No-Bake Funfetti Cheesecake

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No-Bake Funfetti Cheesecake

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!

Prep Time20

Chill8

Total Time8 20

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

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

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.

Freezing Instructions: 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.

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.

Nutrition