Top-down view of a slice of cheesecake being lifted from the serving plate. The crumbly biscuit base and smooth, creamy filling are visible, with colorful sprinkles throughout the cheesecake slice.

“Sprinkle Spektacle: The Lazy Baker’s Unicorn Dream That Breaks All The Rules”

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This No Bake Funfetti Cheesecake is a delightful and playful dessert that’s perfect for celebrations or whenever you need a pop of color in your day.

With its creamy texture, rich cheesecake flavor, and the added fun of colorful sprinkles, it’s a treat that requires no oven time, making it ideal for warmer days or quick dessert fixes. The buttery graham cracker crust provides a perfect balance to the sweet, fluffy filling.

For an extra indulgent twist, pair it with Chocolate Covered Raspberries or Chocolate Covered Strawberries. The juicy berries dipped in rich chocolate add a fruity, decadent contrast that complements the light and airy cheesecake beautifully.

Whether you’re making this for a birthday, a family gathering, or just a weekend treat, this no-bake cheesecake is sure to impress!

What Is Funfetti?

Funfetti, also known as confetti, birthday cake, or sprinkle cake, combines the words “fun” and “confetti.” This trend of adding colorful sprinkles to vanilla cake began with Pillsbury in the late ’80s and has remained popular ever since.

The concept is simple: mix sprinkles into the cake batter, and once baked, you’ll see bright, colorful dots throughout each slice.

While the sprinkles don’t change the cake’s flavor, they give it a fun, festive look. Some people like to add almond extract to their funfetti treats for extra flavor, but it’s optional!

No Bake Funfetti Cheesecake Recipe

This fun and festive cheesecake features a crunchy biscuit base topped with a creamy, thick filling adorned with colorful sprinkles. The whipped cream and extra sprinkles on top make it a delightful, celebratory dessert perfect for any occasion!
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Prep Time 45 minutes
Setting Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 463 kcal

Equipment

  • Food processor or rolling pin
  • 23cm springform tin
  • Mixing bowls
  • Electric whisk or hand whisk
  • Spatula
  • Piping bag (for decoration)
  • Butter knife (for smoothing)

Ingredients
  

  • For the biscuit base
  • 300 g Digestive biscuits
  • 135 g Butter or baking spread melted
  • For the cheesecake filling
  • 750 g Full fat cream cheese I use Philadelphia
  • 125 g Icing sugar
  • 2 tsp Vanilla extract
  • 300 ml Double cream
  • 50 g Sprinkles
  • For decoration
  • 200 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 1-2 tbsp Sprinkles

Instructions
 

Prepare the Base:

  • Blitz the digestive biscuits into crumbs using a food processor, or crush with a rolling pin.
    Top-down view of a mixing bowl on a white marble countertop, with crushed digestive biscuits being mixed with melted butter using a spatula. The scene focuses on the incorporation of butter into the crumbs, ready to be pressed into a tin.

Mix melted butter into the crumbs.

  • Press the mixture into the bottom of a 23cm springform tin. Chill in the fridge for 30 minutes.
    Top-down view of a 23cm springform tin with the biscuit mixture being pressed into the base using the back of a spoon. The base is smooth and even, ready to be chilled in the fridge.

Make the Cheesecake Filling:

  • Beat cream cheese, icing sugar, and vanilla extract until smooth and lump-free.
  • Add double cream and whisk until thick and holding its shape.
    Top-down view of a mixing bowl with cream cheese, icing sugar, and vanilla extract being beaten together with a hand mixer until smooth. The mixture is creamy and lump-free.
  • Gently fold in sprinkles with a spoon or spatula.

Assemble and Chill:

  • Spread the cheesecake filling evenly over the biscuit base.
  • Refrigerate for at least 4 hours or overnight to set.
    Top-down view of a mixing bowl with sprinkles being folded into the thick cheesecake filling using a spatula. The colorful sprinkles are evenly distributed throughout the creamy mixture.

Decorate:

  • Whip double cream with icing sugar and vanilla extract until soft peaks form.
  • Pipe swirls around the edge of the cheesecake.
    Top-down view of the cheesecake in the springform tin, covered with plastic wrap, placed in the fridge. The scene focuses on the cheesecake setting as it chills in the refrigerator.
  • Add additional sprinkles on top.

Serve:

  • Remove from the tin and transfer to a serving plate.
  • Store leftovers in the fridge for up to 2-3 days.
    Top-down view of a slice of cheesecake being lifted from the serving plate. The crumbly biscuit base and smooth, creamy filling are visible, with colorful sprinkles throughout the cheesecake slice.

How to Put Your Spin on This Cheesecake!

Here are some fun variations you can try with this no-bake funfetti cheesecake recipe:

  1. Different Biscuits for the Base: Swap the digestive biscuits for graham crackers, Oreos, or even chocolate biscuits to add more flavor to the base.
  2. Flavored Cream Cheese: Try using flavored cream cheese like strawberry or lemon for a twist on the classic filling.
  3. Add Fruit: Fold in chopped strawberries, raspberries, or blueberries to give the cheesecake a fruity burst.
  4. Chocolate Lovers: Mix mini chocolate chips into the cheesecake filling for an extra indulgent treat.
  5. Sprinkles Galore: Use different types of sprinkles—pastel colors for a softer look, or chocolate sprinkles for a rich taste.

These variations allow you to play around with flavors while keeping that fun, festive feel!

What to Pair with No-Bake Funfetti Cheesecake?

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