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This super simple no-bake funfetti cheesecake is the perfect treat for any celebration! Only about 20 minutes to prep and with the perfect pop of rainbow colors, a golden Oreo crust–this dessert is a perfect twist on the classic funfetti cake! Change up the sprinkles and make them the color of your favorite team, the holiday and more. This is the perfect cheesecake for birthdays and so much more!
A simple dessert recipe with no baking required is always my favorite so this no-bake funfetti cheesecake recipe is of course my idea of a perfect treat!
A no-bake cheesecake doesn’t require eggs and is a combination of cream cheese, heavy whipping cream, powdered sugar and other ingredients that help it set up and hold shape like cheesecake but without any baking!
Love no-bake dessert recipes? Try these other favorites: No Bake Chocolate Pie, No-Bake Mini Biscoff Cheesecakes, No-Bake Lemon Blueberry Cheesecake, or these No Bake Cheesecake Balls.
Why We Love This No-Bake Funfetti Cheesecake
If you have been around here long enough, you know I love sprinkles a ton and I love no-bake dessert recipes. When there is no baking required, I think desserts are soooo much more fail proof!
This funfetti cheesecake is our new must make cheesecake for all the parties and also just because.
This no-bake funfetti cheesecake recipe:
- is prepped in less than 30 minutes
- has so much flavor while it’s also gorgeous too!
- it’s light and creamy and perfectly sweet
- a great summer dessert but also can work for any holiday–just change the sprinkles!
You are going to LOVE this one, I promise!
Ingredient Notes
See full list of ingredients with exact measurements below in recipe card.
- Use FULL FAT dairy products in the cheesecake layer. You will get the most flavor and the best texture. It is not recommended to use any low fat or nonfat sour cream, cream cheese or heavy whipping cream.
- Naturally dyed sprinkles or jimmies tend to lose their color and bleed a lot into recipes like this no-bake cheesecake. I would use traditional rainbow jimmies that are not naturally colored for best results. They are colored all the way through versus being just coated on the outside and white on the inside. Definitely do not use nonpareils as they will bleed completely into the cheesecake!
- Easily make this gluten-free by using the gluten-free Golden Oreos!
- I have been using vanilla bean paste a LOT lately and it really ups the pop of vanilla in any recipe so if you have some, I highly recommend using it in place of the vanilla extract.
Recipe Variations
- vary the crust: you are welcome to use a graham cracker crust like I use in this No-Bake Lemon Blueberry Cheesecake, or feel free to use classic chocolate Oreos or another favorite. Biscoff crust would be great as well!
- change up the sprinkle colors: rainbow sprinkles are obviously amazing, but if you have team colors that you want to use, red and green for Christmas, orange and black for Halloween, red, white and blue for 4th of July etc., it will work!
- vary the flavor: you can add a touch of lemon extract, some cake batter extract for a bit more funfetti cake flavor and more!
Step-By-Step Instructions
- Process the Golden Oreos in a food processor until fine. (You can do this in a plastic bag with a heavy wood spoon or rolling pin if you don’t have a food processor.)
- Mix the crushed Oreos with the melted butter and sugar and other ingredients until combined and crumbly.
- Press VERY FIRMLY into a 9-inch pan lined with parchment or a 9-inch spring form pan. Freeze for about 15 minutes while making the funfetti cheesecake filling.
- In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy.
- Add in sour cream, vanilla extract, almond extract and powdered sugar.
- Beat until smooth and creamy.
- In a separate bowl, beat whipping cream on high until stiff peaks begin to form.
- Transfer the whipped cream to the cream cheese mixture.
- Very gently fold in until incorporated.
- Finally, gently fold in the rainbow sprinkles.
- Try not to over-mix at this point to prevent color bleeding!
- Transfer the cheesecake mixture to chilled crust. Spread evenly until smooth.
- Chill for at least 8 hours to set. You can freeze for about 2 hours to speed up the process, but chilling in the refrigerator is ideal.
- Pipe with whipped cream and garnish with more rainbow sprinkles to serve.
Recipe Tips
Make sure to chill this cheesecake sufficiently. This will make for easier slicing and will hold up much better. You can eat it still if it’s not fully set, it will just be a LOT messier–consider yourself warned!
Don’t use sprinkles that are only dyed on the outside or naturally dyed for best results. Jimmies (rod like) and the confetti quins (small round disks) are generally dyed all the way through, hold their shape and will not bleed nearly as much as other sprinkles. Avoid naturally dyed sprinkles and non-pareils for the best speckled color throughout the funfetti cheesecake.
Tips for cutting this cheesecake:
- Make sure the cheesecake is chilled sufficiently. You can even freeze it for the last 30 minutes before serving.
- Take a sharp knife and run it under hot water for about 15 seconds, wiping it dry before slicing.
- Slice and then wipe between each slice. You can run it under hot water several times throughout.
Storage
Store this cheesecake in the refrigerator for 3-4 days in an airtight container. The first two days is when the texture as well as the colors will be at their best.
If you want to freeze it, allow it to set completely first in the refrigerator. Cover the cheesecake very tight with plastic wrap and then seal with a lid to keep it at its best texture. Freeze for up to 3 months.
Other No-Bake Desserts
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No-Bake Funfetti Cheesecake
Ingredients
Crust:
- 32 Golden Oreos, not separated
- 5 Tbsp unsalted butter, melted
- 1 Tbsp sugar
- ½ tsp vanilla extract
- Pinch of sea salt, optional
Cheesecake:
- 3 blocks cream cheese (8 oz. each), softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- ⅓ cup confectioners sugar
- ½ cup sour cream, room temperature
- 1 cup heavy whipping cream, COLD
- ⅔ cup rainbow sprinkles, “jimmies” preferred, not naturally dyed
- Whipped cream and sprinkles to pipe and decorate edges for serving
Instructions
- Prepare the Crust: Process the Golden Oreos in a food processor until fine. (You can do this in a plastic bag with a heavy wood spoon or rolling pin if you don't have a food processor.)
- Mix the crushed Oreos with the melted butter and sugar and other ingredients until combined and crumbly. Press VERY FIRMLY into a 9-inch pan lined with parchment or a 9-inch spring form pan. Freeze for about 15 minutes while making the cheesecake filling.
- Prepare the Cheesecake Filling: In a medium bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy. Add in sour cream, vanilla extract, almond extract and powdered sugar.
- In a separate bowl, beat whipping cream on high until stiff peaks begin to form. Transfer the whipped cream and to the cream cheese mixture and very gently fold in until incorporated. Finally, gently fold in the rainbow sprinkles.
- Transfer the cheesecake mixture to chilled crust. Spread evenly until smooth. Chill for at least 8 hours to set. You can freeze for about 2 hours to speed up the process, but chilling in the refrigerator is ideal.
- Pipe with whipped cream and garnish with additional sprinkles to serve or serve it as is!
Notes
- Make sure the cheesecake is chilled sufficiently. You can even freeze it for the last 30 minutes before serving.
- Take a sharp knife and run it under hot water for about 15 seconds, wiping it dry before slicing.
- Slice and then wipe between each slice. You can run it under hot water several times throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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