Funfetti Cheesecake

These funfetti cheesecake cupcakes have 3 layers: birthday cake oreo crust, no bake funfetti cheesecake filling, and funfetti cream cheese buttercream!

Prep Time20 mins

Cook Time0 mins

Total Time20 mins

Course: Dessert

Cuisine: American

Keyword: birthday cake oreos, funfetti, no bake

Servings: cupcakes

Calories: 266kcal

Author: Jennifer Debth

Equipment

Ingredients

Crust

24 Birthday Cake Oreos

Filling

2 (8 oz) packages cream cheese softened to room temperature,
1 1/2 cups funfetti cake mix 1/2 box
1 teaspoon vanilla extract
1/2 cup Sour cream room temperature
1 (8 oz) tub Cool Whip thawed

Frosting

1 (8 oz) package cream cheese softened to room temperature
1/4 cup unsalted butter softened to room temperature
2 tablespoons heavy cream or half-and-half
1 teaspoon vanilla extract
1 1/2 cups funfetti cake mix 1/2 box
1/2 cup powdered sugar
pinch salt
sprinkles for decorating

US Customary - Metric

Instructions

Crust

Place Oreos in two (12 slot) paper lined standard muffin tins.

Filling

Using your stand mixer, beat the cream cheese and cake mix until smooth and fluffy, about 2 minutes.
Add the vanilla, sour cream and mix again until creamy, another 2 minutes.
Gently stir in the cool whip (on lowest setting for 30 seconds, then hand fold in using a spatula the rest of the way).
Spread the filling evenly into the prepared muffin tins. I used a cookie scoop for even filling.
Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Frosting

Beat together cream cheese and butter until smooth, about 2 minutes.
Beat in heavy cream (or half-and-half) and vanilla extract.
Add in funfetti cake mix, powdered sugar, and a pinch of salt and beat until fully combined.
Pipe onto the cupcakes and top with sprinkles, if desired!
Store in fridge until ready to serve.
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Nutrition