Mini Funfetti Cheesecake Cookie Cups
Prep time: 
Cook time: 
Total time: 
Serves: 24-30 cookie cups
Soft sugar cookie dough loaded with rainbow sprinkles and pressed into mini muffin pans. The baked cookie cups are filled with no-bake vanilla cheesecake, topped with more sprinkles, and whipped cream! Try to allow yourself enough time for the cookie cups to cool completely before filling AND time to chill for about 30 minutes before serving.
  • For the Cookie Cups:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup rainbow jimmies sprinkles OR rainbow non-pariels
  • For the No-Bake Cheesecake:
  • 8 ounces plain cream cheese, softened
  • ⅓ cup sweetened condensed milk
  • 1½ teaspoons vanilla
  • 4 ounces (about half of an 8 ounce container) Cool Whip or whipped topping
  • more sprinkles (non-pariels pictured) and whipped cream to garnish
  1. Preheat the oven to 375.
  2. In a large bowl, beat together the softened butter and sugars until fluffy. Add the egg and vanilla and beat until combined.
  3. Dump in the flour, baking powder, and salt all at once. Mix until the dough is just combined. Stir in the ½ cup rainbow jimmies sprinkles.
  4. About a tablespoon at a time, drop balls of cookie dough into an ungreased mini muffin tin. There's no need to press in the dough; it will spread to fill the muffin cups.
  5. Bake for 10-12 minutes. I like mine on the softer side. They won't look done in the center, but you don't want them to brown.
  6. Let the cookie cups cool completely. I use a butter knife to help me pop them out of the pan.
  7. In a large bowl with your mixer (hand or stand) on high speed, beat the cream cheese and sweetened condensed milk until it's fluffy. Add the vanilla and beat for another minute or two. Gently fold in the Cool Whip until it's combined. Your no-bake cheesecake should be nice and fluffy.
  8. When your cookie cups cool, the middle will sink down. Spoon the cheesecake filling into each cup, letting it cover the top kind of like a frosted cupcake. Top with more sprinkles.
  9. Refrigerate before serving (at least 30 minutes).
  10. Top with whipped cream and more sprinkles to serve.
  11. **Store in the fridge in an air tight container so the cookie cup "crust" doesn't get hard**
Recipe by Sugar Dish Me at