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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.