Description

This No Bake Funfetti Cheesecake is a delightful and colorful dessert featuring a crunchy Golden Oreo crust, a creamy funfetti-flavored filling enriched with white chocolate, and a fluffy whipped cream topping adorned with festive sprinkles. Perfect for celebrations or whenever you crave a sweet treat without turning on the oven.

Ingredients

Scale

Crust

2 ½ cups (335g) Golden Oreo cookie crumbs (about 28 Oreos)
3 tablespoons sprinkles
5 tablespoons (70g) unsalted butter, melted

Filling

24 ounces (678g) cream cheese, room temperature
½ cup (104g) sugar
3 tablespoons (43g) sour cream
½ cup (65g) Funfetti cake mix
8 ounces white chocolate, melted and slightly cooled
1 ¼ cups (300ml) heavy whipping cream, cold
¾ cup (86g) powdered sugar
1 teaspoon vanilla extract
5 tablespoons sprinkles

Whipped Cream Topping

1 cup (240ml) heavy whipping cream, cold
½ cup (58g) powdered sugar
1 teaspoon vanilla extract

Instructions

Make the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine Golden Oreo cookie crumbs, 3 tablespoons of sprinkles, and melted butter. Press this mixture firmly into the bottom and up the sides of the pan to create an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
Make the filling: In a large mixer bowl, beat the cream cheese and sugar together until smooth and well combined. Add the sour cream and mix thoroughly. Next, add the Funfetti cake mix and blend until smooth. Gradually add the melted white chocolate in two parts, mixing thoroughly after each addition until fully incorporated. Set this mixture aside.
Whip the cream for filling: In a separate large mixing bowl, combine 1 ¼ cups of cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture in two parts until well combined. Carefully fold in 5 tablespoons of sprinkles for a festive touch.
Assemble the cheesecake: Pour the filling into the prepared crust and spread evenly. Refrigerate the cheesecake for 5-6 hours or overnight until set and firm.
Make the whipped cream topping: In a large mixing bowl, whip together 1 cup of cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Decorate the cheesecake: Remove the cheesecake from the springform pan and place it on a serving platter. Using a piping bag fitted with Ateco tip 844, pipe the whipped cream around the rim of the cheesecake. Sprinkle additional sprinkles on top to decorate as desired.
Store: Keep the cheesecake refrigerated until ready to serve. For best quality, consume within 4-5 days.

Notes

Ensure cream cheese is at room temperature for a smooth filling.
Melt and cool white chocolate slightly before adding to avoid curdling.
Use cold heavy cream for whipping to achieve better volume.
Line the springform pan with parchment paper only on the bottom for easy removal.
Sprinkles add a festive look but can be adjusted based on preference.
Allow sufficient chilling time to let the cheesecake set properly.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: No bake cheesecake, funfetti cheesecake, Oreo crust cheesecake, no bake dessert, easy cheesecake