Funfetti Cheesecake
Serves 12
30 mins prep
0 mins cook
360 mins chill
30 mins total
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.
Crust
Cheesecake
Whipped cream topping
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.
⅔ tablespoons brown sugar⅕ teaspoon cinnamon⅕ teaspoon sea salt⅖ cup graham cracker crumbs⅕ cup butterPour 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.
¼ cup whipping creamIn a separate large bowl, beat together cream cheese, sugar, salt, vanilla extract, and lemon juice until completely smooth.
2 ⅔ oz cream cheese⅕ cup granulated sugar⅕ teaspoon sea salt⅓ teaspoons clear vanilla extract⅓ teaspoons lemon juice freshly squeezedGently 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.
⅕ cup sprinklesCover 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.
⅕ cup whipping cream⅓ tablespoons granulated sugar⅕ teaspoon clear vanilla extractRight before serving, top with golden oreos and extra sprinkles. This is so that they don’t get soggy and bleed as they sit.
⅕ tablespoon sprinkles1 ⅓ golden oreosSlice 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.
