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Mini Rainbow Cheesecakes

Mini Rainbow Cheesecakes

Mini Rainbow Cheesecakes are incredibly easy to make and very festive. They taste delicious and would be a fun project to do with the kids.

Course Dessert
Cuisine American
Keyword Mini Rainbow Cheesecakes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 16 cupcakes
Calories 355 kcal
Author Catalina Castravet



  • 1 1/2 cup graham cracker crumbs
  • 4 1/2 tablespoons unsalted butter melted


  • 3 packages cream cheese 8 ounces each, room temperature
  • 1 cup white granulated sugar
  • 1/2 cup milk room temperature
  • 3 eggs room temperature
  • 3/4 cup sour cream room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
  • 5-8 drops purple gel food color
  • 5-8 drops blue gel food color
  • 5-8 drops green gel food color
  • 5-8 drops yellow gel food color
  • 5-8 drops orange gel food color
  • 5-8 drops red gel food color

Whipped Cream:

  • 2 cups heavy whipping cream cold
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons rainbow sprinkles


  1. Preheat oven to 350º F. Position oven rack in the middle.


  1. Line a regular sized muffin pan with 12 muffin liners. Plus 4 more if you have a small 6 cups muffin pan.
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.
  3. Add 1 tablespoon of graham cracker crumbs into each muffin cup.
  4. Use the back of a measuring spoon to press the crumbs down firmly into the muffin cups.
  5. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecakes.


  1. In a large bowl, using a high speed mixer, mix cream cheese with sugar until smooth. Stop and scrape the sides and bottom of the bowl once during the process.
  2. Blend in milk, mix in the eggs one at a time, mixing just enough to incorporate.
  3. Mix in sour cream, vanilla extract and flour until smooth. Stop and scrape the sides and bottom of the bowl once.
  4. Divide the cheesecake filling evenly between 6 bowls, I used soup bowls.
  5. Stir in the gel food colors into each one, add a few drops, stir using a spatula and if needed add more. Stir until well combined.
  6. Add the colored cheesecake batter to the muffin cups, about 3 - 4 tablespoons per muffin cup. Add the colored cheesecake batter in the following order: purple, blue, green, and yellow, orange, red. Make sure you divide it evenly and have enough of each color for all the muffin cups.
  7. Bake for 15-20 minutes or until the center of the cheesecake is only slightly jiggly.
  8. Allow the cheesecakes to cool to room temperature before topping with whipped cream.

Whipped Cream:

  1. Add heavy whipping cream to a cold bowl (I usually refrigerate it for 15 minutes), add sugar and vanilla extract and whisk on slow - medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  2. Add the whipped cream to a pipping bag fitted with a star tip and frost the cheesecakes. Garnish with rainbow sprinkles.
  3. Place cheesecakes in the fridge for at least 2-3 hours to chill before serving.
  4. Enjoy!

Recipe Video

Nutrition Facts
Mini Rainbow Cheesecakes
Amount Per Serving
Calories 355 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 109mg36%
Sodium 314mg14%
Potassium 182mg5%
Carbohydrates 27g9%
Fiber 0g0%
Sugar 20g22%
Protein 6g12%
Vitamin A 895IU18%
Vitamin C 0.2mg0%
Calcium 117mg12%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.