Funfetti Sprinkle Cheesecake – Perfect for any celebration!
Sprinkles, particularly the rainbow variety, make everything better!
For me, this no-bake funfetti cheesecake evokes fond memories of birthday parties, ice cream cones, frosted cupcakes, and fun times with friends and family.
I get the same warm and fuzzy feelings from funfetti cake batter dip, rainbow cupcakes, and my funfetti layer cake, which you should also try making very soon.
For this no-bake cheesecake recipe, I’m swapping out my usual graham cracker crust for a sweet, buttery crust made with Golden Oreos.
The super creamy cheesecake filling has the flavor of your favorite confetti sprinkle cake, courtesy of a boxed vanilla (or Funfetti if you can find it) cake mix and creamy white chocolate.
And of course, this cheesecake is finished off with freshly whipped cream and even more sprinkles! Buy a big container of rainbow jimmies for this recipe! The more sprinkles, the better!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- For the Crust: Salted butter and a bit of salt are added to crushed Golden Oreos to create this easy no-bake crust. I’m adding salt because vanilla sandwich cookies are quite sweet.
- Cream Cheese and Sour Cream: Using both of these full-fat dairy products ensures a rich, creamy no-bake cheesecake filling that is the perfect consistency.
- Heavy Cream: Used a few times in this recipe, we’ll use a little bit to make a simple white chocolate ganache in the microwave, a bit more whipped to lighten up the cheesecake filling, and the rest to create fluffy rosettes of whipped cream for the topping.
- White Chocolate: I love the sweet, rich flavor that melted white chocolate adds. You can use white chocolate chips or a chopped-up white chocolate bar.
- Lemon Juice: I add a bit of lemon juice to all of my cheesecake recipes. The acidity helps to balance the richness of the cream cheese.
- Cake Mix: If you can find a box of Funfetti cake mix, use that! Otherwise, vanilla or yellow cake mix will work just fine. The Funfetti version is preferred because it comes with extra sprinkles.
Tip!
When working with raw flour or raw cake mix, you will want to heat treat it first to avoid any food safety issues. Add the cake mix to a sheet pan and bake it for about 10 minutes at 300°F (150°C).
Storing Tips
- Once made, the cheesecake should set in the fridge for at least 12 hours.
- Keep it in the fridge, wrapped well, for up to 4-5 days.
- You can also freeze this dessert for up to 3 months. Wrap the entire cheesecake or individual slices in plastic wrap and then add another layer of wrap or use a freezer bag. Thaw in the fridge before serving.
- If you’re making this dessert ahead of time, wait to add the whipped cream topping until closer to the time you plan to serve it. You can also stabilize the whipped cream with a bit of gelatin if you’d like.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
No Bake Funfetti Cheesecake
Equipment
- 8- or 9-inch (20–23 cm) springform pan
- Electric Hand Mixer
- Mixing Bowls
- Rubber Spatula
- microwave-safe bowl
- Measuring cups and spoons
- Piping bag and decorative tip
- Offset spatula or spoon for smoothing
Ingredients
Crust
- 30 Golden Oreos crushed
- 8 tablespoons (113 g) salted butter melted
- ¼ teaspoon (1.5 g) salt
- 3 tablespoons (30 g) rainbow jimmies
Cheesecake
- 1¼ cups (300 ml) heavy cream divided
- 8 ounces (225 g) white chocolate chopped
- 16 ounces (450 g) full-fat cream cheese softened
- ½ cup (60 g) powdered sugar
- ½ cup (60 g) Funfetti or vanilla cake mix heat-treated (see note)
- ¼ cup (60 g) sour cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1 tablespoon (15 ml) lemon juice
- ½ cup (50 g) rainbow jimmies
Topping
- 1 cup (240 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ¼ cup (25 g) rainbow jimmies optional
Instructions
- Line an 8- or 9-inch (20–23 cm) springform pan with parchment paper.
- In a medium bowl, combine crushed Golden Oreos, melted butter, and salt. Mix until evenly combined. Stir in 3 tablespoons of rainbow jimmies.
- Press the mixture firmly into the bottom and 1 inch (2.5 cm) up the sides of the prepared pan using the bottom of a glass or measuring cup. Refrigerate the crust while preparing the filling.
- Place 2 tablespoons (30 ml) of the heavy cream in a microwave-safe bowl and heat for 20 seconds or until very hot.
- Add the chopped white chocolate to the hot cream and stir until melted and smooth. Microwave an additional 15 seconds if needed. Set aside to cool slightly.
- In a large bowl, combine cream cheese and powdered sugar. Beat with an electric mixer until smooth and fluffy.
- Add sour cream and heat-treated cake mix. Mix until incorporated.
- Add pure vanilla extract and lemon juice. Mix again until combined.
- Stir in the melted white chocolate mixture until fully incorporated.
- In a separate bowl, whip the remaining (270 ml) heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake batter until just combined. Add ½ cup of rainbow jimmies and stir lightly to avoid color bleeding.
- Pour the batter into the prepared crust.
- Smooth the top with a spatula. Cover and refrigerate overnight, for at least 12 hours.
- When ready to serve, whip 1 cup (240 ml) of heavy cream with ¼ cup (30 g) of powdered sugar until stiff peaks form.
- Transfer to a piping bag fitted with a 2D or similar piping tip.
- Release the cheesecake from the springform pan and remove the parchment.
- Sprinkle ¼ cup (25 g) of rainbow jimmies over the center of the cheesecake, leaving a 1-inch (2.5 cm) border.
- Pipe rosettes or your preferred design around the border.
Notes:
- Heat-treat raw cake mix: Spread the mix on a parchment-lined baking sheet and bake at 300°F (150°C) for 7-10 minutes. The flour should reach a temperature of 160°F/72°C to be safe to consume. Cool completely before using. For this small amount of cake mix, you can also heat treat it in the microwave. Cook in 20-30 second intervals, stirring and measuring the temperature after each.
- Do not overmix the batter once the rainbow jimmies (sprinkles) are added. They can bleed color and turn the batter gray.
- It’s important to use jimmies (long sprinkles) rather than small round nonpareils, as the nonpareils are too hard and will bleed excessively.
- If you can’t find Funfetti cake mix, use vanilla or yellow cake mix instead. All three have a similar flavor.
- If you need to stabilize the whipped cream topping, add ¼ teaspoon (1.5 g) bloomed and liquefied gelatin before whipping.
- Storage: Once made, the cheesecake should set in the fridge for at least 12 hours. Keep it in the fridge, wrapped well for up to 5 days. You can also freeze this dessert for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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No Bake Cheesecake Recipe Tips
- Use a springform pan if you have it. The design of this type of pan will make it super easy to remove the cheesecake from it, and allow you to cut even, straight slices.
- To cut the neatest slices, use a large knife. After every single cut, wipe down the knife with paper towels and/or hot water. Be patient and go slow for the best, prettiest results.
- No bake cheesecake needs time to set. Give it between 8-12 hours to set in the fridge. If at the end of this time it still seems a bit jiggly, put it in the freezer for half an hour to finish the job.
Recipe FAQs
Can I make cheesecake with low fat cream cheese?
For no-bake cheesecake recipes, I prefer the flavor and texture that comes from full-fat cream cheese. If you’d like to lighten up the recipe, try it with Neufchâtel cheese, which has a slightly lower amount of milk fat.
Should I bake the crust for Funfetti cheesecake?
Baking this cookie crust is not at all necessary! Some recipes might instruct you to bake a crust like this in order to keep it crispy once the wet filling is added, but I don’t think it makes a bit of difference. Keep things simple, and set the Golden Oreo crust in the fridge instead.
Why did my whipped cream topping melt?
If you’re making this dessert ahead of time, you will want to stabilize the whipped cream topping. Otherwise, it will deflate over time. To stabilize whipped cream, add ¼ teaspoon (1.5 g) bloomed and liquefied gelatin before whipping.
What should I do with the rest of the cake mix?
Since this recipe only uses ½ cup of cake mix, you will end up with about 3 cups of cake mix left over. Most recipes that call for cake mix call for the entire box, but in some of those recipes, it’s only for convenience.
I think you could stretch the remaining mix to make my Peach Dump Cake or Cherry Dump Cake. You could also store the leftover cake mix in an airtight container until the next time you decide to make this yummy cheesecake recipe!
No Bake Funfetti Cheesecake is perfect for party time! Check out the recipe index for tons of easy recipes for your next BBQ, birthday party, or holiday party.
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