This creamy and colorful funfetti cheesecake is an easy no-bake dessert bursting with fun rainbow sprinkles and sweet birthday cake flavor!
I love the convenience of no-bake recipes like this festive funfetti cheesecake, my no-bake Oreo cheesecake, and this fresh and fruity strawberry cheesecake. Also, try a baked version in the form of these mini funfetti cheesecakes, next!
This funfetti cheesecake recipe uses my favorite no-bake cheesecake as the base. I’ve swapped the powdered sugar in the original recipe with a box of vanilla cake mix for this funfetti version, and there’s plenty of classic confetti cake flavor in every creamy bite. This funfetti cheesecake is perfect for a celebration, and it makes a fun alternative to a birthday cake at parties. It’s loaded with rainbow sprinkles in a buttery and golden Oreo crust. Best of all, you can give your oven the day off!
Things to Love About This Funfetti Cheesecake
- Thick and creamy. I love my no-bake cheesecake recipe because it’s thicker than most, and made with melted white chocolate. This gives it a texture more similar to a classic baked cheesecake, that’s still light and airy.
- No-bake. No baking means no water baths, lengthy cooling, or cracked cheesecake. You don’t even need the oven, just a few hours in the fridge, that’s it.
- Irresistible birthday cake flavor. My easy homemade cake batter whipped cream fills this funfetti cheesecake with fun, birthday cake-inspired flavor! It’s so good that I could eat the whipped cream with a side of strawberries as a dessert all on its own.
Ingredient Notes
Here are some notes on the important ingredients in this funfetti cheesecake. You’ll find the printable recipe with the full list and amounts in the recipe card after the post.
- Crust – For this funfetti cheesecake, I make a variation of my Oreo pie crust with Birthday Cake Oreos. You can use Golden Oreos or vanilla wafers if you can’t find the birthday cake version. This recipe would also work with a graham cracker crust.
- White Chocolate – High-quality white chocolate is key here, like the bars from Ghirardelli or Baker’s Chocolate. Chocolate bars melt more smoothly. In a pinch, chocolate chips will work, too.
- Vanilla Cake Mix – This can be your favorite boxed vanilla cake mix from the store.
- Cream Cheese – Like the heavy cream, this should be full-fat cream cheese. Take the cream cheese out of the fridge so that it can soften to room temperature.
- Flavoring – I use a combination of vanilla and almond extracts for the ultimate birthday cake flavor. You can use only vanilla if needed. You can also try something like a cake batter extract, more on that below.
- Sprinkles – The best types of sprinkles are the rainbow-colored rods, also called jimmies. These sprinkles are less likely to bleed color into the cheesecake batter.
- Toppings – Either homemade whipped cream or Cool Whip for topping the finished cheesecake, along with extra sprinkles and fresh fruit.
Heat Treat the Cake Mix
Cake mixes contain raw flour, and raw flour can harbor bacteria. For this reason, it’s a good idea to heat-treat the cake mix in this recipe the same way you would heat-treat flour for edible cookie dough. It’s as easy as spreading the cake mix onto a baking sheet and baking at 350ºF for 7-10 minutes. You can also heat the cake mix in the microwave.
Can I Use Cake Batter Extract
If you want to skip cake mix all together, you can use a cake batter flavoring instead. I would start with just 1/2 a teaspoon and taste the filling, add more as needed. I recommend this one, created by another blogger or one from LorAnn. If eliminating the cake mix, then you would replace it with powdered sugar.
How to Make a No-Bake Funfetti Cheesecake
Melted chocolate is my favorite way to make a thick, stable no-bake cheesecake filling (I use the same method in my no-bake chocolate cheesecake). Follow the steps below, and scroll down to the recipe card for the printable step-by-step instructions.
- First, prepare the crust. Lightly grease and then line a 9-inch springform pan. Meanwhile, crush the Oreos using a food processor, and combine the crumbs with melted butter to make the crust. Press the mixture into the bottom and up the sides of your prepared springform pan. Chill the crust while you make the filling.
- Melt white chocolate. Next, microwave white chocolate with heavy cream in short increments (important to prevent burning!), stirring in between, until it’s smooth and melted (see my white chocolate ganache tutorial for tips).
- Make the whipped cream. Chill your stand mixer’s bowl and whisk attachment in the freezer for 10 minutes before you begin. In the cold bowl, beat the heavy whipping cream. Once it starts to thicken, gradually mix in ½ cup of cake mix until stiff peaks form.
- Mix the cheesecake batter. In a new bowl, beat softened cream cheese until it’s smooth and fluffy. Then, add granulated sugar and ¼ cup of cake mix, followed by the vanilla and almond extract. Lastly, beat in the melted white chocolate.
- Add whipped cream and sprinkles. Fold the cake batter whipped cream and sprinkles into the cheesecake batter in batches, mixing until everything is smooth and combined.
- Fill the crust and chill. Now, spread the cheesecake filling into your prepared crust, and refrigerate the cheesecake for 3-4 hours. Prepare a fresh batch of whipped cream and pipe a border around the edge of the cheesecake (I used a large open-star piping tip). Garnish with more sprinkles before serving.
How to Store
- Refrigerate. You can store this funfetti cheesecake covered airtight for up to 5 days in the fridge. Leave off the whipped cream topping until you’re ready to serve.
- Freeze. Once the cheesecake has chilled in the fridge for 3-4 hours, wrap the whole thing in a double layer of plastic wrap and freeze it for up to 2 months. Thaw the cheesecake in the fridge and add whipped cream before serving.
More Funfetti Desserts
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 creamy and colorful funfetti cheesecake is an easy no-bake dessert bursting with sweet birthday cake flavor and fun rainbow sprinkles!
Ingredients
For the Crust:
- 1 14.3-ounce package of Birthday Cake Oreos, or Golden Oreos
- 6–7 (90g) tablespoons unsalted butter, melted
For the Filling:
- 1 1/2 cups (356ml) + 1/4 cup (59ml) heavy whipping cream, divided
- 8 ounces (226g) white chocolate bar (such as Ghirardelli or Lindt)
- 3/4 cup (30g) vanilla cake mix, divided
- 16 ounces (452g) cream cheese, at room temperature
- 1/2 cup (95g) granulated sugar
- 2 teaspoons (10ml) pure vanilla extract
- 1/2 teaspoon (5ml) pure almond extract
- 1/2 cup sprinkles
For the Topping:
- 1 cup (236ml) heavy whipping cream
- 1/2 cup (65g) 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. 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 1/4 cup heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Beat the heavy cream on medium-high speed until thickened to soft peaks. add 1/2 cup of cake mix and continue beating at 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.
- Nex,t 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 as directed above. Pipe the borders of the cheesecake with whipped cream using a large open star tip. Garnish with fresh fruit.
Notes
- Sprinkles: It’s best to use “jimmie” instead of nonpareils, these are my favorite ones from Walmart.
Storing
- Fridge: Keep airtight in the fridge for up to 5 days, but wait to add whipped cream until serving.
- To freeze, chill it in the fridge for 3–4 hours first, then wrap in two layers of plastic and freeze for up to 2 months. Thaw in the fridge and add whipped cream before serving.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 765
- Sugar: 47g
- Sodium: 349mg
- Fat: 52g
- Saturated Fat: 20g
- Carbohydrates: 70g
- Fiber: 0g
- Protein: 6g
I can’t wait to try this but can we substitute the white chocolate for something else? 😩
You can omit it but I think you’ll find the consistency to be thinner, and less sweet.
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.