Why You’ll Fall in Love With This Funfetti No Bake Cheesecake
- No oven required. This no-bake recipe is easy to make, even if you’re a beginner.
- Eye-catching and fun. Who doesn’t love the playful pop of sprinkles in every bite?
- Perfect for any occasion. Birthdays, anniversaries, baby showers, or just because—it’s versatile and crowd-pleasing.
- Decadent texture. With a creamy filling, buttery base, and just the right amount of sweetness, every bite is heavenly.
Tips and Tricks for the Best Funfetti Cheesecake 🌈
1. Get the Biscuit Base Just Right
The biscuit base is the backbone of your cheesecake, so you want it to be perfect. I recommend using digestive biscuits for that lovely balance of sweetness and crunch. If you prefer something richer, go for shortbread biscuits or even Oreo cookies (just remove the cream filling). Don’t skip the salt in the base—it’s a small touch that makes a world of difference by enhancing the flavours of the whole dessert.
2. Room Temperature Cream Cheese is a Must
To avoid a lumpy cheesecake filling, make sure your cream cheese is at room temperature before you start. Cold cream cheese is harder to mix and won’t achieve that silky-smooth texture we’re after. If you forget to take it out of the fridge ahead of time, you can pop it in the microwave for 10-second bursts until it softens.
3. White Chocolate: Don’t Overheat It!
White chocolate adds richness and sweetness to the cheesecake, but it can be temperamental if overheated. Melt it in short intervals (about 30 seconds at a time) and stir between each burst. Residual heat will continue to melt the chocolate as you stir, so don’t be tempted to zap it for too long. A smooth, lump-free chocolate mix is your goal here! 🍫
4. Choose the Right Sprinkles
Sprinkles are the star of the show in a Funfetti Cheesecake, so picking the right kind is important. I recommend using jimmies (the long, cylindrical sprinkles) because they hold their shape and colour when mixed into the cheesecake. Avoid nonpareils (the tiny round sprinkles), as they tend to bleed into the mixture, creating streaks of colour instead of fun pops. Be generous when folding them in—there’s no such thing as too many sprinkles! 🌈
5. Chill Time is Key
No-bake cheesecakes need time to set, so patience is your best friend here. Let your cheesecake chill in the fridge for at least 6 hours, but overnight is even better. This ensures the filling is firm, creamy, and sliceable. If you’re in a rush, resist the temptation to freeze it—it can alter the texture of the filling and make it less creamy.
Serving Suggestions for Funfetti Cheesecake 🍓🍹
Top it Off:
- Add a dollop of whipped cream on each slice for a touch of elegance.
- Sprinkle extra funfetti sprinkles on top for that final festive flair.
- Drizzle with melted white chocolate or caramel for added indulgence.
Pair it Perfectly:
- Serve your cheesecake with fresh berries like strawberries, raspberries, or blueberries to balance the sweetness.
- Pair it with a hot cup of coffee, a chai latte, or even a glass of chilled Prosecco for a fancy twist. 🍾
- Add a scoop of vanilla ice cream on the side if you’re feeling extra indulgent. 🍦Desserts
Slice Like a Pro:
To get those Instagram-worthy clean slices, dip your knife in hot water before each cut. Wipe it clean between slices, and you’ll have perfect portions every time.
Storing Your Funfetti Cheesecake 🥶
In the Fridge:
Keep your Funfetti Cheesecake in an airtight container or wrap it tightly with cling film. It will stay fresh in the fridge for up to 5 days. This is perfect if you’re making it ahead of time for an event.
In the Freezer:
Want to make it last even longer? Freeze individual slices by wrapping them in cling film and placing them in a freezer-safe container. The cheesecake will keep for up to 2 months in the freezer. To serve, thaw in the fridge overnight—don’t rush it by microwaving, as it may affect the texture.
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Funfetti Cheesecake
Prep Time 20 minutes 
Setting Time
2 minutes 
Total Time 22 minutes 
Ingredients
Equipment
Method
- Place the Biscuits in a plastic bag and smash together with a rolling pin until it looks like sand (you could also use a food processor) Then add the melted Butter and Salt coating all of the biscuits.
- Put a sheet of baking paper over the bottom of the tin - put your tin on top and scrunch the remaining paper under the tin.
- Press the Biscuit mixture evenly and firmly into the base and halfway up the sides of the cake tin, finish pressing it with your fingers to make it even – refrigerate.
- Whip Cream in a mixing bowl using a stand mixer ensuring it remains cold by placing it in the fridge whilst you do the next steps.
- In the same bowl, using the same stand mixer - whip the Cream Cheese room temperature, Vanilla and Sugar until completely smooth.
- Break apart the White Chocolate and put in a bowl, heat in the microwave for 1:30 mins, stirring until almost melted – do not overheat, stir until completely melted.
- Using a spatula, gently stir the Cream and White Chocolate into the Cream Cheese mixture until completely incorporated.
- Stir in the Funfetti Sprinkles with a spatula and spread the filling evenly over the Biscuit base, sprinkle with more Funfetti Sprinkles! Refrigerate until set.
Nutrition
Video
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