No-Bake Funfetti Cheesecake
A creamy, no-bake funfetti cheesecake with a buttery Golden Oreo crust and rainbow sprinkles throughout — prepped in under 30 minutes and perfect for any celebration.
Ingredients
— Crust —
- 36 Golden Oreos About 1 standard package
- 6 tbsp Unsalted butter Melted
- 2 tbsp Granulated sugar
— Cheesecake Filling —
- 24 oz Full-fat cream cheese 3 blocks, softened to room temperature
- ¾ cup Granulated sugar
- ½ cup Full-fat sour cream
- 1 tsp Vanilla extract Or vanilla bean paste for richer flavor
- ¼ tsp Almond extract Optional but recommended
- ½ cup Powdered sugar Sifted
- 1 cup Heavy whipping cream Cold
- ½ cup Rainbow jimmies or confetti quins Do not use nonpareils or naturally dyed sprinkles
— Topping —
- 1 cup Heavy whipping cream Whipped, for piping
- 2 tbsp Powdered sugar To sweeten the whipped topping
- Rainbow sprinkles For garnish
Instructions
- Group: Make the Crust1. Pulse the Golden Oreos in a food processor until they become fine, even crumbs. No food processor? Place cookies in a sealed zip-top bag and crush them with a rolling pin.2. Add the melted butter and granulated sugar to the crumbs and mix until the texture resembles wet sand and holds together when pressed.3. Pour the mixture into a 9-inch springform pan and press it down very firmly using the bottom of a flat measuring cup or glass. Pack the edges in as well as the base.4. Place the crust in the freezer for 15 minutes while you prepare the filling.Group: Make the Cheesecake Filling5. In a large bowl, beat the softened cream cheese and granulated sugar together on medium-high speed until completely smooth and fluffy, about 2–3 minutes.6. Add the sour cream, vanilla extract, almond extract, and powdered sugar. Beat again until fully combined and silky, scraping down the sides of the bowl as needed.7. In a separate clean bowl, pour in the cold heavy whipping cream. Beat on high speed until stiff peaks form, about 3–4 minutes.8. Add the whipped cream to the cream cheese mixture and gently fold together using a rubber spatula. Use slow, sweeping motions and stop as soon as the two are just combined — don't overwork it.9. Add the rainbow sprinkles and fold gently just until evenly distributed. Stop immediately once they look spread throughout to prevent color bleeding.Group: Assemble & Chill10. Remove the crust from the freezer. Spoon the cheesecake filling over the crust and spread it into an even layer using an offset spatula or the back of a spoon.11. Cover the pan loosely with plastic wrap and refrigerate for at least 8 hours, or overnight for best results. If you're short on time, freeze for 2 hours — but refrigerating gives a better overall texture.Group: Decorate & Serve12. When ready to serve, whip the heavy cream and powdered sugar together until stiff peaks form. Transfer to a piping bag fitted with your preferred tip and pipe decorative swirls around the edge of the cheesecake.13. Scatter extra rainbow sprinkles over the top. Slice with a sharp knife, wiping the blade clean between each cut for neat slices.
Notes
- Sprinkle choice is important: Jimmies and confetti quins hold their color and shape inside a cream filling. Nonpareils and naturally dyed sprinkles bleed and discolor the cheesecake — avoid them.
- Full-fat dairy only: Low-fat cream cheese or sour cream will result in a softer, less flavorful filling that may not set properly.
- Don't skip the chill time: The cheesecake needs the full 8 hours (or overnight) to firm up for clean slices. You can eat it before it's fully set, but expect a messier serve.
- Clean slices tip: Freeze the cheesecake for 20–30 minutes before slicing. Use a sharp knife and wipe it clean between every cut.
- Storage: Refrigerate in an airtight container for up to 3–4 days. Best enjoyed within the first 2 days when colors and texture are at their peak. To freeze, wrap tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Make it gluten-free: Swap in gluten-free Golden Oreos for the crust — everything else in the recipe is naturally gluten-free.
- Flavor variations: Add a small splash of lemon extract for a bright twist, or use cake batter extract to lean further into the funfetti flavor.
- Sprinkle color swaps: Red and green for Christmas, orange and black for Halloween, pastels for Easter, team colors for game day — this recipe is easy to customize for any event.