Funfetti Cheesecake (No Bake)
With its creamy texture, colorful sprinkles, and buttery graham cracker crust, this no bake Funfetti Cheesecake is perfect for those days when you don’t want to turn on the oven!
A FUN, CREAMY NO-BAKE DESSERT
This No-Bake Funfetti Cheesecake is the ultimate dessert for celebrations—or just because! I love the fact that I don’t need to turn on the oven—just mix it all up, chill it in the fridge, and enjoy a slice of pure happiness in a couple hours. The hardest part about this sweet treat is the waiting part. I can’t wait to taste a slice of the no bake sprinkle cheesecake. Who doesn’t like a good Funfetti sprinkle dessert?!
Made it yesterday and the family has already eaten all of it. That should tell you how yummy this is!
– Mary
FREQUENTLY ASKED QUESTIONS:
I think it would work but you would need to get the one that is larger – 10 inches instead of the standard 8 inches.
Yes. Generally, it takes about 8 sheets of graham crackers to make a cup of graham cracker crumbs, so if we say 8 sheets per cup, you’ll need about 1 1/2 cups of store bought crumbs to equal the 12 graham cracker sheets I used in this recipe for the crust.
If you prefer, you can make the crust in a food processor instead. First by turning the crackers into crumbs, then processing in the sugar and butter before pressing it into the pan.
No, most ingredients for this cheesecake must be cold while working with it, especially the cream cheese and cool whip, if not then you run the chance of it not setting.
It really is easiest with a springform pan in terms if serving. I think you could use a deep dish pie pan, it’s just easier to slice and serve with a springform.
You have to be gentle when setting in sprinkles or they will easily break apart and the color will spread.
If the cheesecake is set, but hard to cut without making a mess, simply place in the freezer for 30-60 minutes to firm up a bit more before cutting.
If the pan isn’t greased well enough then small parts of the sides may stick to the springform pan. If it’s not a lot, then I wouldn’t worry about it. If it seems like a lot, then you can use a spatula to spread it back onto the cheesecake gently.
Store in the fridge for 3-4 days, covered or in an airtight container. Otherwise, store in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- graham cracker sheets – you could use store-bought graham cracker crumbs. See my Frequently Asked Questions above for more on this.
- packed light brown sugar – you can use granulated sugar instead if you prefer.
- salted or unsalted butter – I prefer salted but if unsalted is all you have, you can use that instead.
- cream cheese– softened but still cool to the touch. If you need them, I have Tips for Softening Cream Cheese.
- powdered sugar
- sweetened condensed milk – I gotta mention this – make sure you’re grabbing the right can from the shelf. I don’t know why stores put the sweetened condensed milk and the evaporated milk so close to each other on the shelves. You do NOT want to attempt to use evaporated milk. Can’t tell you how many times people grab the wrong one then wonder why they have a liquid dessert that won’t set up. Make sure your can says sweetened condensed milk – when you open it up it should be very thick and sweet tasting.
- vanilla extract
- Cool Whip – thawed. You can use store brand whipped topping if needed, it doesn’t have to be the Cool Whip brand.
- rainbow sprinkles
- whipped cream – this is an optional topping.
HOW TO MAKE FUNFETTI CHEESECAKE:
Make the crust by placing the graham crackers in the gallon sized bag and crushing them with the rolling pin until they become crumbs.
Add the crumbs into a bowl with the brown sugar and melted butter and stir well, until it clumps.Then press into a springform pan, on the bottom and at least halfway up the sides, and let sit in the freezer while you make the filling.
Make the filling by beating together the cream cheese with the powdered sugar until completely smooth. Then add in the sweetened condensed milk and vanilla and beat again until smooth.
Add the cool whip and sprinkles and gently fold them in completely.
Pour the filling mixture into the crust and smooth out the top.
Let set for about 6 hours in the fridge, or until firm enough to cut. Once firm enough to cut, add the whipped cream around the edges of the cheesecake and generously add more sprinkles to the top.
Serve and enjoy!
CRAVING MORE RECIPES?
Funfetti Cheesecake (No Bake)
Ingredients
Crust
- 12 graham cracker sheets
- ½ cup packed light brown sugar (can use granulated sugar)
- 4 Tablespoons salted butter, melted (can use unsalted)
Filling
- 2 (8 ounce) blocks cream cheese, softened
- 1 cup powdered sugar
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 8 ounce tub Cool Whip, thawed
- ½ cup rainbow sprinkles
Optional Toppings:
- whipped cream
- rainbow sprinkles
Instructions
- Make the crust by placing 12 graham cracker sheets in a gallon sized bag and crushing them with the rolling pin until they become crumbs. You could also blend them up in a food processor.
- Add the crumbs into a bowl with ½ cup packed light brown sugar and 4 Tablespoons salted butter, melted and stir well, until it clumps. Then press into a springform pan, on the bottom and at least halfway up the sides, and let sit in the freezer while you make the filling.
- Make the filling by beating together 2 (8 ounce) blocks cream cheese, softened with 1 cup powdered sugar until completely smooth. Then add in the 14 ounce can sweetened condensed milk and 2 teaspoons vanilla extract and beat again until smooth.
- Add 8 ounce tub Cool Whip, thawed and ½ cup rainbow sprinkles and gently fold them in completely.
- Pour the filling mixture into the crust and smooth out the top.
- Let set for about 6 hours in the refrigerator, or until firm enough to cut.
- Once firm enough to cut, add whipped cream dollops around the edges of the cheesecake and generously add more rainbow sprinkles to the top (this is optional and is just to make it look pretty.)
- Serve and enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made it yesterday and the family has already eaten all of it lol. That should tell you how yummy this is. Thanks Brandie!
Yay! Love hearing that Mary – thanks so much!!
I haven’t made this yet but wanted to pass along a bakers tip. Cut strips of parchment paper to the height of the springform pan before the crust goes in. I staple the strips together so they don’t fall over. Then proceed with the recipe as directed. If I’m going to take the effort and expense of making a recipe I feel that this simple trick is worth it. I also always cut a circle of parchment paper for every cake, muffin or cupcake that I make. My catering teacher taught this in all her classes. I never have to fear that a cake will stick in the bottom.
This is perfect, the kids love it too.