This No-Bake Funffetti Cheesecake is the best funfetti cheesecake ever! The recipe uses a combination of white chocolate and cake batter whipped cream to make the ultimate funfetti taste shine through in this no-bake cheesecake.
Can you believe that in all my years of blogging, I don’t have a basic No-Bake Funfetti Cheesecake? Gasp. I mean I have plenty of funfetti and cake batter desserts, but no cheesecake. What the heck?! I think it was because I was saving this one until I found the perfect and dare I say BEST no-bake cheesecake base, that could then be adapted to different flavors.
What makes this Funfetti cheesecake a little bit different? The cheesecake batter requires melted white chocolate, which balances out the tangy cream cheese.
High-quality white chocolate is key here. I recommend using a baking bar such as Ghirardelli or Bakers chocolate as opposed to chocolate chips. The baking bars melt better and are less oily, which gives the chocolate a better texture for mixing into the cheesecake. Of course, in a pinch, chocolate chips will work too.
The cheesecake itself has a really nice texture. I like to say it’s denser than it is fluffy, but of course, it’s not as dense as a baked cheesecake. It’s still light and airy as you would expect a no-bake dessert to be.
This No-Bake Funfetti Cheesecake is quite rich, so a little slice goes a long way here. That is due in part to the cake batter whipped cream that I used for the filling.
Cake Batter Whipped cream is a simple homemade whipped cream that swaps out powdered sugar for cake mix. This stuff is pure gold, I could eat an entire batch with a side of strawberries. Some people get concerned about eating raw flour. If you’d like to cook your dry cake mix prior to using, here is my guide to heat-treat flour.
If you’re uncertain about making homemade whipped cream, I encourage you to give it a try, it’s way easier than you might think and I share plenty of tips how to make whipped cream at home.
For my no-bake cheesecakes, I like a nice thick crust. So, I usually opt for some type of Oreo cookie as opposed to a graham cracker. This recipe calls for birthday cake or Golden Oreos, whichever you can find. Be sure to press the sides of the crust up nice and high to!
My friends always go crazy when I bring funfetti desserts and this No-Bake Funfetti Cheesecake was no exception!
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No-Bake Funfetti Cheesecake
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours and 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Chilled
- Cuisine: American
Description
This No-Bake Funffetti Cheesecake is the best funfetti cheesecake ever! The recipe uses a combination of white chocolate and cake batter whipped cream to make the ultimate funfetti taste shine through in this no-bake cheesecake.
Ingredients
For the Crust:
- 1 14.3 ounce package Birthday Cake Oreos, or Golden Oreos
- 6–7 tablespoons Unsalted Butter, melted
For the Filling:
- 8 ounces White Chocolate
- 1 1/2 cups Heavy Whipping Cream, plus 4 tablespoons, divided
- 3/4 cup Vanilla Cake Mix, divided
- 16 ounces Cream Cheese, (2 packages)
- 1/2 cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Pure Almond Extract
- 1/2 cup Sprinkles
For the Topping:
- 1 cup Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- Assorted Fresh Fruit, as desired
- Sprinkles, for garnish
Instructions
For the Crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the Filling:
- In a microwave-safe bowl, combine the white chocolate chips and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
Prepare the Whipped Cream:
- Pour 1 1/2 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add 1/2 cup of cake mix and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed.
- Next add the granulated sugar, 1/4 cup of cake mix, vanilla, and almond extract, and continue beating until smooth.
- Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Finally, slowly fold in the whipped cream and sprinkles in two batches until it’s completely smooth.
- Pour the filling into the prepared crust, spreading evenly.
- Refrigerate for 3-4 hours minimum.
For the Topping:
- Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes.
- To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Pipe the borders of the pie with whipped cream using a large open star tip.
- Garnish with fresh fruit.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 765
- Sugar: 47g
- Sodium: 349mg
- Fat: 52g
- Saturated Fat: 20g
- Carbohydrates: 70g
- Fiber: 0g
- Protein: 6g
Filed Under:
This recipe originally appeared on Food Fanatic.
I made it gluten-free. Was a bit more expensive, but one more amazing dessert that’s gluten-free. Delicious!!
Love that, thanks Gail!
How do you keep your cheesecake batter from turning pink because of the sprinkles???
This probably has to do with the quality or type of sprinkles you’re using. Are you using non-pariels? The little round colored balls? These bleed when they come into contact with liquid. The ones I use in my cheesecake are called Jimmy’s (the little rod shape) and the sprinkle mix is from Walmart. They don’t bleed.
Looks delicious and I’m planning on making it but I just wanted to give a heads up that cake mix should be heat treated in the microwave before using in a recipe to remove any pathogens. Raw flour can cause food poisoning.
Hi Bethanie- this is mentioned in the blog post with a link to a guide to heat-treat flour
This was amazing. My sister said it’s the new go-to birthday cake, and her bf said she should make it every other week. We omitted the sugar in the filling, and put cake mix in the whipped cream topping. I think next time I would add more cream cheese, because I like the tartness, but it was everything I hoped for. Great job!
That is amazing!! Thank you so much for sharing Rhonda!
Cake Batter Whipped Cream!! This sounds AMAZING!! Gotta give this a try:):)
Do you remove the icing from between the Oreos before making the crust? Or mix it all in? I can’t wait to try this!
No, you don’t need to worry about that!
I surprised my sister for her birthday with this cheesecake! We added iced animal crackers for decoration, because she is a huge animal lover. She loved it!
Sounds like the best surprise ever!!
Can the leftovers be frozen?
Yes! I have frozen these cheesecakes before.
“Cake batter whipped cream?!” That is genius! Lovin’ it all, Julia.
This cheesecake looks so fun! Amazing photos!
I haven’t told you lately how GORGEOUS your photography is.
Beautiful post.