Expert Tips for No-Bake Cheesecake Success:

• Achieve Stiff Peaks for Whipped Cream: This is arguably the most critical step for a no-bake cheesecake. Ensure your heavy cream is very cold, and for an extra boost, chill your mixing bowl and whisk attachment for 10-15 minutes before whipping. The cream should form stiff peaks, meaning it holds its shape when the whisk is removed and doesn’t appear gloopy or runny. Properly whipped cream provides the necessary aeration and stability for the cheesecake to set without gelatin.
• Select Quality Cream Cheese: Always use full-fat, brick-style cream cheese for the best results. Brands like Philadelphia Original are formulated to be firm and less watery, which is essential for a cheesecake that sets beautifully. Low-fat or whipped cream cheese varieties contain too much moisture and will likely result in a cheesecake that struggles to firm up. Make sure it’s softened to room temperature for smooth mixing.
• Allow Ample Chill Time: Patience is key! Your cheesecake requires a minimum of 6 hours in the refrigerator to properly set. For optimal flavor development and a truly firm, sliceable texture, chilling it overnight (12+ hours) is highly recommended. This allows all the ingredients to meld together and the structure to solidify completely.
• Master Clean Slices: For impeccably clean cuts, pop the chilled cheesecake into the freezer for 1-2 hours before slicing. This firms up the mousse-like texture slightly, making it easier to cut. Use a large, sharp knife, and wipe the blade clean with a hot, damp cloth after every single cut. This prevents dragging crumbs or filling and ensures each slice looks professional and appealing.

While a minimum of 6 hours of refrigeration is required for this no-bake funfetti cheesecake to set, letting it chill overnight is highly recommended for optimal results. The flavors deepen and become more pronounced as the cheesecake rests, and the texture becomes even creamier, richer, and more wonderfully firm. This makes it an ideal make-ahead dessert, allowing you to prepare it a day in advance and simply decorate before serving.

A perfectly smooth funfetti cheesecake filling starts with properly softened cream cheese. To ensure a lump-free mixture, cut your brick-style cream cheese into cubes and allow it to sit at room temperature for at least one to two hours before you begin. This makes it much easier to beat until perfectly creamy, whether you’re using a hand whisk or an electric mixer. Ensure you beat the cream cheese and sugar together until absolutely smooth before gently folding in the whipped cream. Scraping down the bowl frequently during mixing also helps.

This particular funfetti cheesecake recipe sets to a soft, creamy, mousse-like texture without the aid of gelatin. The primary reasons for it not setting properly are usually related to the whipping cream or cream cheese. Firstly, ensure your whipping cream is whipped to very stiff peaks; it needs to be firm enough to hold its shape to provide the necessary structure. Fold it into the cream cheese mixture very gently to avoid deflating the air you’ve incorporated, which is crucial for its set. Secondly, always use good quality, full-fat, brick-style cream cheese (like Philadelphia original cream cheese). Low-fat versions have a higher water content and won’t firm up reliably.

Adding cinnamon to the graham cheesecake crust is an optional but highly recommended step that elevates the entire dessert. The cinnamon imparts a warm, aromatic spice that beautifully complements the sweet, buttery graham crackers. This subtle addition amplifies that classic graham flavor and introduces an extra layer of complexity, making the crust taste incredibly rich and cozy. Many find this combination delightfully reminiscent of Dunkaroo cookies and their iconic vanilla frosting dip, adding a wonderful touch of pure nostalgia to your funfetti cheesecake.

For achieving those picture-perfect, extra smooth cheesecake slices, a little preparation goes a long way. After the cheesecake has fully set (preferably overnight), transfer it to the freezer for 1-2 hours before you plan to slice it. This brief freezing period will firm up the mousse-like texture slightly, making it much easier to cut cleanly without smushing or dragging the filling. Use a large, very sharp knife, and here’s the trick: wipe the knife blade clean with a hot, damp cloth after every single cut. This prevents crumbs and filling from sticking to the blade and ensures each subsequent slice is crisp and impeccably clean.

Funfetti Cheesecake

By Mary

This no-bake funfetti cheesecake is a delightful treat that’s incredibly creamy, smooth, and bursting with nostalgic sprinkle fun! It features a distinctive brown sugar cinnamon graham cracker crust, reminiscent of a dreamy Dunkaroo cheesecake. Topped with fluffy whipped cream, crunchy Golden Oreos, and a generous scattering of colorful sprinkles, it’s the perfect festive dessert for any celebration.

Equipment

• 9-inch round springform pan (see notes for alternatives)

Ingredients

Crust

• 4 tablespoons brown sugar
• 1 teaspoon cinnamon (optional)
• ⅛ teaspoon sea salt
• 2 ⅓ cup graham cracker crumbs (350g)
• ⅔ cup butter, melted

Cheesecake Filling

• 1 ½ cup whipping cream, cold
• 16 oz cream cheese, softened (500g)
• ¾ cup granulated sugar
• ⅛ teaspoon sea salt
• 2 teaspoons clear vanilla extract
• 2 teaspoons lemon juice, freshly squeezed
• ¼ cup sprinkles (see notes about which to use)

Whipped Cream Topping

• 1 cup whipping cream, cold
• 2 tablespoons granulated sugar
• 1 teaspoon clear vanilla extract
• 1 tablespoon sprinkles
• 8 whole Golden Oreos

Makes: 9-inch round cheesecake

Instructions

Crust

1. Prepare a 9-inch round springform pan by lightly greasing it with oil and lining the bottom with a round of parchment paper. (See notes for alternative pan options).
2. In a large bowl, combine the brown sugar, cinnamon (if using), sea salt, and graham cracker crumbs. Add the melted butter and stir until the mixture is evenly combined and resembles wet sand.
3. Pour the mixture into the prepared pan and gently smooth it out. Use the flat bottom of a glass or a measuring cup to pack the crust down tightly and evenly. Set aside.

Cheesecake Filling

1. In a stand mixer or with a hand mixer, whip the cold whipping cream to stiff peaks in a large, chilled glass bowl. Place the whipped cream in the fridge until ready to use.
2. In a separate large bowl, beat together the softened cream cheese, granulated sugar, sea salt, clear vanilla extract, and lemon juice until the mixture is completely smooth and creamy. Scrape down the sides of the bowl frequently to ensure no lumps remain.
3. Gently fold the chilled whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream. Continue until no streaks of whipped cream are visible and the mixture is uniformly combined.
4. Add the sprinkles to the filling. Working quickly, fold them in until evenly dispersed. Immediately spoon the filling onto the prepared crust in the baking pan and smooth the top with an offset spatula or spoon. Gently tap the baking pan on a countertop a few times to release any large air bubbles.
5. Cover the baking pan loosely with a plate or plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.

Whipped Cream Topping & Serving

1. For the best presentation, we recommend topping the cheesecake just before serving to prevent the whipped cream from losing its pristine appearance and to keep toppings fresh.
2. In a large bowl or stand mixer, combine the cold whipping cream, granulated sugar, and clear vanilla extract. Beat with a whisk until stiff peaks form. Immediately pipe or spread the whipped cream on top of the thoroughly chilled cheesecake.
3. Right before serving, arrange the whole Golden Oreos on top and scatter additional sprinkles for a festive finish. This prevents the cookies from getting soggy and the sprinkles from bleeding their colors prematurely.
4. Slice and serve cold! For extra clean slices, wipe your knife clean between every cut. The finished cheesecake can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.

Video Guide

Notes

No Bake Cheesecake Expert Tips:

• Whip the cream to stiff peaks. It should hold its shape and not be gloopy. Make sure the cream is cold and use a chilled bowl to help. This is critical in helping the cheesecake set.
• Use good quality, full-fat, brick-style cream cheese for the cheesecake to set properly.
• The cheesecake needs to set in the fridge for at least 6 hours. It’s best to let it set overnight because this will let the flavors develop and firm up successfully.
• To get extra clean cuts, freeze the cheesecake for 1-2 hours before cutting and clean the knife after every cut.

What sprinkles to use:

The best sprinkles to use are jimmies (little rods) and confetti (flat pastel shapes and circles) for inside the cheesecake. We used a fun gourmet mix of sprinkles for the top. Nonpareils don’t work very well because they are so small and tend to bleed, making the inside look a little brown. Naturally colored sprinkles may bleed more, so watch out for that if it matters to you.

To make cheesecake bars:

Prepare an 8” or 9” square pan by lining it with parchment paper. Place two strips of parchment paper in a cross shape, covering all the sides and leaving handles at the end. Crease the bottom edges so that it holds its shape. Follow the recipe exactly until the end. Pipe dollops of whipped cream evenly on top and cut the cheesecake into 8 bars before topping with oreo halves and more sprinkles.

Nutrition Information