Mini cheesecakes are already fun and festive, but when you add cake batter flavor and colorful sprinkles, they become irresistible. These cake batter mini cheesecakes are creamy, sweet, and packed with the nostalgic flavor of vanilla birthday cake. They’re the perfect handheld dessert for parties, celebrations, or anytime you want something cute, colorful, and indulgent.
These cheesecakes start with a buttery vanilla cookie crust and are filled with a rich, cake batter-flavored cream cheese filling. The addition of rainbow sprinkles makes each bite feel like a party. They’re baked in muffin tins, making them easy to serve and share.
The recipe is beginner-friendly and doesn’t require a water bath or springform pan. You get all the creaminess of a classic cheesecake without the stress. They bake evenly, chill well, and taste even better the next day.
They’re also customizable. You can swap out the sprinkles for holiday-themed ones or use chocolate cookie crumbs for the base if you prefer. If you love that cake batter taste—slightly buttery, vanilla-forward, with a hint of almond—this dessert hits the spot.
Mini cheesecakes chill quickly and travel well, so they’re perfect for potlucks, birthdays, or packing in lunchboxes. And unlike larger cheesecakes, there’s no slicing involved—just grab and go.
Even better, these keep their texture beautifully in the fridge. That creamy, slightly dense filling pairs perfectly with the crunchy base and gives you that classic cheesecake satisfaction in just a few bites.
The batter comes together in minutes and bakes in under 20. Let them cool completely and chill before serving for the best texture. Add whipped cream or more sprinkles on top if you want to dress them up.
These are a fun way to mix up your dessert game without committing to a full-sized cheesecake. They also freeze well—just thaw in the fridge before serving.
Servings: Makes 12 mini cheesecakes
Time:
Prep Time: 15 minutes
Bake Time: 18-20 minutes
Cooling Time: 1 hour + 2 hours chill time
Total Time: ~3.5 hours
Ingredients:
Crust:
- 1 cup vanilla wafer crumbs (or golden Oreos, crushed)
- 3 tablespoons melted unsalted butter
Filling:
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup boxed vanilla cake mix (dry)
- 2 tablespoons rainbow sprinkles
Instructions:
- Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
- Mix cookie crumbs with melted butter and press about 1 tablespoon into each liner. Use a spoon or bottom of a glass to press flat.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add egg, sour cream, vanilla, and almond extract. Mix until combined.
- Stir in the dry cake mix until smooth. Fold in the sprinkles gently.
- Divide filling evenly among cups. Tap the pan lightly to release air bubbles.
- Bake for 18-20 minutes, until centers are set.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
- Optional: top with whipped cream and more sprinkles before serving.
Tips:
- Don’t overmix the batter to keep it smooth.
- Use full-fat cream cheese for the best texture.
- Let them cool fully before chilling to avoid cracks.
- Use pastel or bright sprinkles depending on the occasion.
Why You’ll Love This Recipe:
- Classic cheesecake meets cake batter in a fun mini form
- No water bath or complicated steps
- Colorful, festive, and easy to serve
- Perfect for parties and celebrations
- Freezer-friendly and make-ahead ready
These cakes batter mini cheesecakes are sweet, colorful, and creamy—a festive twist on classic cheesecake. With a buttery crust, cake mix-enhanced filling, and rainbow sprinkles, they’re perfect for birthdays, holidays, or whenever you want dessert to feel like a celebration.
