Cake Batter Mini Cheesecakes

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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.

Prep Time45

Cook Time15

Course: Dessert

Servings:

Calories: 165kcal

Author: Jillian Tohber Leslie

Ingredients

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
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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:

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 7:

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

Video

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!

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