Birthday Cake Mini Cheesecakes
What’s better than a birthday cupcake? A birthday cupcake made out of cheesecake! These mini cheesecakes are loaded with rainbow sprinkles like a festive confetti cake. A vanilla wafer crust adds a buttery sweet crunch.
Make the Vanilla Wafer Crust
You only need 3 ingredients to make the crust for these cheesecakes - vanilla wafers, sugar, and butter. Grind the vanilla wafers so you have 1 heaping cup of crumbs. Mix those crumbs with 3 tablespoons each of granulated sugar and melted butter.
Evenly divide the crust mixture between the cups of a lined cupcake pan. Using the back of a spoon, press down the crumbs to compress them into a thin, even layer.
Bake the crusts at 325°F for 5 minutes. Remove from the oven and set aside until ready to use.
Make the Cheesecake Batter
In a large bowl using a stand mixer or handheld mixer fitted with the paddle attachment, mix together softened cream cheese and sour cream on medium-high speed until smooth. Next, add sugar and mix until light and fluffy. Then, add 2 eggs, vanilla extract, and almond extract and mix until smooth. Finally, fold in rainbow sprinkles using a rubber spatula or wooden spoon.
Distribute the cheesecake batter evenly into the cupcake pan with the pre-baked crusts. The liners will be almost all of the way full.
Bake, Chill, and Decorate
Bake the cheesecakes at 325°F for 18-20 minutes until the centers are just set. Allow the cheesecakes to cool in the pan for at least 5 minutes and then transfer to a wire rack to come to room temperature. Then, transfer to the refrigerator for at least 3 hours to fully chill and set.
Once completely cooled, top the cheesecakes with preferred toppings - such as whipped cream, chocolate sauce, and/or more sprinkles - and enjoy! Store in an airtight container in the refrigerator for up to 5 days.
Birthday Cake Mini Cheesecakes
Ingredients
- 1 heaping cup of vanilla wafer crumbs (measure the crumbs, not the original cookies)
- 3 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- 1/3 cup sour cream, room temperature
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup rainbow sprinkles
- Whipped cream, chocolate sauce, and/or caramel sauce
Instructions
- Preheat oven to 325°F. Line a cupcake pan with cupcake liners.
- In a small bowl, mix together the vanilla wafer crumbs, sugar, and melted butter. Evenly distribute into the cupcake liners and press down into an even layer using the back of a spoon.
- Bake the crusts for 5 minutes. Remove from the oven and set aside until needed.
- In a large bowl using a stand mixer or handheld mixer fitted with the paddle attachment, mix the cream cheese and sour cream on medium-high speed until smooth.
- Add the sugar and mix until light and fluffy.
- Add the eggs, vanilla extract, and almond extract and mix until smooth.
- Fold in the rainbow sprinkles using a rubber spatula or wooden spoon.
- Distribute the cheesecake batter evenly into the cupcake pan. The liners will be almost all of the way full. Bake for 18-20 minutes until the centers of the cheesecakes are just set. Allow the cheesecakes to cool in the pan for at least 5 minutes and then transfer to a wire rack to come to room temperature. Transfer to the refrigerator for at least 3 hours to fully chill and set.
- Once completely cooled, top the cheesecakes with preferred toppings and enjoy!
Notes
Storage Instructions: Store in an airtight container in the refrigerator for up to 5 days.
