Description
These adorable mini funfetti cheesecake bites are the perfect bite-sized treat. They’re creamy, sweet, and bursting with colorful sprinkles, making them a fun and festive dessert everyone will adore.
Ingredients
1 3/4 cups honey graham cracker crumbs (about 12 rectangle sheets)
6 tablespoons butter melted and cooled
3/4 cup heavy whipped cream plus 2 tablespoons
1 1/2 cups full-fat cream cheese (1 1/2 bricks or 12 ounces) softened at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/2 cup rainbow jimmies sprinkle plus more to top cheesecakes
Instructions
1. In a food processor, blend graham crackers until you have coarse crumbs. Add melted butter and process until combined into a damp, sand-like consistency.
2. Line a muffin pan with liners. Divide the graham cracker mixture evenly among the 12 cups. Press firmly to form a crust. Set aside.
3. In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form, about 4-5 minutes.
4. In a separate bowl, beat cream cheese, powdered sugar, and extracts until smooth. Scrape the bowl sides.
5. Gently fold the whipped cream into the cream cheese mixture until combined.
6. Spoon the cheesecake mixture onto the graham cracker crusts. Cover and freeze for at least 1 hour.
7. Top with whipped cream or frosting and sprinkles (optional). Enjoy.
Notes
Room Temperature Ingredients: Always use room temperature cream cheese for a smooth, lump-free filling.
Don’t Overmix: Overmixing the filling can incorporate too much air, which can cause cracks. Mix the sprinkles in gently.
Chill Time: Don’t skip the chilling time! It’s essential for the cheesecakes to set properly.
Easy Removal: Use a toothpick or a small knife to gently loosen the edges of the cheesecakes from the muffin tin before removing them.
Storage: Store any leftover cheesecake bites in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American