This bright and colourful sprinkle packed Funfetti Cheesecake is a joy to make and eat. This easy cheesecake recipe is packed full of flavour and looks so beautiful. It’s a great no-bake dessert and the colour of the sprinkles really allows you to taste the rainbow.
It’s a great birthday cheesecake and can be updated with your favourite sprinkles. I love rainbow sprinkles but if you can make it any colour you like! Enjoy making and eating this Easy no-bake sprinkle cheesecake with your family and friends.
This fun and easy to make no-bake funfetti cheesecake is a joy to make and even more of a joy to eat. It is delicious and brings a smile to everyone’s face when it is served. Children and big kids all love finding the sprinkles throughout the cheesecake mixture. It can easily be a birthday cake cheesecake, a rainbow cheesecake, a party cheesecake or even a normal day and I want some cheesecake, cheesecake.
Making a Sprinkle cheesecake
Making a sprinkle cheesecake is so easy. You take an easy cheesecake batter and mix in your favourite flavours, I would recommend lemon or vanilla to keep it classic. Then you add the sprinkles! I mixed sprinkles into the mix and then decorated with more on top. It would be rude not to! I love sprinkles and it was great to use these chunky unicorn rainbow sprinkles.
Like all my cheesecakes this is a no-bake cheesecake recipe. You can make it ahead, decorate it and pop it back in the fridge until you are ready to serve. I would recommend taking it out of the tin like the recipe says (scroll down for the recipe) and then put back in the fridge on the plate you want to serve it on.
This is because the cake tin when cold will make it harder to release the cheesecake from the tin, as it constricts slightly. It will also help get the no-bake funfetti cheesecake fully ready for you to serve.
How can I travel with a cheesecake?
If you are travelling with the cheesecake I would recommend making them in a traybake style as you can take the tin straight to where you need it. If you want to make this no-bake funfetti cheesecake you can make the cheesecake and leave the cheesecake in the tin to travel. That way you won’t risk denting the cheesecake or damaging it.
Make sure you take wet wipes if it’s a picnic as you might get a little messy taking it out at your destination. I would definitely say this makes a great birthday cake cheesecake.
birthday cake cheesecake
What better way to say happy birthday than with a happy birthday cheesecake! I know for most of my family the idea of having a birthday without cheesecake would be terrible. A birthday cake cheesecake has to have sprinkle which is why this recipe is so brilliant. It is jam packed full of sprinkles!
Birthday cakes filled with sprinkles in the sponge and briliant but I think adding sprinkles to a cheesecake is one better. It’s also so much easier and quicker to make and decorate. Plus like a normal sprinkles birthday cake, a birthday cake cheesecake can be made ahead of time for a party.
What biscuits should I use for the cheesecake base?
For the base of my birthday cake funfetti cheesecake, I used shortbread biscuits as I love the flavour they give. They are crumbly but hold the base shape without setting so hard that you can’t cut it. Perfect.
If you can’t get hold of shortbread or would prefer something else, other biscuits which work really well for cheesecakes include digestives, bourbon biscuits and if you want to add even more of a flavour try Biscoff biscuits.
My top 3 birthday cake no-bake cheesecake recipes
These are my top 3 birthday cake cheesecake recipes. I have my brilliant Terry’s Chocolate Orange cheesecake which mixes the yummy flavours of orange and chocolate.
The Toblerone Cheesecake is so moreish! I love adding chopped up Toblerone to the top of this cheesecake. It stands out and looks brilliant stacked up high.
For adults and fans of white chocolate and Baileys the mix in this no-bake cheesecake is so wonderful. The smooth mix of baileys with the creamy white chocolate truffles is a combination to love time and time again.
What do I need for a Funfetti no-bake cheesecake?
For this easy no-bake funfetti cheesecake you only need 7 ingredients! Isn’t that brilliant. It’s so simple to make and like all my cheesecakes they taste incredible, if I say so myself.
For the funfetti no-bake cheesecake you will need
- 50 g Unsalted butter
- 200 g shortbread biscuits
- 300 g Soft cream cheese I used Philadelphia
- 60 g Caster sugar
- 150 ml Double cream
- 1 teaspoon vanilla extract
- 50 g Rainbow Sprinkles
Unlike the the no-bake funfetti cheesecake tasty this recipe is lovely and will be family favourite cheesecake for years to come. I have made it as a birthday cake cheesecake. The recipient loved the huge amount of sprinkles I had used. As did I.
It’s great to be able to make it beautifully messy. It is hard to mess this cheesecake up as the sprinkles hide any issues or problems. People are so busy looking at the flecks of colour they will miss any dents or problems.
How to make a funfetti cheesecake – step by step
Crush the shortbread biscuits in a food processor, or put it in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
Scoop the crumbs into the tin and push down gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
In a new bowl lightly whip the double cream until it thicken.
Stir in the double cream and cream cheese mixture together.
Gently stir in the sprinkles.
Remove the base from the fridge and add the cream cheese. Level off and pop it back in the fridge.
Serve with pipped double cream and even more sprinkles.
Want an easy cheesecake recipe?
Well cheesecake recipes don’t get much easier than this seven ingredient recipe. It’s smooth a vanilla cheesecake, a classic flavour choice in my opinion and is the perfect delicious cheesecake batter base to decorate for a party or event. Sprinkles are the easiest way to add colour and some joy into your cheesecake without spending hours decorating.
How to make a cheesecake batter?
Making a cheesecake batter is a so easy and there are so many ways you could do it but after trying so many different ones out I think this is my favourite for an easy vanilla cheesecake.
To make a cheesecake batter you only need 4 key ingredients; Soft cream cheese (I used Philadelphia), Caster sugar, Double cream and your flavouring. For this no-bake funfetti cheesecake I used vanilla extract as I wanted it simple and sophisticated.
New Years Eve cheesecake
I originally made this cheesecake as a New Year’s Eve cheesecake for friends and family a few years ago. I called it a New Year’s Eve cheesecake as the sprinkles were to be at the bright colours and lights of the fireworks.
The funfetti cheesecake works so well for so many events as it adds some bright colours and joy to dessert. For New Years Eve it’s a lovely light creamy dessert and like my favourite type of desserts, it’s no-bake and can be made before you need it.
I made this on the morning of New Year’s Eve and left it ready to be served for the party. This new years eve cheesecake will bring some joy as you start a new year.
What better way to start a new year than with a new years eve cheesecake.
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Funfetti Cheesecake – Easy no bake sprinkle cheesecake
- 6 inch Cake Tin
- Sandwich Bag
- Rolling Pin
- Piping bag
- Star nozzle
- 50 g (1.76 oz) Unsalted butter
- 200 g (7.05 oz) shortbread biscuits
- 300 g (10.58 oz) Soft cream cheese I used Philadelphia
- 60 g (2.12 oz) Caster sugar
- 150 ml (150 ml) double cream / heavy cream
- 1 teaspoon (1 teaspoon) vanilla extract
- 50 g (1.76 oz) Rainbow Sprinkles
- 150 ml (150 ml) double cream / heavy cream
- Rainbow Sprinkles
This is a 6 inch cheesecake – If you want to make this as an 8inch cheesecake, add half the amount again to each ingredient.
- Lightly grease an 6 inch loose base cake tin with a little melted butter – use a little of the same butter that you use for the base. (I also added a greaseproof paper circle at the bottom to help it off the base later).
Making the Base
- Melt the butter gently in the microwave in short bursts (in a microwavable bowl) or in a saucepan on a low heat and then take off the heat so it doesn’t burn.
- Crush the shortbread biscuits in a food processor, or put it in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
Cream Cheese Layer
- In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
- Stir in the vanilla extract.
- In a new bowl lightly whip the double cream until it thicken.
- Stir in the double cream and cream cheese mixture together.
- Stir in the sprinkles gently.
- Remove the cake tin from the fridge and add the cream cheese to the base and level off.
- Put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
- Remove the cheesecake from the tin and place on a plate.
- Whisk the remaining double cream until it starts to thicken. Add a star nozzle to a pipping bag and add the cream. Pipe the cream into swirls around the outside of the cheesecake.
- Add more sprinkles!
- Serve and enjoy.
Please note that the nutrition information provided above is approximate and meant as a guideline only.