Funfetti Dunkaroo Cheesecake Bites are exactly what they sound like—tiny, creamy, sprinkle-loaded cheesecake treats with all the nostalgic flavor of classic Dunkaroo frosting.
These little bites are soft, sweet, and ridiculously fun, bringing together a buttery vanilla cookie crust and a smooth cheesecake filling speckled with rainbow sprinkles. They taste like a childhood birthday party wrapped in a creamy, two-bite dessert.
Perfect for potlucks, holidays, birthday celebrations, bake sales, or anytime you want a treat that makes everyone instantly smile, these cheesecake bites combine the nostalgia of the ’90s with the indulgence of homemade cheesecake.
Equipment You Will Need
- Muffin tin (mini or regular)
- Paper liners
- Food processor or plastic bag + rolling pin
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Oven
- Cooling rack
Ingredients List
- Crust
- 40 Nilla Wafers (about 1 ¼ cups crumbs; reserve ¼ cup for topping)
- ¼ cup melted butter
- ¼ cup granulated sugar
- Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ⅓ cup rainbow sprinkles (jimmies work best)
Step-by-Step Instructions
Start by preparing the crust. Pulse the Nilla Wafers in a food processor until they become fine crumbs, reserving ¼ cup for topping later.
Mix the remaining crumbs with melted butter and granulated sugar until the mixture resembles wet sand. Line a muffin tin with paper liners and press about one tablespoon of crust mixture into the bottom of each cup. Use the back of a spoon or a small tart tamper to compact the crust firmly. Prebake at 325°F (163°C) for 5 minutes, then set aside to cool slightly.
To make the cheesecake filling, beat softened cream cheese and granulated sugar together until smooth and creamy, making sure no lumps remain. Add the eggs one at a time, mixing just until incorporated to avoid overbeating.
Add the vanilla extract and sour cream, blending until silky. Gently fold in the rainbow sprinkles with a spatula, stirring lightly to prevent color bleeding. Spoon the filling over the prebaked crusts, filling each liner almost to the top.
Bake the cheesecake bites at 325°F for 15–18 minutes, or until the centers are set but still slightly jiggly. Turn off the oven and crack the door open to let them cool gradually, helping prevent cracks. When cool enough to handle, transfer them to a cooling rack and allow them to reach room temperature.
Once cooled, refrigerate for at least two hours to fully set. Before serving, sprinkle the reserved Nilla Wafer crumbs and a fresh handful of rainbow sprinkles over the top for added crunch and color.
Tips for Best Results
Use room-temperature cream cheese for a perfectly smooth filling with no lumps. Jimmies (long sprinkles) work better than nonpareils, which tend to bleed color into the batter. Be gentle when folding in sprinkles to keep colors bright and clean.
Avoid overbaking—these cheesecake bites should look set around the edges but slightly wobbly in the center. Chill thoroughly for the best firm, creamy texture.
Prebaking the crust helps it stay crisp and prevents it from becoming soggy under the cheesecake. Line the muffin tin with paper liners for easy removal and cleaner edges. For extra flavor, mix in a teaspoon of cake batter flavoring to make them taste even more like Confetti Cake.
Variations and Fun Twists
Swap Nilla Wafers with Golden Oreos for a richer, sweeter crust. Add crushed Dunkaroo cookies (if you have them!) into the crust or sprinkle topping for ultimate nostalgia. Try using chocolate or strawberry sprinkles for themed treats.
Add a swirl of canned frosting on top for an extra Dunkaroo-inspired moment. Mix in mini white chocolate chips for added sweetness and texture.
For holiday versions, use seasonal sprinkle colors—pastel for Easter, red and green for Christmas, orange and purple for Halloween. You can even pipe a small dollop of whipped cream on top before adding sprinkles for a cupcake-like finish.
Serving Suggestions
Serve these cheesecake bites chilled, straight from the refrigerator for the perfect texture. Arrange them on a tiered platter for parties—they look vibrant and festive. Pair them with milk, iced coffee, hot chocolate, or sparkling drinks.
Add a small dipping bowl of frosting for an extra Dunkaroo-style experience. These mini cheesecakes are perfect for lunchboxes, dessert bars, and birthday celebrations where bite-sized treats are ideal.
Storage Instructions
Store cheesecake bites in an airtight container in the refrigerator for up to five days. They actually taste better as they chill and the flavors settle.
To freeze, wrap each cooled cheesecake bite tightly in plastic wrap and store in a freezer-safe bag for up to two months. Thaw in the fridge before serving. Avoid freezing with sprinkles on top if you want the colors to stay vibrant.
Frequently Asked Questions
Can I make these without a food processor?
Yes—place the cookies in a bag and crush them with a rolling pin.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture. Low-fat may cause the filling to be softer.
Can I use a mini muffin pan?
Absolutely—reduce baking time by 3–4 minutes for both crust and filling.
Why did my sprinkles melt or streak?
Use jimmies and fold gently to avoid bleeding.
