Mini Sprinkle Cheesecakes
These mini sprinkle cheesecakes are light, creamy and colorful with every bite. They are the perfect dessert for any occasion. This is an easy recipe that will be sure to be a crowd pleaser!
They are delicious as-is or you can top with your fresh fruit of choice, jelly, or whipped cream!
How to Make:
Ingredients needed:
- Graham crackers crushed
- Butter, melted
- Cream cheese, softened at room temperature (full fat)
- Vanilla extract
- Granulated sugar
- Fresh lime juice
- Large eggs
- Rainbow sprinkles
Directions:
- Preheat the oven to 350 degrees
- Crush graham crackers into fine crumbs or use a food processor
- Melt butter and mix with graham cracker crumbs
- Distribute 1 tablespoon of the crumb mixture each among the 12 cup muffin tin (greased or lined with muffin cups)
- Use the bottom of a round 1/4 cup measuring cup (or similar) and press crumb mixture firmly down to pack together
- Bake crust in the oven for 4 minutes
- While the crust is cooling, use and electric mixer to combine the cream cheese, vanilla and sugar until smooth
- Add in lime juice and eggs and mix again
- Fold in the sprinkles and pour into muffin tin on top of crust, should fill about to the top
- Cook for 16 to 18 minutes until set, they should have a slight jiggle
- Let the cheesecakes come to room temperature first and then refrigerate (covered) for at least 4 hours or overnight
Looking to make ahead and freeze? Not a problem!
If you are looking to freeze, allow to cool at room temperature and place in the fridge for 4 hours so they set properly. After, you can freeze in a seal-tight container. Take out a few hours before eating to allow to fully thaw – they taste just as great, you would never know they were frozen!
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Mini Sprinkle Cheesecakes
These mini sprinkle cheesecakes are light, creamy and colorful with every bite. They are the perfect dessert for any occasion. This is an easy recipe that will be sure to be a crowd pleaser!
Equipment
- 1 Standard size muffin tin
- 12 Muffin cup liners (or greased muffin tin)
- 1 Electric mixer (stand or hand mixer)
Ingredients
- 1 cup graham crackers, crushed
- 1/3 cup butter melted
- 2 8 oz blocks of cream cheese, softened at room temperature (full fat)
- 1 1/2 tsp vanilla extract
- 1/3 cup granulated sugar
- 1 tsp fresh lime juice
- 2 large eggs
- 1/4 cup rainbow sprinkles
Instructions
- Preheat the oven to 350 degrees
- Crush graham crackers into fine crumbs or use a food processor
- Melt butter and mix with graham cracker crumbs
- Distribute 1 heaping tablespoon of the graham cracker mixture among the 12 cup muffin tin (greased or lined with muffin cups)
- Use the bottom of a round 1/4 cup measuring cup (or similar) and press crumb mixture firmly down to pack together
- Bake crust in the oven for 4 minutes
- While the crust is cooling, use and electric mixer to combine the cream cheese, vanilla and sugar until smooth
- Add in lime juice and eggs, and mix again
- Fold in the sprinkles and pour into muffin tin on top of crust, should fill about to the top
- Cook for 16 to 18 minutes until set, they should have a slight jiggle
- Allow cheesecakes to come to room temperature and then cover with plastic wrap and place in the fridge for at least 4 hours before eating
- ENJOY!
Notes
Can be enjoyed topped with fresh fruit, jelly, or whipped cream!
