Mini Funfetti Cheesecakes are creamy, sweet, and packed with colorful sprinkles. These fun little treats are decadent without all of the calories. Made with minimal ingredients, these mini cheesecakes are easy to make and bake fast. Perfect for all ages, irresistible funfetti cheesecake bites are the perfect way to celebrate!
Preheat the oven to 350°F. Line 16 miniature muffin tins with paper muffin cups and place a mini vanilla wafer cookie upside down in the base of each.
In a mixer bowl fitted with a paddle attachment, cream together the cream cheese and sugar until smooth.
Add in egg and beat just until combined. Add Greek yogurt, heavy whipping cream, and vanilla, mixing until combined. Fold in the sprinkles until evenly disbursed.
Fill muffin cups to the top edge with cheesecake batter. Sprinkle with additional sprinkles, if desired.
Bake for 10-15 minutes, until the center is slightly jiggly, and the edges are puffed. Allow the cheesecakes to cool completely at room temperature. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Serve with whipped cream and additional sprinkles.
STORE - Transfer completely cool and set cheesecakes to an airtight container. Store in the refrigerator for up to 5 days. These cheesecakes are best enjoyed in the first 2-3 days, however.
FREEZE - Can you freeze mini cheesecakes? Absolutely! Transfer cooled cheesecakes to an airtight container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.