.
- Pure vanilla extract This is the key flavoring in this recipe, so don’t leave it out – your cake will lack balance in flavor. If you need an alternative, try almond essence or lemon rind.
- Vanilla cake mix. This product is a great option to try.
- Sprinkles. For that funfetti feel, I love this brand.
- Graham crackers. You can also crush these by hand if you don’t have access to a food processor, so don’t let that stop you! Digestive biscuits are a good alternative.
- Walnut pieces. I love the nuttiness in this recipe.
- Butter. I use unsalted, but if you only have salted, don’t fret.
- Salt. Balances out the sweetness in the filling.
- Mini cheesecake pan. Try this one out; it makes the process a breeze!
- Food processor. You can also crush the crackers by hand.
How To Make Mini Cake Batter Cheesecakes
As explained, you don’t need to be a professional pastry chef to make these, here’s how to make your own set of pretty mini cheesecakes:
Step 1: Make the base
Preheat the oven to 350F.
First, Melt the butter (about 30 seconds on high in the microwave). Next, put the graham crackers, walnuts, and salt into a food processor and pulse until broken down into crumbs.
Add the melted butter and pulse until combined. Spray the pan with some nonstick spray. Place 2 teaspoons of graham cracker crumbs into each mini cheesecake container and pack firmly with a spoon.
Step 2: Make the filling
Add the cream cheese, sour cream, and vanilla in a large mixing bowl and mix until smooth. You can also do this in a stand mixer and a paddle attachment to make it easier.
Add the egg, mixing until incorporated. Mix in the sugar and cake batter, adding a few tablespoons at a time. You don’t want to over-mix; you just want a smooth consistency.
Stir in the sprinkles, reserving a few for garnish.
Step 4: Get them ready to bake
Pour the mixture into the mini cheesecake pan, about 1 1/2 tablespoons for each mini cheesecake over the graham cracker crusts.
Optional: Sprinkle the top of each cheesecake with sprinkles before baking. If you see the photo of the ones right out of the oven, those were topped with sprinkles, but the ones in the bottom photos with the whipped cream were not. Totally your choice.
Bake in the oven for 15 minutes. Let it cool on the counter until you can handle the pan, pop out each cheesecake, and chill for an hour or two. They will fall a little while cooling.
Step 5: Assemble and serve
Top with a dollop of whipped cream and add a few sprinkles. Store them in the fridge for a day or two if you need to, just remember to add the whipped cream topping at the end.
Tips and Substitutions
- Use room temperature ingredients: the secret to getting a lump-free, silky smooth filling and overall creamy cheesecakes.
- Don’t overfill your muffin tins with cheesecake batter to avoid the filling spilling over.
- Let them cool for 10 minutes in the oven with the door slightly ajar; this will help to prevent them from cracking as they cool down.
- If you don’t have cake mix, you can substitute this for 1/2 cup flour, 1/4 cup sugar, and 1/2 tsp baking powder. Problem solved!
- Vanilla extract: if you have none, you can zest in 1/2 a lemon rind to add flavor to this mini cheesecake recipe.
- Gluten-free: use a gluten-free cake mix and gluten-free cookies if you need to make a gluten-free version.
- If you don’t have mini cheesecake pans, use mini muffin pans with cupcake liners.
- Go wild and top with sliced strawberries or other fresh berries, chocolate ganache, chocolate chips, or caramel sauce.
- Use an ice cream scoop to measure each spoonful accurately.
If they are under or overbaked, they can sink in the middle. Also, if they cool too quickly, they are prone to deflating, so allow them to cool inside the oven for 10 minutes with the door ajar.
For this recipe, the mini cheesecakes bake for 15 minutes.
In the refrigerator, once cooled, they can be stored in an airtight container for 2-3 days without the whipped cream topping. That should be added last.
Other Sweet Treat & Party Ideas You’ll Love
- Unicorn Vanilla Hot Chocolate Recipe
- Glittering baby shower
- Barbie party
- Princess Personalised Plates
- Girly Personalised Plates
- for the mini cheesecakes
- 8 ounces cream cheese 1 8oz package
- 3 tablespoons sour cream
- 1 egg
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup vanilla cake mix
- ¼ cup sprinkles MY FAVORITE BRAND OF SPRINKLES***
- For the Crust
- ¼ box graham crackers
- 2 tablespoons walnut pieces
- 4 tablespoons butter 1/2 stick
- ¼ teaspoon salt
- Some of these links may be affiliate links. I may make a small commission if you click and buy at no expense to you.
- Preheat the oven to 350F.
- Melt the butter (about 30 seconds on high in the microwave). Put the graham crackers, walnuts, and salt into a food processor and pulse until broken down into crumbs. Add the melted butter and pulse until combined. Spray the pan with some nonstick spray. Place 2 teaspoons of graham cracker into each mini cheesecake container and pack firmly with a spoon.
- In a large mixing bowl, add the cream cheese, sour cream, and vanilla, and mix until smooth. Add the egg, mixing until incorporated. Mix in the sugar and cake batter, adding a few tablespoons at a time. You don’t want to over mix, you just want a smooth consistency.
- Stir in the sprinkles, reserving a few pinches for garnish.
- Pour the mixture into the mini cheesecake pan, about 1 1/2 tablespoons for each mini cheesecake.
- Bake in the oven for 15 minutes. Let it cool on the counter until you can handle the pan, pop out each cheesecake, and chill for an hour or two. They will fall a little while cooling.
- Top with a dollop of whipped cream and add a few sprinkles. Aren’t they adorable and divine?!
Give these utterly delicious mini cake batter cheesecakes a whirl. They are designed to impress and just add a touch of magic to your special event.
Check out our themes and inspirations page for your upcoming party and get free printables for your birthday parties!
This post may contain affiliate links that won’t change your price but will share some commission. We are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated.
Melissa S wrote:
Nice recipe. We'll be making these soon. I was a little bothered by the statement at the end "Note: I came up with this recipe myself." -- you can find this recipe all over the web http://livelovepasta.com/2011/10/mini-funfetti-cheesecakes/
Ginny B wrote:
The premise is the same but the recipe is different, by quite a bit. It's quite common for more than one person to have the same idea. Can't you just say they sound wonderful?
Myra A wrote:
Would these bake just as well in a cupcake pan? And how many would it yield?
Lisa E wrote:
Do you use the vanilla cake mix dry or mix it up as a batter first.
Kelly H wrote:
My thoughts exactly Ginny B... Why be so mean? Maybe it's a southern thing (call me a southern bell it's a compliment) but I was taught that if you can't say something nice then say nothing at all.... I will most certainly be making these for Easter!
Debra S wrote:
Melissa S - I agree the recipe is similar but it is not the same. This recipe has a graham cracker crust and the measurements are different. These look really yummy - thanks for posting the recipe. I can't wait to try them.
Cassandra B wrote:
Do you use the cake powder or as a mixture (directions from the back of the box)?
Samantha V wrote:
Do these freeze? I am *finally* starting my new years resolution and eating healthy, but these are making me rethink that lol. If I make these soon (aka tomorrow) do you know if they freeze?
Lisl G wrote:
I assume the walnuts in the crust are optional right? I can't have nuts and really love sprinkles.
To leave a comment Log in -or- Join the party