These no bake funfetti cheesecake bars are creamy, fluffy (almost like a mousse), and packed full of sprinkle fun! They are on top of a dreamy brown sugar cinnamon graham crust. I mean, it’s basically a dunkaroo cheesecake. I topped them off with fluffy whipped cream, golden oreos, and some gourmet sprinkles because – why not?
This beauty is made from minimal ingredients but is full of maximum flavour. The cheesecake base is essentially just cream cheese, whipped cream, sugar, and some lemon juice for a bit of tang. Oh and all the sprinkles you could ever want! I used regular jimmies (long sprinkles) for inside and a fun gourmet sprinkle mix for the top. This simple funfetti cheesecake makes it easy for you without lacking in flavour and creaminess.
The funfetti cheesecake bars set very soft and creamy because it doesn’t have any gelatin in it. It relies on the cream cheese and whipped cream to set into a fluffy mousse like texture. Since it has to refrigerate for at least 6 hours or overnight, this is the perfect make ahead dessert! I recommend decorating it the day of eating so that the cookies stay crunchy and the sprinkles on top don’t bleed into the whipped cream.
The whipped cream on top is totally optional but I love how it elevates the funfetti cheesecake bars and makes them even more fun! It also keeps all of those cookies on top sitting nice and sturdy.
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Brown sugar: This will add texture and flavour into the graham crust. You can also use granulated sugar but brown will have the best flavour.
Cinnamon (optional): This will add addictive warm notes to your cheesecake crust. If you don’t like cinnamon you can leave it out. But it really makes the cheesecake taste like dunkaroos!
Graham cracker crumbs: I buy pre-crushed graham crackers but you can crush them at home in a bag with a rolling pin or a food processor.
Butter: Melted and cooled butter goes into the crust. Do not substitute with oil – it won’t hold its shape. Use a good quality real butter for the best flavour.
Whipping cream: Use 35% or heavy cream and whip until stiff peaks. This will help add lift and help set your cheesecake. Don’t use the stuff in cans, that won’t work at all.
Cream cheese: Use a full fat cream cheese for the best results. I love to use Philadelphia original bricks (not sponsored, just obsessed). Don’t use a low fat one because it has a higher water content and your cheesecake won’t set.
Granulated sugar: You can use granulated, cane, or golden sugar for inside the cheesecake. I would avoid using brown sugar because it will overpower the vanilla-funfetti cheesecake flavour.
Pure vanilla extract: I like to use pure vanilla extract but you can also use vanillin for a more birthday cake vanilla flavour.
Lemon juice: this is going to make the cheesecake tangy and offset the richness for a more balanced flavour. I like to use freshly squeezed lemon juice.
Sprinkles: The best sprinkles to use are jimmies (little rods) and confetti (flat pastel shapes and circles) for inside the cheesecake. I used a fun gourmet mix of sprinkles for the top. Naturally coloured sprinkles may bleed more so watch out for that if it matters to you. Nonpariel sprinkles (little balls) are too small and might make the inside look a little brown because of all the colours bleeding in such close proximity.
Sea salt: salt is non-negotiable to amp up the flavour! I usually add a pinch of salt (⅛ tsp) into the crust and filling. Taste and see if you want to add more.
Prepare an 8” or 9” square pan by lining it with parchment paper. Place two strips of parchment paper in a cross shape, covering all the sides and leaving handles at the end. Crease the bottom edges so that it holds its shape. Crease the handles over the edge so they are out of the way.
Combine brown sugar, cinnamon, salt, and graham cracker crumbs in a large bowl. Add melted butter and stir until clumps form. You want the crust to hold its shape relatively well if you squeeze a handful in your hand.
Pour into prepared pan and smooth gently before packing. Use the bottom of a glass to pack the crust in tight.
Whip cream to stiff peaks in a stand mixer or with a wire whisk. Set aside in fridge until later.
Whisk together cream cheese, sugar, salt, vanilla, and lemon (optional) until completely smooth. I use a hand whisk but you can use a stand mixer or electric hand beaters. Make sure the cream cheese is at room temperature – it will make it way easier to beat until smooth!
Gently fold the whipped cream into the cream cheese mixture in two additions. Fold the last addition until there are no more streaks left. Be very gentle so that you don’t knock out all the air. It should be almost mousse-like.
Add the sprinkles, fold quickly, immediately spoon onto crust and smooth with an offset spatula or spoon. Tap on a table a few times to get rid of large air bubbles. You want to pour it in immediately so that the sprinkles don’t bleed everywhere. You want them to stay in place for that funfetti look.
Refrigerate the funfetti cheesecake bars for at least 6 hours or overnight. It’s best to let it set overnight because this will let the flavours develop and to firm up successfully. For extra clean cuts, I like to freeze the cheesecake for 2 hours before cutting. I decorated the cheesecake before cutting.
Whipped cream topping
I like to top the cheesecake before serving so that I don’t ruin the pretty top!
Combine the whipping cream, sugar, and vanilla extract in a large bowl or stand mixer. Beat with a wire whisk until stiff peaks. Immediately pipe or spread on top of the chilled cheesecake.
Cut into pieces (I cut them into 8 pieces) with a sharp large knife, wiping in between each cut.
Right before serving, top with golden oreos and extra sprinkles. This is so that the cookies don’t get soggy and the sprinkles don’t bleed as they sit. The funfetti cheesecake bars will keep well in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.
The flavours in the cheesecake develop the longer it sits in the fridge and it gets creamier, richer, and more firm. It has to sit for at least 6 hours or even better – overnight. This makes it the perfect make-ahead dessert.
To ensure the funfetti cheesecake is perfectly smooth, I like to have the cream cheese extra soft. Cut it into cubes and let it sit at room temperature for an hour or two. This will make it easier to mix it with a hand whisk (or you can always use an electric mixer). Beat it with the sugar until perfectly smooth before folding in the whipped cream.
This cheesecake sets very soft and creamy because it doesn’t have any gelatin. Make sure the whipping cream is whipped until stiff peaks and fold it in very very gently so that it doesn’t deflate or curdle into butter.
I recommend using jimmies (little rods) and confetti (flat pastel shapes and circles) for inside the cheesecake. Nonpariel sprinkles (little balls) are too small and might make the inside look a little brown because of all the colours bleeding in such close proximity. You could always use naturally coloured sprinkles as well but usually those tend to bleed even more.
You want to add them in immediately before pouring the cheesecake on top of the base so that they don’t have enough time to bleed to muddle up the colours.
Decorate the top of the cheesecake with whatever sprinkles you like! I topped it with sprinkles right before serving to prevent the sprinkles from bleeding into the whipped cream. I used a fancy gourmet sprinkle mix for some extra fun!
I love to adding cinnamon (optional) to my graham cheesecake crusts because it really amplifies that warm, graham flavour. It works so perfectly with that fluffy cheesecake and adds an extra layer of flavour. It really reminds me of dunkaroos (I’m a 90’s baby)! Those buttery crackers with that funfetti sprinkle frosting. Pure nostalgia!
I always add brown sugar into my cheesecake crust for some extra caramel-like flavour and a bit of extra texture. Graham crackers aren’t very sweet and can get drowned out by the cheesecake filling. By amplifying the sweetness and flavour a bit, it complements the funfetti cheesecake even more. Don’t worry, it won’t make it too sweet!
Pop the cheesecake two hours into the freezer before cutting into slices for perfect smooth slices. Since this funfetti cheesecake has a mousse like texture, it will help it firm up some more for perfect slices. Use a large, sharp knife – cleaning between each slice for crisp, clean slices.
Check out these similar recipes:
- Passion Fruit No Bake Cheesecake – Without Gelatin
- Basque Burnt Cheesecake – The easiest baked cheesecake!
- Raspberry Cheesecake No Churn Ice Cream
Happy baking! xx
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments!
Share your creation on Instagram and tag @flouringkitchen
Funfetti cheesecake bars
- 8" or 9" square baking pan
- 4 tbsp brown sugar
- 1 tsp cinnamon optional
- ⅛ tsp sea salt
- 2 ⅓ cup graham cracker crumbs (350g)
- ⅔ cup butter melted
- 1 ½ cup whipping cream cold
- 16 oz cream cheese room temperature (500g)
- ¾ cup granulated sugar
- ⅛ tsp sea salt
- 2 tsp vanilla extract
- 2 tsp lemon juice freshly squeezed
- ¼ cup sprinkles see notes about which to use
Whipped cream topping
- 1 cup whipping cream cold
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp sprinkles
- 8 golden oreos cut in half
- Prepare 8” or 9” square pan by lining it with parchment paper. Place two strips of parchment paper in a cross shape, covering all the sides and leaving handles at the end. Crease the bottom edges so that it holds its shape.
- Combine brown sugar, cinnamon, salt, and graham cracker crumbs in a large bowl. Add melted butter and stir until clumps form.4 tbsp brown sugar, 1 tsp cinnamon, ⅛ tsp sea salt, 2 ⅓ cup graham cracker crumbs, ⅔ cup butter
- Pour into prepared pan and smooth gently before packing. Use the bottom of a glass to pack the crust in tight.
- Whip cream to stiff peaks in a stand mixer or with a wire whisk. Set aside in fridge until later.1 ½ cup whipping cream
- Whisk together cream cheese, sugar, salt, vanilla, and lemon juice until completely smooth.16 oz cream cheese, ¾ cup granulated sugar, ⅛ tsp sea salt, 2 tsp vanilla extract, 2 tsp lemon juice freshly squeezed
- Gently fold the whipped cream into the cream cheese mixture in two additions. Fold the last addition until there are no more streaks left.
- Add the sprinkles, fold quickly, immediately spoon onto crust and smooth with an offset spatula or spoon. Tap on a table a few times to get rid of large air bubbles.¼ cup sprinkles
- Refrigerate for at least 6 hours or overnight. For extra clean cuts, I like to freeze the cheesecake for 2 hours before cutting.
Whipped cream topping
- I like to top the cheesecake before serving so that I don’t ruin the pretty top!
- Combine the whipping cream, powdered sugar, and vanilla extract in a large bowl or stand mixer. Beat with a wire whisk until stiff peaks. Immediately pipe or spread on top of the chilled cheesecake.1 cup whipping cream, ⅓ cup powdered sugar, 1 tsp vanilla extract
- Cut into pieces (I cut them into 8 pieces) with a sharp knife, wiping in between each cut.
- Right before serving, top with golden oreos and extra sprinkles. This is so that they don’t get soggy and bleed as they sit.1 tbsp sprinkles, 8 golden oreos