This no bake funfetti cheesecake is creamy, smooth, and packed full of nostalgic sprinkle fun! It has a brown sugar cinnamon graham crust. I mean, it’s basically a dreamy dunkaroo cheesecake. I topped it off with fluffy whipped cream, golden oreos, and more sprinkles.
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🎂 Why you'll LOVE this recipe
- Easy: No bake cheesecake is much easier to make than baked cheesecake. Just mix everything together and let it chill in the fridge.
- Creamy: Incredibly creamy while still holding its shape.
- Funfetti: Loads of sprinkles and nostalgic vanilla flavor.
- Graham cinnamon crust: The crust is thick and flavourful. The extra cinnamon makes the cheesecake taste like dunkaroos.
If you're looking for a baked cheesecake alternative, check out this red velvet oreo cheesecake and this chocolate orange cheesecake.
📝 Key ingredients
This funfetti cheesecake consists of three components. The graham cracker crust, an ultra creamy funfetti filling, and a whipped cream topping.
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Crust ingredients
- Cinnamon (optional): If you don’t like cinnamon you can leave it out. But it really makes the cheesecake taste like dunkaroos and dip!
- 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. If you can't find graham crackers you can also use digestive biscuits or any other similar cookie.
- Brown sugar: This will add texture and flavor into the graham crust. You can also use granulated sugar but brown will have the best flavor.
Filling ingredients
- Whipping cream: Use 35% whipping cream or heavy cream. This will help add lift and set your cheesecake.
- Cream cheese: Use a full fat brick style cream cheese for the best results. I always use Philadelphia original bricks.. Don’t use low fat because it has a higher water content and your cheesecake won’t set properly.
- Clear vanilla extract: This is essential in giving the cheesecake that nostalgic vanilla flavor. You can use pure vanilla extract instead, but it won't give you that funfetti flavor.
- Lemon juice: This is going to make the cheesecake tangy and offset the richness for a more balanced flavor. 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 colored sprinkles may bleed more so watch out for that if it matters to you. Nonpareil sprinkles (little balls) are too small and might make the inside look a little brown because of all the colors bleeding in such close proximity.
👩🍳 How to make funfetti cheesecake
The process is divided into two steps: making the crust and then the filling.
Cheesecake crust step by step
Step 1: Mix crust ingredients together in a large bowl until fully combined.
Step 2: Pour into greased 9" round springform baking pan. Press the crumbs down with the flat bottom of a glass to pack tightly. Set aside.
Tip: Line the bottom of the cheesecake pan with a round of parchment paper to make it easier to remove the cheesecake from the bottom of the pan. Use a springform pan for the easiest removal!
Cheesecake filling step by step
Step 1: Whip cream to stiff peaks in a large glass bowl. Set aside in the fridge for later.
Step 2: In a separate bowl, beat together softened cream cheese, sugar, salt, and vanilla extract until creamy. Scrape down the bowl frequently so that it is smooth.
Step 3: Add whipped cream to the cream cheese mixture and fold gently until combined and even.
Step 4: Add sprinkles to the filling and working quickly, fold until evenly dispersed.
Step 5: Spread the filling onto the cheesecake crust, smoothing the top. Refrigerate for at least 6 hours or overnight to set.
Step 6: Whip cream, sugar, and vanilla extract to stiff peaks. Transfer to piping bag with open star piping tip and pipe a rope border on the edge of the cheesecake. Just before serving, add eight golden oreos and more sprinkles on top. Slice and serve!
🥄 Make ahead and storage
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 cake needs to be stored in the fridge and served cold.
It will keep well in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.
You can make the cheesecake up to a day or two ahead of time! Store it in a cake carrier so that it doesn't get ruined in the fridge and stays fresh. Add oreos and sprinkles on top just before serving.
I love to add oreos on top of a cheesecake, just like in this red velvet oreo cheesecake.
No Bake Cheesecake Expert Tips:
- Whip the cream to stiff peaks. It should hold its shape and not be gloopy. Make sure the cream is cold and use a chilled bowl to help. This is critical in helping the cheesecake set.
- Use good quality, full fat, brick style cream cheese for the cheesecake to set properly.
- The cheesecake needs to set in the fridge for at least 6 hours. It’s best to let it set overnight because this will let the flavors develop and firm up successfully.
- To get extra clean cuts, freeze the cheesecake for 1-2 hours before cutting and clean the knife after every cut.
❔ How to make funfetti cheesecake bars
The original recipe was for no bake cheesecake bars like these pumpkin cheesecake bars. Here's how to make them:
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.
Continue with the rest of the recipe the same way, until you get to decorating the cheesecake. Pipe dollops of whipped cream all over the top. Slice into eight pieces and add two golden oreo halves to each slice. Sprinkle with more sprinkles and serve!
Make sure to clean your knife before every cut to get extra smooth cheesecake slices.
You can also make mini funfetti cheesecakes in a muffin tin! Use cupcake liners to prevent them from sticking to the walls like these mini oreo cheesecakes.
❔ How does gelatin free cheesecake hold its shape?
The funfetti cheesecake sets 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 serving so that the cookies stay crunchy and the sprinkles on top don’t bleed into the whipped cream.
For more no bake, no gelatin cheesecakes, check out this biscoff cheesecake, baileys cheesecake, and passionfruit cheesecake.
Alternatively, this strawberry crunch cheesecake uses gelatin to help set.
✔️ Types of sprinkles
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. I use this technique in this funfetti ice cream as well.
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!
📖 Recipe FAQs
The flavors 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 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. And use good quality, full fat, brick style cream cheese (like Philadelphia original cream cheese).
I love to adding cinnamon (optional) to my graham cheesecake crusts because it really amplifies that warm, graham flavor. It works so perfectly with that fluffy cheesecake and adds an extra layer of flavor. It really reminds me of dunkaroos, pure nostalgia!
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.
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📖 Recipe
Funfetti Cheesecake
Equipment
- nine inch round springform pan see notes for alternatives
Ingredients
Crust
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon optional
- ⅛ teaspoon sea salt
- 2 ⅓ cup graham cracker crumbs 350g
- ⅔ cup butter melted
Cheesecake
- 1 ½ cup whipping cream cold
- 16 oz cream cheese softened, 500g
- ¾ cup granulated sugar
- ⅛ teaspoon sea salt
- 2 teaspoons clear vanilla extract
- 2 teaspoons lemon juice freshly squeezed
- ¼ cup sprinkles see notes about which to use
Whipped cream topping
- 1 cup whipping cream cold
- 2 tablespoons granulated sugar
- 1 teaspoon clear vanilla extract
- 1 tablespoon sprinkles
- 8 golden oreos whole
Instructions
Crust
- Prepare a nine inch round springform pan by greasing with oil and lining the bottom with a round of parchment paper. See notes about baking pan alternatives.
- Combine brown sugar, cinnamon, salt, and graham cracker crumbs in a large bowl. Add melted butter and stir until evenly combined.4 tablespoons brown sugar, 1 teaspoon cinnamon, ⅛ teaspoon sea salt, 2 ⅓ cup graham cracker crumbs, ⅔ cup butter
- Pour into prepared pan and smooth gently. Use the bottom of a glass to pack the crust in tight.
Cheesecake
- 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
- In a separate large bowl, beat together cream cheese, sugar, salt, vanilla extract, and lemon juice until completely smooth.16 oz cream cheese, ¾ cup granulated sugar, ⅛ teaspoon sea salt, 2 teaspoons clear vanilla extract, 2 teaspoons lemon juice freshly squeezed
- Gently fold the whipped cream into the cream cheese mixture 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 the baking pan on a countertop a few times to get rid of large air bubbles.¼ cup sprinkles
- Cover the baking pan with a plate or wrap and refrigerate for at least 6 hours or overnight to set completely.
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 whisk until stiff peaks. Immediately pipe or spread on top of the chilled cheesecake.1 cup whipping cream, 2 tablespoons granulated sugar, 1 teaspoon clear vanilla extract
- 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 tablespoon sprinkles, 8 golden oreos
- Slice and serve cold! Wipe the knife clean between every cut. The cheesecake will keep well in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.
Video
Notes
- Whip the cream to stiff peaks. It should hold its shape and not be gloopy. Make sure the cream is cold and use a chilled bowl to help. This is critical in helping the cheesecake set.
- Use good quality, full fat, brick style cream cheese for the cheesecake to set properly.
- The cheesecake needs to set in the fridge for at least 6 hours. It’s best to let it set overnight because this will let the flavors develop and firm up successfully.
- To get extra clean cuts, freeze the cheesecake for 1-2 hours before cutting and clean the knife after every cut.
Did you make this recipe? Let me know!