Description
These Mini Rainbow Cheesecakes are vibrant, fun, and perfect for any celebration. Featuring a buttery graham cracker crust and a creamy, colorful cream cheese filling in six rainbow shades, they are layered beautifully and topped with fluffy whipped cream and festive sprinkles. Baked gently to preserve moisture and smooth texture, these single-serve treats offer a delightful combination of tart and sweet flavors that kids and adults alike will love.
Ingredients
Scale
Crust
- 3/4 cup (100g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 3 tbsp (42g) butter, melted
Filling
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/2 cup (115g) sour cream, room temperature
- 1 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- Purple gel icing color
- Blue gel icing color
- Green gel icing color
- Yellow gel icing color
- Orange gel icing color
- Red gel icing color
Topping
- 1/2 cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles
Instructions
- Prepare the crust: Preheat oven to 325°F (162°C). Line a cupcake pan with liners and optionally spray with non-stick spray. Pulse graham crackers in a food processor until fine. Combine crumbs with sugar and melted butter. Divide and press about 1 1/2 tablespoons into each liner’s bottom. Bake for 5 minutes, then cool.
- Make the filling: Lower oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until combined to minimize air and cracking. Scrape sides. Add sour cream and vanilla, mix on low until smooth. Incorporate eggs one at a time, beating slowly and scraping bowl sides after each addition.
- Color the batter: Divide batter evenly into six bowls (~less than 1/2 cup each). Add a different gel icing color to each: purple, blue, green, yellow, orange, and red.
- Layer the batter: Starting with purple, spoon about 2 teaspoons into each crust. Add blue batter in the center of the purple layer. Continue layering with green, yellow, orange, and red until cups are mostly full, creating colorful layers.
- Bake the cheesecakes: Bake for 18-20 minutes at 300°F. Turn off oven and keep door closed for 10 minutes. Crack oven door to cool for 15-20 minutes, then refrigerate to chill completely.
- Remove and decorate: Remove cheesecakes from pan and liners once chilled. To prepare whipped cream topping, whip cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. Pipe whipped cream on each cheesecake and sprinkle with sprinkles.
- Store: Refrigerate finished cheesecakes in an airtight container. Best enjoyed within 2-3 days.
Notes
- Using room temperature ingredients helps achieve a smooth, creamy texture without lumps.
- Beating the cream cheese mixture on low speed minimizes cracks on the cheesecake surface.
- Gel food coloring is preferred to prevent altering batter consistency.
- Chilling the cheesecakes thoroughly before decorating ensures whipped cream holds shape better.
- These mini cheesecakes can be made ahead and stored refrigerated for convenience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Mini Rainbow Cheesecakes, colorful cheesecake, mini cheesecake recipe, rainbow dessert, party dessert, cream cheese dessert, layered cheesecake
