Mini Cake Batter Cheesecakes

Mini Cake Batter Cheesecakes – These fun mini cheesecakes taste like cake batter and are packed full of sprinkles!




12 chocolate sandwich cookies
2 (8 oz) packages of cream cheese, softened to room temperature
2/3 cup granulated sugar
2 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1 teaspoon imitation butter extract
1/2 cup Funfetti cake mix (dry)
1/3 cup rainbow sprinkles


1 stick salted butter, softened
3 TBS heavy cream
1/2 teaspoon vanilla extract
1/4 cup Funfetti cake mix (dry)
1 1/4 cups powdered sugar


  1. Preheat oven to 350. Line 12 muffin tins with liners. Place a cookie in the bottom of each liner and set aside.
  2. In the bowl of your mixer, beat cream cheese on medium speed until smooth and creamy. Scrape sides of bowl and add granulated sugar. Beat on medium speed for 2 minutes.
  3. With the mixer on medium-low, add eggs one at a time, scraping the sides of bowl as needed. Add sour cream and extracts, beating on medium-low until combined. Fold in cake mix and sprinkles with a rubber spatula, scraping from the bottom of the bowl to ensure that everything is combined.
  4. Spoon batter into prepared muffin tins until full. Bake for 20 minutes — centers should be oh so SLIGHTLY jiggly. Let cool in pans until room temperature, then remove to a plate and refrigerate.
  5. Prepare frosting: In the bowl of your mixer, beat butter, cream, and vanilla on medium low until smooth. Add powdered sugar and cake mix, beating on low until just combined. Increase mixer speed to high and beat for one minute. Frost cooled cupcakes, garnish with sprinkles, and serve.

Keywords: cheesecakes, mini desserts, mini cheesecakes, desserts