This No-Bake Funfetti Cheesecake features a silky vanilla filling, fun sprinkles, and a buttery cookie crust. It is a quick, easy-to-make dessert that requires no water bath.
Table of Contents
This No-Bake Funfetti Cheesecake features a creamy vanilla filling packed with colorful sprinkles on a buttery cookie crust. It is an easy dessert that sets in the refrigerator and slices cleanly once chilled. It is a great make-ahead dessert for birthdays, classroom parties, summer cookouts, or any day that needs sprinkles. No oven, no water bath, no fussy steps. Just chill time and a clean slice at the end.
I love making recipes like this Birthday Cake Cheesecake when I don’t want to heat up the kitchen. Some of my other favorite oven-free desserts to make are this No-Bake Cherry Cheesecake, Frozen Lemonade Pie, and No-Bake Chocolate Peanut Butter Bars.
Ingredients and Estimated Cost
Per Serving Cost: $2.62
Recipe Cost: $20.97
- Golden sandwich cookies (golden OREOS) provide a sweet, sturdy base, full of vanilla flavor. Golden Oreos work well, or you can swap in vanilla wafers for a lighter cookie flavor.
- Shortbread cookies add extra buttery richness to the crust. Use all golden sandwich cookies in a pinch, or try graham crackers for a more classic cheesecake base.
- Melted salted butter binds the crumbs together so the crust slices neatly. Both salted and unsalted butter work, but salted butter gives the crust a nice bakery-style flavor.
- Cream cheese creates the rich cheesecake filling. Use full-fat block cream cheese for the best set, and soften it first so the filling turns smooth.
- Vanilla cake mix gives the filling that birthday cake flavor. Use commercially heat-treated edible cake mix for no bake food safety.
- Whipped topping (Cool Whip) keeps the filling fluffy and helps it set without gelatin. Homemade whipped cream can work, but the cheesecake may be softer.
- Powdered sugar sweetens the filling and blends in smoothly. You can add 1 to 2 extra Tablespoons for a sweeter party dessert.
- Vanilla extract boosts the cake batter flavor. Clear vanilla gives a classic bakery taste, or regular vanilla adds a warmer flavor.
- Sprinkles bring the funfetti look. Use rainbow jimmies rather than nonpareils, since nonpareils bleed color faster.
- Vanilla icing makes the piped border quick and pretty. Cream cheese frosting or whipped topping can be used for a softer finish.
How To Make No-Bake Funfetti Cheesecake
- Line the bottom of a 9-inch springform pan with parchment paper.
- Add the golden sandwich cookies and shortbread cookies to a food processor. Pulse until fine crumbs form.
- Stir the crumbs with melted butter until evenly coated.
- Press the crumb mixture firmly into the bottom of the pan. Use the bottom of a measuring cup to pack it into an even layer. Place the crust in the freezer while you make the filling.
- Beat the softened cream cheese until smooth. Add the heat-treated edible vanilla cake mix, whipped topping, powdered sugar, and vanilla extract. Beat until creamy and fully combined.
- Fold in all but 2 Tablespoons of the sprinkles. Stir lightly so the colors do not bleed.
- Spread the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours. For firmer slices, freeze for about 3 hours before removing from the pan.
- Remove the cheesecake from the springform pan.
- Pipe vanilla icing around the edge, then finish with the remaining sprinkles.
- Slice with a warm, clean knife and serve chilled.
Top Recipe Tips
- Soften the Cream Cheese. You must use room-temperature cream cheese. Cold cream cheese will leave lumps in the filling and ruin the smooth texture.
- Fold Gently. Fold the sprinkles in very carefully with a rubber spatula. Mixing too hard will cause the colors to bleed into the white filling.
- Pack the Crust. Press the cookie crumbs firmly into the bottom of the pan using a flat measuring cup. A tightly packed crust will not crumble when you slice the cake.
Recipe FAQs
Yes. The cheesecake needs to chill for at least 6 hours, but you can make it up to 2 days in advance of serving.
Look for the center to be firm to the touch and not jiggly.
Gently fold in the sprinkles, without overmixing. Overmixing is what causes the sprinkles to bleed into the batter.
Yes, you can substitute graham crackers or vanilla wafers for the sandwich cookies.
No, you can use freshly whipped heavy cream. The whipped topping provides a very stable structure for slicing without needing gelatin.
Save this No-Bake Funfetti Cheesecake for your next celebration, and leave a comment with the occasion you made it for.
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No-Bake Funfetti Cheesecake
Equipment
- 9-inch springform pan
- parchment paper
- Food processor or Blender
- mixing bowls
- Hand or stand mixer
- spatula
- Piping bag or zip-top bag
Ingredients
Crust
- 28 golden sandwich cookies Golden Oreos
- 7 shortbread cookies
- ¼ cup unsalted butter melted
Filling
- 16 ounces cream cheese softened
- 1 cup dry vanilla cake mix
- 8 ounce tub whipped topping Cool Whip
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup sprinkles divided
Topping
- ½ cup vanilla icing
Instructions
Make the crust
- Add the cookies to a food processor and blend until fine crumbs form.28 golden sandwich cookies, 7 shortbread cookies
- Transfer to a bowl and mix with the melted butter until combined.¼ cup unsalted butter
- Press the mixture firmly into the bottom of a parchment-lined 9-inch springform pan.
- Use the bottom of a cup to smooth it into an even layer.
- Place in the freezer while you prepare the filling.
Make the filling
- In a large bowl, beat the cream cheese, dry cake mix, whipped topping, powdered sugar, and vanilla until smooth.16 ounces cream cheese, 1 cup dry vanilla cake mix, 8 ounce tub whipped topping, ¼ cup powdered sugar, 1 teaspoon vanilla extract
- Fold in all but 2 Tablespoons of the sprinkles. Mix gently to keep the colors from bleeding.½ cup sprinkles
Assemble
- Spread the filling evenly over the crust.
- Cover and refrigerate for at least 6 hours until set.
- For a firmer texture, you can freeze for about 3 hours before removing from the pan.
Decorate and serve
- Remove the cheesecake from the springform pan.
- Transfer the vanilla icing to a piping bag and pipe around the edge of the cheesecake.½ cup vanilla icing
- Top with the remaining sprinkles.
- Slice and serve chilled.
Notes
Storage Tips
- Store covered in the refrigerator for up to 4 days.
- Freeze tightly wrapped for up to 3 months.
- Thaw in the refrigerator for 24 to 48 hours before serving.
Nutrition
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