Ingredients
Scale
- 1 cup crushed vanilla wafers (about 70 wafers, finely crushed)
- 3 tbsp melted unsalted butter
- 1/2 cup sour cream
- 1/3 cup colorful sprinkles (optional)
- 16 oz full-fat cream cheese, room temperature
- 2 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1/3 cup white sugar
- 1/2 cup confectioners’ sugar
- 1 cup heavy cream, very cold
- Extra sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix crushed vanilla wafers with melted butter. Press 1 heaping tablespoon into each liner for the crust. Set aside.
- Beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, then eggs, mixing until incorporated. Stir in sprinkles.
- Fill each cupcake liner ¾ full with batter. Sprinkle additional sprinkles on top. Bake 15–18 minutes until centers are slightly jiggly. Cool completely, then chill at least 2 hours.
- Prepare whipped cream by chilling bowl and whisk, then beat heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.
- Top chilled cheesecakes with whipped cream and extra sprinkles before serving. Store remaining cheesecakes in an airtight container in the fridge.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Freeze without toppings for up to 3 months; thaw overnight in the fridge before serving.
- Use room temperature ingredients for a smooth batter and avoid cracks.
- Do not overbake; centers should be slightly jiggly.
- Chill cheesecakes thoroughly before topping with whipped cream or sprinkles.
- Prep Time: 20-30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian