Make These Yummy Cake Batter Mini Cheesecakes

by Jillian Leslie on

I love cake batter anything — cake, cookies, milkshakes… The flavors remind me of birthday parties when I was a kid. Plus I think they look so colorful and festive.Make These Yummy Cake Batter Mini Cheesecakes | CatchMyParty.com

So when we were coming up with an idea for a fun and colorful dessert, I immediately thought… cake batter cheesecake!! Plus, we just got this new mini cheesecake pan that I read good reviews about, and I couldn’t wait to try it out.

Make These Yummy Cake Batter Mini Cheesecakes

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Cake Batter Mini Cheesecakes


  • Author: Jillian Tohber Leslie
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 12 1x

Description

If you love the tang and sweetness of a good baked cheesecake with some sprinkles and cake batter for added yumminess, you’ll love this recipe!

It’s simple to make and they look so festive when they come out of the oven.


Scale

Ingredients

for the mini cheesecakes

For the Crust

  • 1/4 box graham crackers
  • 2 tablespoons walnut pieces
  • 4 tablespoons butter (1/2 stick)
  • 1/4 teaspoon salt

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Instructions

Step 1:

Preheat the oven to 350F.

Step 2:

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.

Step 3:

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.

Step 4:

Stir in the sprinkles, reserving a few pinches for garnish.

Step 5:

Pour the mixture into the mini cheesecake pan, about 1 1/2 tablespoons for each mini cheesecake.

Step 6:

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.

Step 7:

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 8:

Top with a dollop of whipped cream and add a few sprinkles. Aren’t they adorable and divine?!

Notes

Tip: Apply whipped cream right as you are about to serve because it will melt fast, even with chilled cheesecake. See my photos below!

  • Category: Dessert
  • Method: Baking

Nutrition

  • Calories: 100
  • Fat: 5g
  • Carbohydrates: 12g

Keywords: cheesecake, mini cheesecake, baked cheesecake, funfetti cheesecake, sprinkles cheesecake, dessert, cake batter cheesecake

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Comment

9 comments

  • no photo

    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/

  • no photo

    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

    Myra A wrote:

    Would these bake just as well in a cupcake pan? And how many would it yield?

  • no photo

    Lisa E wrote:

    Do you use the vanilla cake mix dry or mix it up as a batter first.

  • no photo

    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

    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.

  • no photo

    Cassandra B wrote:

    Do you use the cake powder or as a mixture (directions from the back of the box)?

  • Samantha V

    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?

  • no photo

    Lisl G wrote:

    I assume the walnuts in the crust are optional right? I can't have nuts and really love sprinkles.