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Ice Cream Sundae Mini Cheesecakes topped with chocolate drip and sprinkles with a cherry on top, on a metal platter

Ice Cream Sundae Mini Cheesecakes

  • Author: Lindsay
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 53 minutes
  • Total Time: 2 hours 23 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Ice Cream Sundae Mini Cheesecakes are so fun and perfect for summer! The vanilla mini cheesecakes have an ice cream cone crust and are topped with strawberry and vanilla whipped cream, chocolate sauce, sprinkles and a cherry!



  • 3/4 cup (100g) sugar or waffle cone crumbs (I used 67 ice cream cones)
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) butter, melted


  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp (16g) flour
  • 1/2 cup (115g) sour cream
  • 1 1/2 tsp vanilla extract
  • 2 large eggs

Vanilla Whipped Cream

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 1/2 tsp vanilla extract

Strawberry whipped cream

  • 1/2 cup (12g) freeze dried strawberries
  • 3/4 cup + 2 tbsp (210g) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar

Chocolate sauce

  • 3 oz chocolate chips
  • 6 tbsp heavy whipping cream
  • Sprinkles
  • Cherries (with stem)



1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the cone crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
4. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
5. Add the sour cream and vanilla extract. Beat on low speed until well combined.
6. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
7. Divide the filling between the cheesecake cups until the cups are mostly full.
8. Bake the cheesecakes for 18 minutes, then turn off the oven and leave the door closed for another 10 minutes.
9. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
10. When cheesecakes are cooled, remove them from the pan. You can remove the cupcakes liners or leave them on.
11. To make the vanilla whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form. Set aside.
12. To make the strawberry whipped cream, add the freeze dried strawberries to a food processor and grind into a powder. Add the heavy whipping cream, powdered sugar and strawberry powder to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form. Set aside.
13. To make the chocolate sauce, add the chocolate chips to a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Let it sit for a minute or two, then whisk until smooth. Set aside.
14. Add each whipped cream to separate piping bag fitted with a large round piping tip. I used Ateco 809.
15. Pipe the whipped cream onto the tops of the cheesecakes in the shape of a dome to look like ice cream scoops. The technique I used is similar to the dome technique for frosting cupcakes shown in this tutorial.
16. Drizzle the chocolate sauce over the whipped cream. I added it to a piping bag fitted with a Wilton 10 tip to have a little more control.
17. Add sprinkles, cherries and any other toppings you might like.
18. Refrigerate until ready to serve. Cheesecakes are best when stored well covered for 3-4 days.


  • Serving Size: 1 mini cheesecake
  • Calories: 382
  • Sugar: 36.9 g
  • Sodium: 113 mg
  • Fat: 23.7 g
  • Carbohydrates: 39.9 g
  • Protein: 4.6 g
  • Cholesterol: 91.5 mg