Introduction

These easy mini birthday cheesecakes are perfect for celebrations or a fun dessert treat. With a buttery nilla wafer crust, creamy filling full of colorful sprinkles, and topped with fluffy whipped cream, they are delightful bite-sized indulgences.

This image shows a close-up of a small round dessert with three visible layers. The bottom layer is thick and golden-brown, made of crumbly crust with a rough texture. The middle layer is a smooth, creamy white cheesecake filling, slightly taller than the crust. The top layer is a swirl of white whipped cream that forms a pointed peak, decorated with colorful sprinkles in pink, orange, yellow, and blue. Several similar desserts are blurred in the background, all placed on a glossy white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (about 112g) crushed nilla wafers (approximately a full cup of cookies)
3 tablespoons (43g) melted unsalted butter
16 ounces (452g) full-fat cream cheese, softened
1/3 cup (63g) white sugar
2 large eggs, at room temperature
1 tablespoon (15ml) pure vanilla extract
1/2 cup (120g) sour cream, softened
1/3 cup colorful sprinkles
1 cup (236ml) heavy cream
1/2 cup (65g) confectioners’ sugar
Extra sprinkles for decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with baking liners to ensure easy removal of the cheesecakes later on.
Step 2: Grind nilla wafers into fine crumbs using a food processor or blender. Mix these crumbs with melted butter until well combined. Spoon 1 heaping tablespoon of the crust mixture into each cupcake liner, pressing it down with a spoon to form a compact layer. Set aside.
Step 3: In a mixing bowl, beat cream cheese and sugar until smooth and lump-free, scraping down the bowl as needed. Add sour cream and vanilla extract, mixing until incorporated. Mix in the eggs until batter is smooth. Gently stir in the sprinkles.
Step 4: Spoon the cheesecake batter into the prepared liners using a large cookie scoop or ¼ cup measuring cup, filling nearly to the top but leaving about ¼-inch space. Sprinkle a few sprinkles on top. Bake for 15-18 minutes, until centers are slightly jiggly. Cool completely before refrigerating for at least 2 hours.
Step 5: Chill a mixing bowl and whisk attachment for 5-10 minutes. Pour heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually add confectioners’ sugar and beat until stiff peaks form. This whipped cream will top the cheesecakes.
Step 6: Before serving, pipe or spoon whipped cream on each cheesecake. Decorate with extra sprinkles or fresh fruit if desired. Store leftovers in an airtight container in the refrigerator.

Tips & Variations

Use colorful sprinkles inside the batter and on top for festive appearance and a fun texture.
For a citrus twist, add a teaspoon of lemon or orange zest to the cheesecake filling.
Swap sour cream for Greek yogurt for a tangier flavor and lighter texture.
Make these mini cheesecakes a day ahead to allow flavors to fully develop.
Use gluten-free cookies if you need a gluten-free dessert option.

Storage

Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. The whipped cream topping is best added fresh before serving, but you can keep the cheesecakes chilled and add whipped cream just prior to eating. For best texture, consume within 2-3 days.

How to Serve

The image shows a small round cheesecake with three clear layers on a pink cake stand against a white marbled texture. The bottom layer is a crumbly golden brown crust, the middle layer is thick and creamy off-white cheesecake, and the top is a swirl of white whipped cream decorated with colorful round and rod-shaped sprinkles in orange, pink, yellow, and blue. More mini cheesecakes appear blurred in the background on the same pink stand, also topped with whipped cream and sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared up to 24 hours in advance. Bake and chill them ahead, then add whipped cream just before serving to keep it fresh.

What can I use instead of nilla wafers for the crust?

You can substitute graham crackers, digestive biscuits, or any crunchy cookie you prefer. Just crush them finely and mix with melted butter as directed.