My favorite cake flavor infused into miniature cheesecakes with the sweet addition of Golden Oreos!
Funfetti has always been my favorite cake flavor. I just love the sweet vanilla flavor and the fun and super colorful sprinkles that are baked in. Oh, and the frosting! You know, the kind with the yummy miniature rainbow chips? That stuff is pure crack, if you ask me. Although that canned stuff from the store is teeming with preservatives, just hand me a spoon and I’ll devour that can of sweet Funfetti goodness in 30 seconds. I’m not above using my fingers either.
I don’t know if it was the advent of Pinterest, but Funfetti seems to be in everything nowadays. So I figured, why not join in on the fun and create some of my own Funfetti magic?
How about miniature Funfetti cheesecakes!
And while we’re at it, let’s add in some of those wonderfully creme-filled Golden Oreos!
The crushed Golden Oreo wafers really paired well with the buttery cake batter flavor of the cheesecake.
Instead of making a graham cracker crust, I opted for Golden Oreos as the base. Ok, so I didn’t actually use the Golden Oreos–I used a generic version from Target, but hey, they taste identical to the original and they’re cheaper!
Wanna know the secret to getting that wonderful cake batter flavor without the cakemix? It’s a combination of extracts–vanilla, almond, and butter flavoring.
What is butter flavoring, you might ask?
I first learned about it when I took a cake decorating class. The buttercream frosting that we used called for butter flavoring, and ever since I made this discovery, I’ve been a new woman!
It’s a great way to add that buttery flavor to baked goods without actually using butter. And I’ve found that combining it with vanilla and almond extract really mimics that delicious unbaked flavor of cake batter. You can find butter extract at Michael’s or any bakeshop or craft store.
Wanna know the best part about these little cakes of smooth funfetti cheesecakey goodness?
They only take 30 minutes to make!
Just take a look at my step-by-step photos, and you’ll agree that these are a snap to make!
Preheat the oven to 350F degrees. Start by lining a cupcake tin and placing a cookie into each cup.
Get to choppin’ six cookies!
Mix the cream cheese and sugar together. Add the greek yogurt, eggs, and extracts and stir until combined.
Fold in the chopped cookies and sprinkles.
Spoon the batter into the the cupcake tin and bake in the oven for 20 minutes or until centers are set.
Garnish with a dollop of fresh whipped cream and even more of those cute colorful sprinkles, if you like!
- 21 Golden Oreos (15 for the bottom crusts, 6 for chopping)
- 2 (8 oz) packages cream cheese
- 1/2 cup (100g) sugar
- 1 (5.3 oz) container vanilla greek yogurt*
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 2 teaspoons butter extract
- 1/4 cup rainbow sprinkles
- Preheat oven to 350F degrees. Start by lining a cupcake tin and placing a cookie into each cup.
- Coarsely chop 6 cookies and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the cream cheese and sugar until combined. Add the yogurt, eggs, and extracts. Mix well until blended.
- Fold in the sprinkles and chopped cookies.
- Spoon the batter into the cupcake tin (on top of each cookie), filling each cup all the way.
- Bake in the oven for 20 minutes, or until the centers are set. Chill in the refrigerator for at least 3 hours before serving.
- * Plain yogurt or sour cream work as well. I just prefer the nice hint of vanilla from the greek yogurt in the cheesecakes.