No Bake Funfetti Cheesecake
A creamy no bake funfetti cheesecake with a buttery graham cracker crust and rainbow sprinkles folded throughout. No oven needed just chill, slice, and enjoy.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs about 10 full sheets, finely crushed
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
Filling
- 24 oz full-fat cream cheese 3 blocks, 8 oz each, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream cold
- 1/2 cup rainbow sprinkles jimmies recommended
- 1/4 teaspoon almond extract optional
Topping
- Whipped cream
- Extra rainbow sprinkles
- White chocolate shavings optional
Instructions
- Mix graham cracker crumbs, sugar, and melted butter, then press into a 9-inch springform pan.
- Freeze crust for 10 minutes to set.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
- Whip cold heavy cream to stiff peaks.
- Fold whipped cream into cream cheese mixture until light and fluffy.
- Gently fold in rainbow sprinkles.
- Pour over crust and smooth the top.
- Chill for 4 hours or overnight.
- Top, slice, and serve.
Notes
Use full-fat cream cheese for the best creamy texture and proper setting. Make sure the cream cheese is softened at room temperature so the filling stays smooth and lump-free. Always use jimmies sprinkles instead of nonpareils to prevent color bleeding into the filling. Don’t overwhip the cream—stop at stiff peaks to keep the texture light and stable. Chill the cheesecake for at least 4 hours, though overnight chilling gives the cleanest slices. A springform pan is highly recommended because it makes releasing the cheesecake easier and keeps the edges neat. For the best presentation, add extra sprinkles on top just before serving so they look fresh and vibrant.