The Best Funfetti Cheesecake (No Bake)
Creamy, delicious, and loaded with colorful sprinkles, this Funfetti Cheesecake {a no bake recipe} is the ultimate party dessert! With a buttery vanilla wafer crust and a creamy no-bake cheesecake filling, this fun treat is perfect for any gathering.
Table of Contents
This rainbow sprinkle cheesecake with vanilla wafer crust is one that I have made for years! In fact, this recipe was actually the second recipe that was ever posted on Practically Homemade in November of 2017.
Since then this creamy cheesecake filling that is filled with rainbow sprinkles is the recipe I turn to year after year for birthday celebrations and special occasions.
Everyone requests this easy to make no-bake dessert instead of a birthday cake and making this crowd pleaser is a total breeze.
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What goes into this Recipe
- Cream Cheese: Softened cream cheese is the key to a smooth, creamy cheesecake filling. Be sure to use full-fat cream cheese for the best flavor and texture.
- Powdered Sugar: Powdered sugar sweetens the filling and helps thicken it without adding graininess.
- Whipped Topping: Folding in whipped topping like Cool Whip lightens the cheesecake filling and gives it an airy, mousse-like texture.
- Funfetti Sprinkles: Of course, it wouldn’t be funfetti without plenty of colorful sprinkles! Use your favorite rainbow sprinkle mix for the most festive look. They are also a main ingredient in these Birthday Cake Cookies.
- Vanilla Wafer Cookies: Finely crushed vanilla wafer cookie crumbs form the base of the buttery, flavorful vanilla cookie crust.
See recipe card for full information on ingredients and quantities.
How to make a No Bake Funfetti Cheesecake
- In a small bowl, mix together the vanilla wafer cookie crumbs, brown sugar, and melted butter until well combined. Press the mixture into the bottom of the pan and slightly up the sides of an ungreased springform pan. Refrigerate for at least 10 minutes while preparing the filling.
- In a medium bowl, beat the softened cream cheese on medium speed for 2-3 minutes with an electric hand mixer {or a stand mixer} until smooth and creamy. Gradually add the powdered sugar to the cream cheese, mixing until fully incorporated. Gently fold in the whipped topping into the cream cheese mixture until combined, then fold in lots of sprinkles by hand, being careful not to over mix and cause the colors to bleed.
- Pour the cheesecake batter into the prepared crust, cover tightly with plastic wrap, and refrigerate for at least 4 hours, or until firm.
- To serve, remove the sides of the springform pan and slice the cheesecake. Put a dollop of whipped cream and additional sprinkles on top of the cheesecake slices before serving for the perfect finishing touch!
Expert Tips
- Use room temperature cream cheese. Softened tangy cream cheese will blend more easily and create a smoother, creamier filling with no lumps.
- Fold in the sprinkles gently. Overmixing the sprinkles into the filling can cause the colors to bleed and turn the cheesecake an unappetizing grayish color. Use a light hand and fold just until the sprinkles are evenly distributed.
- Chill the cheesecake thoroughly. Make sure to refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to set up properly and develop the best flavor and texture.
- Get creative with toppings. While whipped cream and extra sprinkles are classic toppings for this no bake funfetti cheesecake recipe, feel free to get creative and add your own favorite toppings, like fresh berries, chocolate sauce, or crushed candy bars.
Storage and Freezing
Store: Leftovers of the best funfetti cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
Freeze: You can also freeze this creamy dessert for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing, and thaw overnight in the refrigerator before serving.
Recipe FAQs
Yes, you can use any type of vanilla or butter cookie for the crust. This cake would be delicious with a graham cracker crust or even crushed golden Oreos! Just make sure to crush them finely in a food processor and mix with enough melted butter to hold the crust together.
Yes, this cheesecake is a great make-ahead dessert! You can prepare it up to 2 days in advance and store it in the refrigerator until ready to serve. Wait to add the whipped cream and extra sprinkle toppings until just before serving for the best presentation. Being able to prepare this dessert in advance is wonderful for dinner parties or birthdays.
Absolutely! If you prefer, you can swap out the whipped topping for homemade whipped cream in this funfetti cheesecake recipe. You can make a simple homemade whipped cream by combining 1 cup of heavy cream, 2-3 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract in a bowl. Using an electric mixer, whip the mixture until stiff peaks form.
However, keep in mind that homemade whipped cream is less stable than store-bought whipped topping and may cause the cheesecake to be a bit softer and more likely to melt at room temperature. For best results, keep the cheesecake refrigerated until you’re ready to serve it.
Do you love no bake Cheesecake Recipes? Try these Recipes…
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The Best Funfetti Cheesecake (No Bake)
Ingredients
Crust
- 2 ¼ cups vanilla wafer cookies {crumbs}
- ¼ cup brown sugar {packed}
- ½ cup butter {melted}
Filling:
- 16 ounces cream cheese {softened}
- 1 ¾ cups powdered sugar
- 2 cups whipped topping
- ½ cup sprinkles
Instructions
Crust
- Combine Vanilla Wafer cookie crumbs, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a lightly greased springform pan. Press crumbs firmly into the bottom and slightly up the sides of the springform pan. Refrigerate for at least 10 minutes before adding the filling of your choice.
Filling
- In a mixing bowl, beat cream cheese on medium speed for 2-3 minutes or until smooth. Add the powdered sugar one cup at a time, mixing until incorporated. Finally, add the whipped topping to the mixture and gently fold into the mixture. Finally, fold in the sprinkles to the cheesecake mixture by hand {over stirring will cause the sprinkle colors to bleed into cheesecake}. Pour cheesecake mixture into prepared Nilla Wafer crust. Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours.
- Cut cheesecake and top with whipped cream and extra sprinkles.
