This super simple no-bake funfetti cheesecake is an ideal treat for any celebration. Ready in about 20 minutes of active prep, it combines a golden Oreo crust with a light, creamy cheesecake filling studded with rainbow sprinkles—an easy, festive twist on classic funfetti cake. Swap sprinkles to match a team, holiday, or occasion. Perfect for birthdays and more.
A no-bake dessert is one of the easiest ways to get a crowd-pleasing treat without an oven. This no-bake funfetti cheesecake relies on cream cheese, whipped cream, powdered sugar and a few flavorings to set into a silky, scoopable cheesecake—no baking required.
If you enjoy no-bake desserts, try other favorites like No Bake Chocolate Pie, No-Bake Mini Biscoff Cheesecakes, No-Bake Lemon Blueberry Cheesecake, or No Bake Cheesecake Balls for more quick and delicious options.
Why We Love This No-Bake Funfetti Cheesecake
Sprinkles make everything more festive, and pairing them with an easy no-bake cheesecake creates a show-stopping dessert that’s surprisingly simple. No-bake recipes are forgiving and quick, making this cheesecake a reliable go-to for parties.
This funfetti cheesecake is perfect for gatherings, summer parties, birthdays, or any time you want a cheerful dessert with minimal effort.
Highlights:
- Prepped in under 30 minutes
- Light, creamy texture with plenty of flavor
- Customizable—change crusts or sprinkles to suit the occasion
- Works year-round; swap sprinkle colors for holidays or team spirit
Ingredient Notes
See the full ingredient list with measurements in the recipe card below.
- Use full-fat dairy for the best flavor and texture—full-fat cream cheese, sour cream, and heavy whipping cream yield the creamiest result.
- Avoid naturally dyed or surface-coated sprinkles that can bleed into the filling. Traditional jimmies or confetti quins are usually dyed through and produce the most even speckling. Do not use nonpareils.
- Make it gluten-free by using gluten-free Golden Oreos for the crust.
- Vanilla bean paste can be used instead of vanilla extract for a more intense vanilla flavor.
Recipe Variations
- Change the crust: Use graham crackers, chocolate Oreos, Biscoff cookies, or your favorite cookie for a different base.
- Change sprinkle colors: Use team colors or holiday-themed sprinkles for a custom look.
- Vary the flavor: Add a splash of lemon extract or cake batter extract for a different twist on funfetti flavor.
Step-By-Step Instructions
- Process Golden Oreos in a food processor until they form fine crumbs. If you don’t have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
- Stir the cookie crumbs with melted butter and sugar until the mixture is evenly moistened and crumbly.
- Press the crumbs very firmly into a 9-inch springform pan or a 9-inch pan lined with parchment. Freeze the crust for about 15 minutes while you prepare the filling.
- In a large bowl, use an electric mixer to beat softened cream cheese and sugar until smooth and creamy.
- Add sour cream, vanilla extract, almond extract, and confectioners’ sugar.
- Beat until well combined and silky.
- In a separate bowl, whip cold heavy cream on high until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until incorporated.
- Fold the rainbow sprinkles gently into the filling—avoid over-mixing to minimize color bleeding.
- Spread the cheesecake filling evenly over the chilled crust.
- Chill the assembled cheesecake for at least 8 hours in the refrigerator to set. You can freeze for 2 hours to speed setting, but refrigeration gives the best texture.
- Before serving, pipe whipped cream around the edge and garnish with extra sprinkles if desired.
Recipe Tips
Chill thoroughly. A fully chilled cheesecake slices cleaner and holds its shape better. If it isn’t fully set it will be much messier—plan for the 8-hour chill when possible.
Use stable, non-bleeding sprinkles. Jimmies and confetti quins usually hold their color better and won’t dissolve into the filling as much as naturally dyed sprinkles or nonpareils.
Cutting tips:
- Chill well, or freeze 20–30 minutes before slicing for cleaner cuts.
- Use a sharp knife and wipe it between slices; briefly running the knife under hot water can help for smoother cuts.
Storage
Store the cheesecake in an airtight container in the refrigerator for 3–4 days. The first two days will have the best texture and brightest sprinkle colors.
To freeze: chill the cheesecake completely, wrap tightly in plastic wrap, then seal in a container. Freeze for up to 3 months. Thaw in the refrigerator before serving for best texture.
Other No-Bake Desserts
Desserts
No Bake Peppermint Oreo Cheesecake
Desserts
Blueberry Cheesecake Dip
Desserts
Strawberry Cream Cheese Icebox Cake
Desserts
No-Bake Oreo Cheesecake Cups
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No-Bake Funfetti Cheesecake
Ingredients
Crust:
- 32 Golden Oreos, not separated
- 5 Tbsp unsalted butter, melted
- 1 Tbsp sugar
- ½ tsp vanilla extract
- Pinch sea salt, optional
Cheesecake:
- 3 (8 oz) blocks cream cheese, softened
- ½ cup sugar
- 1½ tsp vanilla extract
- ½ tsp almond extract (or a splash of cake batter extract)
- ⅓ cup confectioners’ sugar
- ½ cup sour cream, room temperature
- 1 cup heavy whipping cream, cold
- ½–⅔ cup rainbow sprinkles, plus more for topping (jimmies preferred, not naturally dyed)
- Whipped cream and extra sprinkles to pipe and decorate, if desired
Instructions
- Prepare the crust: Process the Golden Oreos into fine crumbs. Mix with melted butter and sugar, press firmly into a 9-inch springform pan or parchment-lined pan, and freeze 15 minutes.
- Make the filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, almond extract and confectioners’ sugar and beat until creamy.
- Whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Fold in sprinkles carefully to avoid excessive color bleeding.
- Spread the filling over the chilled crust, smooth the top, and chill at least 8 hours or refrigerate overnight. Freeze briefly to speed setting if needed.
- Pipe whipped cream around the edge and top with extra sprinkles before serving, or serve plain.
Notes
Freezing: Set completely, wrap tightly with plastic wrap, then seal in a container. Freeze up to 3 months. Thaw in the refrigerator before serving.
Sprinkle advice: Choose sprinkles that are dyed through (jimmies or confetti quins) to reduce bleeding and retain bright specks throughout the cheesecake.
Cutting tips: Chill or briefly freeze before slicing. Use a hot, clean knife and wipe between cuts for neat slices.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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