No Bake Funfetti Cheesecake Recipe
Introduction
This No Bake Funfetti Cheesecake is a delightful treat that’s perfect for celebrations or whenever you crave something sweet and colorful. With a crunchy Oreo crust, a creamy funfetti filling, and a fluffy whipped cream topping, it’s sure to impress without needing an oven.
Ingredients
- 2 ½ cups (335g) Golden Oreo cookie crumbs (about 28 Oreos)
- 3 tablespoons sprinkles
- 5 tablespoons (70g) unsalted butter (melted)
- 24 ounces (678g) cream cheese (room temperature)
- ½ cup (104g) sugar
- 3 tablespoons (43g) sour cream
- ½ cup (65g) Funfetti cake mix
- 8 ounces white chocolate (melted and slightly cooled)
- 1 ¼ cups (300ml) heavy whipping cream (cold)
- ¾ cup (86g) powdered sugar
- 1 teaspoon vanilla extract
- 5 tablespoons sprinkles
- 1 cup (240ml) heavy whipping cream (cold) – for topping
- ½ cup (58g) powdered sugar – for topping
- 1 teaspoon vanilla extract – for topping
Instructions
- Step 1: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
- Step 2: In a small bowl, combine Golden Oreo crumbs, sprinkles, and melted butter. Press this mixture firmly into the bottom and up the sides of the prepared pan. Refrigerate while preparing the filling.
- Step 3: In a large mixer bowl, beat cream cheese and sugar until smooth. Add sour cream and mix until well combined.
- Step 4: Add the Funfetti cake mix and continue mixing until smooth and fully incorporated.
- Step 5: Gradually add the melted white chocolate in two additions, mixing well after each, making sure the mixture stays smooth.
- Step 6: In a separate large bowl, whip 1 ¼ cups cold heavy cream, ¾ cup powdered sugar, and 1 teaspoon vanilla extract on high speed until stiff peaks form.
- Step 7: Gently fold the whipped cream into the cream cheese mixture in two batches until well combined. Carefully fold in 5 tablespoons of sprinkles.
- Step 8: Spread the filling evenly over the chilled crust. Refrigerate the cheesecake until firm, about 5-6 hours or preferably overnight.
- Step 9: To make the whipped cream topping, whip 1 cup cold heavy cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Step 10: Remove the cheesecake from the springform pan and place it on your serving plate. Pipe the whipped cream around the edge and decorate with additional sprinkles if desired.
- Step 11: Keep the cheesecake refrigerated until ready to serve.
Tips & Variations
- Use golden Oreos to keep the crust light and complement the funfetti colors, or substitute with graham cracker crumbs if preferred.
- Add a splash of lemon juice or extract to the filling for a subtle tangy twist.
- For a chocolate version, swap Funfetti cake mix with chocolate cake mix and white chocolate with melted milk chocolate.
- Make sure all dairy ingredients are at room temperature for a smooth filling without lumps.
Storage
Store the cheesecake covered in the refrigerator. It will keep well for 4-5 days. To serve, allow it to sit at room temperature for 10-15 minutes for easier slicing. Any leftovers can be gently reheated in small portions or enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular cheesecake pan instead of a springform pan?
A springform pan is recommended because it makes removing the cheesecake much easier without damaging its shape. If using a regular pan, line it well with parchment and be careful when removing.
Do I have to use Funfetti cake mix?
Funfetti cake mix adds a festive touch with colorful sprinkles baked right into the filling, but you can substitute with any yellow or vanilla cake mix if you prefer.
PrintNo Bake Funfetti Cheesecake Recipe
This No Bake Funfetti Cheesecake is a festive and delicious dessert featuring a crunchy Golden Oreo crust, a creamy Funfetti cake mix-infused filling with white chocolate, and a light whipped cream topping decorated with colorful sprinkles. Perfect for celebrations or anytime you want a sweet treat without turning on the oven.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 25 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 2 ½ cups (335g) Golden Oreo cookie crumbs (about 28 Oreos)
- 3 tablespoons sprinkles
- 5 tablespoons (70g) unsalted butter (melted)
Filling
- 24 ounces (678g) cream cheese (room temperature)
- ½ cup (104g) sugar
- 3 tablespoons (43g) sour cream
- ½ cup (65g) Funfetti cake mix
- 8 ounces white chocolate (melted and slightly cooled)
- 1 ¼ cups (300ml) heavy whipping cream (cold)
- ¾ cup (86g) powdered sugar
- 1 teaspoon vanilla extract
- 5 tablespoons sprinkles
Whipped Cream Topping
- 1 cup (240ml) heavy whipping cream (cold)
- ½ cup (58g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking. Combine the Golden Oreo cookie crumbs, sprinkles, and melted butter in a small bowl until mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of the springform pan to form an even crust. Place the crust in the refrigerator to chill while preparing the filling.
- Make the filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and well combined. Add the sour cream and continue mixing until fully incorporated. Stir in the Funfetti cake mix until evenly mixed with no lumps.
- Add white chocolate: Slowly add the melted white chocolate in two increments, mixing well after each addition to ensure a smooth, creamy consistency. Set this mixture aside temporarily.
- Whip the cream for filling: In a separate large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two parts, ensuring a light, airy filling. Fold in the sprinkles carefully to distribute them without deflating the mixture.
- Assemble cheesecake: Pour the filling onto the chilled crust and spread evenly with a spatula. Cover and refrigerate the cheesecake until firm, approximately 5-6 hours or overnight for best results.
- Make the whipped cream topping: In a clean large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This will be used as a decorative topping for the cheesecake.
- Decorate and serve: Remove the cheesecake from the springform pan and place it on a serving plate. Using a piping bag fitted with Ateco tip 844 or your preferred tip, pipe the whipped cream around the edges of the cheesecake. Sprinkle additional sprinkles over the top for a fun, colorful finish. Store the cheesecake in the refrigerator until ready to serve. It is best enjoyed within 4-5 days.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Chilling the crust before adding the filling helps it hold its shape better.
- You can substitute Golden Oreos with regular Oreos if you prefer a chocolate crust.
- Use cold heavy whipping cream to achieve stiff peaks more easily.
- Allow the white chocolate to cool slightly before mixing to prevent melting the cream cheese mixture.
- For a more intense vanilla flavor, consider adding a bit more vanilla extract to the filling or topping.
- If you don’t have a piping bag, you can spread the whipped cream topping with a spatula.
- Keep the cheesecake refrigerated at all times until serving to maintain its texture and freshness.
Keywords: No Bake Cheesecake, Funfetti Cheesecake, Oreo Crust, White Chocolate Cheesecake, Easy No Bake Dessert, Party Dessert
