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 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.
Cheesecake Decoration
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.
Notes
•This is a great no-bake dessert for birthday, party or event.•You can create this cheesecake in advance for a party or event.•Store leftovers in the fridge in an airtight box. It will last about 3 days if you don't eat it all quicker than that. •If you have an 8 inch cake tin I would recommend adding half again to the ingredients. For example if it says 100g for 6 inch, it would 150g for an 8 inch tin.