The Best Funfetti Cheesecake (No Bake)

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5 from 1 vote

The Best Funfetti Cheesecake (No Bake)

Creamy no-bake cheesecake, filled with festive sprinkles and nestled in a Nilla Wafer crust...Perfection!!

Prep Time10

Chill4

Total Time4 10

Course: Dessert

Cuisine: American

Servings: slices

Author: June Albertson-Dick

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.

Notes

Leftover no bake funfetti cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.

You can also freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing, and thaw overnight in the refrigerator before serving.

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