Mini Funfetti Cheesecakes*

By srumbel

These are the best mini funfetti cheesecakes because they are loaded with sprinkles! Sprinkles in the graham cracker crust, in the cheesecake, and on top!
from thefirstyearblog.com

Ingredients

• Crust
• 1 cup graham cracker crumbs
• 1/4 cup rainbow jimmie sprinkles
• 4 tbsp unsalted butter, melted
• Cheesecake
• two 8 oz packages cream cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla extract
• 2 eggs, added one at a time
• 1/3 cup rainbow jimmie sprinkles

Preparation

Step 1

Crust

Preheat the oven to 350º F.

Line a regular sized muffin pan with 12 muffin liners.

In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.

Gently mix in the sprinkles.

Put 1 heaping tbsp of graham cracker crumbs in each muffin cup.

Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.

Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.


Cheesecake

In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.

Beat in the sugar and vanilla extract until smooth.

Beat in the eggs, one at a time.

Add the rainbow sprinkles, mix with a spatula.

Place a little more than 2 tbsp of cheesecake batter in each muffin cup.

Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.

Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.

For decoration: add a dollop of whipped cream to each cheesecake and top with sprinkles.

Yield: 12