I created my Funfetti Cheesecake as a playful no bake centerpiece with a surprising twist that will make you curious to read on.

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I make cakes for every kind of party but this No Bake Funfetti Cheesecake became my secret showstopper. It looks like childhood birthday chaos but tastes grown up and people keep asking how I got that creamy texture.

I used cream cheese to get that silky tangy base then folded in rainbow jimmies sprinkles so each bite pops like confetti. Its called Funfetti Cheesecake Recipe in my notes and honestly it fools your eyes, makes you laugh, then makes you want seconds.

You wont believe how quick it disappears at a party.

Ingredients

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Graham cracker crumbs add crunchy base, mostly carbs and a little fiber, yum
Granulated sugar makes it sweet, pure carbs, no real nutrients, guilty pleasure
Unsalted butter gives richness and fat, creamy mouthfeel, very caloric but tasty
Cream cheese brings tang and body, some protein and lots of fat, texture
Powdered sugar sweetens smoothly, adds structure, pure sugar, dissolves into the filling
Heavy whipping cream whips into fluff, high fat, makes filling light and airy
Sour cream adds a subtle tang, a bit of moisture and acidity, balances sweetness
Rainbow sprinkles add color and sugar crunch, mostly decorative and pure fun

Ingredient Quantities

1 1/2 cups (150 g) graham cracker crumbs

1/3 cup (67 g) granulated sugar

6 tablespoons (85 g) unsalted butter, melted

16 oz (454 g) cream cheese, softened

1 cup (120 g) powdered sugar (confectioners sugar)

1 cup (240 ml) heavy whipping cream, cold

1/2 cup (120 g) sour cream, room temp

1 teaspoon pure vanilla extract

Pinch of salt

1/2 cup (about 80 g) rainbow jimmies sprinkles, plus ~2 tablespoons extra for topping

How to Make this

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1. Stir together 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar and 6 tablespoons melted butter until the crumbs hold when squeezed, then press firmly into the bottom of a 9 inch springform pan lined with parchment; use the bottom of a measuring cup to get it compact and even.

2. Chill the crust in the fridge for 10 to 15 minutes while you make the filling so it firms up and wont crumble later.

3. In a bowl, beat 16 oz softened cream cheese with 1 cup powdered sugar and a pinch of salt until smooth and lump free, scraping the sides as you go; dont overbeat or it’ll get too soft.

4. Mix in 1/2 cup room temp sour cream and 1 teaspoon vanilla extract until fully incorporated and creamy.

5. Using a chilled bowl and beaters, whip 1 cup cold heavy whipping cream to soft peaks; stop when it holds shape but still looks glossy.

6. Gently fold the whipped cream into the cream cheese mixture until uniform and light; fold slowly so you keep the air.

7. Fold in 1/2 cup rainbow jimmies sprinkles very gently and quickly to avoid color bleed, then spoon the filling over the chilled crust and smooth the top. Sprinkle the extra ~2 tablespoons of sprinkles on top for decoration.

8. Cover loosely with plastic wrap and refrigerate at least 4 hours or overnight until fully set. If you’re in a hurry, freeze for 30 to 60 minutes to speed setting then move to the fridge, but dont leave it in the freezer too long or the texture changes.

9. Run a warm knife around the edge before unlatching the springform for clean slices; wipe the knife between cuts. Store covered in the fridge up to 3 days, and keep it cool during travel on a flat cold pack so it doesnt slump.

Equipment Needed

1. 9-inch springform pan lined with parchment paper (for the crust and easy release)
2. Measuring cups and spoons (dry set, plus 1/3 and 1/2 cup measurements)
3. Flat-bottomed measuring cup or sturdy glass to press and compact the crust
4. Mixing bowls, including one metal bowl you can chill for whipping cream
5. Electric hand mixer or stand mixer with beaters (chilled beaters help)
6. Rubber spatula and an offset spatula or spoon for smoothing the top
7. Whisk for quick blending and to help break up any lumps in the cream cheese
8. Sharp knife and a small bowl of hot water for the warm-knife trick when slicing
9. Plastic wrap for covering, and a flat cold pack or airtight container for storing or travel, dont forget to keep it cold

FAQ

How long does this no bake funfetti cheesecake need to chill before serving?

At least 4 hours, but overnight is best, 6 to 8 hours if you can. It firms up more and the flavors blend better, so dont skip the chill time.

Can I swap Cool Whip or whipped topping for the heavy cream?

Yes you can, but the texture changes. Cool Whip makes it lighter and a little less creamy, and it might be less stable. For the classic dense, silky filling whip real heavy cream to soft peaks and fold in.

My cheesecake turned out a bit runny, what happened and can I fix it?

Most likely reasons: cream wasnt whipped enough, cream cheese too warm, or it didnt chill long enough. To fix fast, chill it longer. If you need immediate rescue, gently warm 1 teaspoon powdered gelatin in 2 tablespoons cold water until bloomed, melt briefly, whisk into a few tablespoons warmed cream, then fold in and refrigerate, but this will change the texture slightly.

Can I use different sprinkles or add other mix-ins?

Yep, jimmies or sanding sugar sprinkles work best, nonpareils can bleed color less but sometimes feel gritty. Avoid chocolate nonpareils cause they can melt and smear. Fold in sprinkles gently at the end so they dont bleed or deflate the whipped cream.

How do I store or freeze leftovers?

Store covered in the fridge for up to 4 days. To freeze, wrap tight or put in an airtight container, freeze up to 1 month for best quality. Thaw overnight in the fridge before serving, the sprinkles on top may soften a bit.

Whats the fastest way to soften cream cheese without making it warm and lumpy?

Cut into small cubes and let sit at room temp 30 to 45 minutes, or microwave in 10 to 15 second bursts, pressing between bursts so it softens evenly. Dont overheat or it gets grainy.

No Bake Funfetti Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: swap for crushed digestive biscuits or vanilla wafers, use a 1 to 1 weight swap; for a chocolate twist use Oreo crumbs (reduce any extra sugar a bit).
Unsalted butter (melted): you can use melted coconut oil 1 to 1 (gives a slight coconut note) or melted salted butter but skip adding extra salt in the filling.
Heavy whipping cream: replace with the thick part of chilled full fat coconut cream 1 to 1 for a dairy free option, or use a whipped topping (like thawed frozen whipped dessert) in equal volume if you need convenience.
Sour cream: plain Greek yogurt is the best stand in, use equal amounts; creme fraiche works too if you want richer flavor.

Pro Tips

1) Chill everything you can. cold bowl, cold beaters, cold cream makes whipping faster and keeps the filling light. if the cream cheese gets too soft while you work, pop it in the fridge 15 to 20 minutes and then finish — it comes back, trust me.

2) To stop sprinkle color from bleeding, fold them in at the very last second and do it super gently and fast, or just sprinkle most on top instead of mixing them in. another trick is to toss the jimmies with a teaspoon of cornstarch before adding so some moisture is absorbed and the colors stay put.

3) If you need the cheesecake to hold up for travel or a party, stabilize it. bloom 1 teaspoon unflavored gelatin in 2 tablespoons cold water, warm until dissolved and cool slightly then stir into the cream cheese mix before folding in whipped cream, it firms without changing flavor. dont overdo it though or the texture gets gummy.

4) For a firmer, less soggy crust try pressing it extra tight with the flat bottom of a measuring cup and chilling it long enough to set, or bake the crust for about 8 to 10 minutes for extra crunch if you prefer. also, always run a warm knife between cuts for cleaner slices, wiping it off after each slice.

No Bake Funfetti Cheesecake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I created my Funfetti Cheesecake as a playful no bake centerpiece with a surprising twist that will make you curious to read on.

Servings

servings

Calories

429

kcal

Equipment: 1. 9-inch springform pan lined with parchment paper (for the crust and easy release)
2. Measuring cups and spoons (dry set, plus 1/3 and 1/2 cup measurements)
3. Flat-bottomed measuring cup or sturdy glass to press and compact the crust
4. Mixing bowls, including one metal bowl you can chill for whipping cream
5. Electric hand mixer or stand mixer with beaters (chilled beaters help)
6. Rubber spatula and an offset spatula or spoon for smoothing the top
7. Whisk for quick blending and to help break up any lumps in the cream cheese
8. Sharp knife and a small bowl of hot water for the warm-knife trick when slicing
9. Plastic wrap for covering, and a flat cold pack or airtight container for storing or travel, dont forget to keep it cold

Ingredients

1 1/2 cups (150 g) graham cracker crumbs
1/3 cup (67 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted
16 oz (454 g) cream cheese, softened
1 cup (120 g) powdered sugar (confectioners sugar)
1 cup (240 ml) heavy whipping cream, cold
1/2 cup (120 g) sour cream, room temp
1 teaspoon pure vanilla extract
Pinch of salt
1/2 cup (about 80 g) rainbow jimmies sprinkles, plus ~2 tablespoons extra for topping

Directions

Stir together 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar and 6 tablespoons melted butter until the crumbs hold when squeezed, then press firmly into the bottom of a 9 inch springform pan lined with parchment; use the bottom of a measuring cup to get it compact and even.
Chill the crust in the fridge for 10 to 15 minutes while you make the filling so it firms up and wont crumble later.
In a bowl, beat 16 oz softened cream cheese with 1 cup powdered sugar and a pinch of salt until smooth and lump free, scraping the sides as you go; dont overbeat or it'll get too soft.
Mix in 1/2 cup room temp sour cream and 1 teaspoon vanilla extract until fully incorporated and creamy.
Using a chilled bowl and beaters, whip 1 cup cold heavy whipping cream to soft peaks; stop when it holds shape but still looks glossy.
Gently fold the whipped cream into the cream cheese mixture until uniform and light; fold slowly so you keep the air.
Fold in 1/2 cup rainbow jimmies sprinkles very gently and quickly to avoid color bleed, then spoon the filling over the chilled crust and smooth the top. Sprinkle the extra ~2 tablespoons of sprinkles on top for decoration.
Cover loosely with plastic wrap and refrigerate at least 4 hours or overnight until fully set. If you're in a hurry, freeze for 30 to 60 minutes to speed setting then move to the fridge, but dont leave it in the freezer too long or the texture changes.
Run a warm knife around the edge before unlatching the springform for clean slices; wipe the knife between cuts. Store covered in the fridge up to 3 days, and keep it cool during travel on a flat cold pack so it doesnt slump.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.