I'm so excited to announce that Short Stack Kitchen turns one today!! Yay!
To celebrate this little milestone, we are making this Incredible no-bake Funfetti Cheesecake that's perfect for any occasion! A Golden Oreo cookie crust studded with sprinkles and a dreamy vanilla cheesecake filling loaded with bright sprinkles!
I can't believe that year ago today, I hit publish on my very first blog post! Blogging, recipe development and photography has been such a rewarding experience and I'm so grateful that I get to share this with you. Thank you for all your support and for being here!!
I love no-bake cheesecakes because they are incredibly easy to make and texture is SO light and creamy! Some of my most popular no-bake cheesecakes include, Strawberry Shortcake Cheesecake, Biscoff Pumpkin Cheesecake Jars and No-Bake Blackberry Honey Cheesecake.
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Funfetti Cheesecake Ingredients
Golden Oreo Crust
- Golden Oreos. We’ll be using whole Golden Oreos (with filling) for the crust. You can also make a graham cracker crust.
- Butter. Unsalted melted butter helps bind the no-bake crust.
Vanilla Cheesecake Filling
- Cream Cheese. Use blocks of cream cheese, not whipped cream cheese. Philadelphia cream cheese is my favorite.
- Heavy Cream. Whipped to stiff peaks. Gives the cheesecake structure and it’s mouselike texture.
- Powdered Sugar. Helps thicken the filling.
- Vanilla. I am using Clear Vanilla, but you can use regular vanilla.
- Sprinkles. For best results, we are using rainbow jimmies.
*See recipe card for quantities.
Funfetti Cheesecake Instructions
Step 1 – Make the crust – In the bowl of your food processor fitted with an ‘S’ blade, pulse your golden Oreo cookies with the filling and pulse into fine crumbs. You can also transfer cookies to a large freezer bag and crush with a rolling pin. Next, add melted butter and pulse until well combined. Crumbs should resemble wet sand and hold together when squeezed.
Step 2 – Transfer the crumbs to a 8-inch (20cm) springform pan and firmly press into the bottom and up the sides of the pan. For best results use a drinking glass with straight sides. Place in the freezer while we work on the filling.
Step 3 – Make the Cheesecake Filling – Add heavy cream to a medium bowl. With an electric hand mixer, whisk the cream on medium speed until you get stiff peaks. Do not over whip it! Set aside.
Step 4 – In a large mixing bowl, whisk room temperature cream cheese until smooth. Use the same beaters as there is no need to clean them. Add sifted confectioners’ sugar and vanilla and mix until combined.
Step 5 – With a rubber spatula, gently fold your whipped cream into your cream cheese mixture just until combined. Do not overmix as this can deflate your whipped cream. Then fold gently fold in your sprinkles.
Step 6 – Remove the crust from the freezer and transfer the cheesecake filling into the crust. Use an offset spatula to help spread the filling. Cover with plastic wrap and refrigerate until firm, about 6 hrs. Can be made 1 to 2 days in advance, making it the perfect make-ahead dessert.
Step 7 - Decorate your cheesecake (optional) - Make some whipped cream and pipe on top of the cheesecake and top with additional sprinkles. Alternatively, you can top with a white chocolate ganache. Serve and enjoy!
Subtitutions
- Golden Oreos - You can graham crackers or digestive biscuits.
- Rainbow Sprinkles - If you're unable to find rainbow sprinkles (jimmies) then you can use Confetti Candy Quins. They look like little discs.
Storage
- Store cheesecake in an airtight container for up to 5 days in the refrigerator.
Tips for Success
- Use cream cheese blocks, not cream cheese spread. Make sure your cream cheese is at room temperature as well. This will ensure a smooth and lump free filling.
- Before whipping the cream, I like to freeze the bowl and beaters for 10 minutes. Keeping everything cold helps the fat in the cream to stabilize. Additionally, it’s important to whip your heavy cream to stiff peaks as it adds structure to this no-bake cheesecake.
- Use all the butter that the recipe calls for in the crust. Six tablespoons may seem like a lot, but the high amount of butter is needed to help the crust set as it does not require any baking.
- Use a springform pan for easy removal.
- Chill for at least 6 hours before serving. The longer the better as it will help the cheesecake set more firmly.
- Store cheesecake in an airtight container for up to 5 days in the refrigerator.
FAQ
I recommend using rainbow jimmies or pastel candy quins. However, I would not recommend using nonpareils (tiny balls) as they tend to bleed.
Yes! You can use a 9-inch pie plate or line a regular 8 or 9 inch square pan, although you won't be able to press the crumbs up the sides of the pan.
Yes you can! Cut into slices and freeze uncovered on a baking tray for 2 hours. Then wrap each piece in cling wrap and store in an airtight container or freezer bags. Allow it to come to room temperature before serving.
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📖 Recipe
Funfetti Cheesecake
- Total Time: 25 Mins Prep + 6 Hrs Chill
- Yield: 8 to 10 Servings
Description
Incredible no-bake Funfetti Cheesecake that's perfect for any occasion! A Golden Oreo cookie crust studded with sprinkles and a dreamy vanilla cheesecake filling loaded with bright sprinkles!
Ingredients
Crust
- 26 Golden Oreos
- 6 Tbsp (85g) Melted Butter
- 2 to 3 tablespoon Rainbow Jimmies Sprinkles
Filling
- 16 Oz (454g) Cream Cheese, room temp
- 1 ½ Cup (169g) Confectioners’ Sugar, sifted
- 1 ½ Cups (340g) Whipping Cream, cold
- 2 Tsp Clear or Regular Vanilla Extract
- ½ Cup Rainbow Jimmies Sprinkles
Instructions
-
Make the crust – In the bowl of your food processor fitted with an ‘S’ blade, pulse your golden Oreo cookies with the filling and pulse into fine crumbs. You can also transfer cookies to a large freezer bag and crush with a rolling pin. Next, add melted butter and pulse until well combined. Crumbs should resemble wet sand and hold together when squeezed.
-
Transfer the crumbs to a 8-inch (20cm) springform pan and firmly press into the bottom and up the sides of the pan. For best results use a drinking glass with straight sides. Place in the freezer while we work on the filling.
-
Make the Cheesecake Filling – Add heavy cream to a medium bowl. With a hand-held mixer, whisk the cream on medium speed until you get stiff peaks. Do not over whip it! Set aside.
-
In a large bowl, whisk room temperature cream cheese until smooth. Use the same beaters as there is no need to clean them. Add sifted confectioners’ sugar and vanilla and mix until combined.
-
With a rubber spatula, gently fold your whipped cream into your cream cheese mixture just until combined. Do not overmix as this can deflate your whipped cream.
-
Remove the crust from the freezer and transfer the cheesecake filling into the crust. Use an offset spatula to help spread the filling. Cover with cling wrap and refrigerate until firm, about 6 hrs. Can be made 1 to 2 days in advance, making it the perfect make-ahead dessert.
- Decorate your cheesecake (optional) - Make some whipped cream and pipe on top of the cheesecake and top with additional sprinkles. Alternatively, you can top with a white chocolate ganache. Serve and enjoy!
Notes
- Store cheesecake in an airtight container for up to 5 days in the refrigerator.
- Prep Time: 25 Mins
- Chill Time: 6 Hrs
- Method: No-Bake
Bre says
Happy birthday to your blog! This recipe looks absolutely delicious!
Lisa says
Thank you so much Bre! I'm so happy you stopped by! 🙂