Ingredients

2 1/2 cups (335g) Golden Oreo cookie crumbs (about 28 Oreos)

3 tbsp sprinkles

5 tbsp (70g) unsalted butter, melted

24 oz (678g) cream cheese, room temperature

1/2 cup (104g) sugar

3 tbsp (43g) sour cream

1/2 cup (65g) Funfetti cake mix, heat treated

8 oz white chocolate, melted and slightly cooled

1 1/4 cups (300ml) heavy whipping cream, cold

3/4 cup (86g) powdered sugar

1 tsp vanilla extract

5 tbsp sprinkles

1 cup (240ml) heavy whipping cream, cold (for topping)

1/2 cup (58g) powdered sugar (for topping)

1 tsp vanilla extract (for topping)

Instructions

Step 1: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.

Step 2: In a small bowl, combine the Golden Oreo cookie crumbs, 3 tablespoons of sprinkles, and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan to form the crust. Place the crust in the fridge to chill while you prepare the filling.

Step 3: In a large mixer bowl, beat the cream cheese and sugar together until smooth and well combined. Add the sour cream and mix again until incorporated.

Step 4: Add the heat-treated Funfetti cake mix to the cream cheese mixture and mix until smooth.

Step 5: Gradually add the melted white chocolate in two parts, mixing well after each addition until the mixture is smooth. Set this aside.

Step 6: In a separate large bowl, whip 1 1/4 cups cold heavy whipping cream with the powdered sugar and vanilla extract on high speed until stiff peaks form.

Step 7: Gently fold half of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream along with 5 tablespoons of sprinkles until fully combined.

Step 8: Pour and spread the filling evenly over the chilled crust. Refrigerate the cheesecake until firm, about 5–6 hours or overnight.

Step 9: For the whipped cream topping, whip 1 cup cold heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.

Step 10: Carefully remove the cheesecake from the springform pan and place it on a serving platter. Pipe the whipped cream around the rim using a piping tip, and decorate with additional sprinkles if desired.

Step 11: Store the cheesecake in the refrigerator until ready to serve.

Tips & Variations

Heat treat the Funfetti cake mix by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to avoid any raw flour taste.

Use gel food coloring in the whipped cream topping for extra vibrant decoration.

Swap the Golden Oreos with graham cracker crumbs for a different crust flavor.

For a dairy-free version, use vegan cream cheese and whipped coconut cream.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best to make the cheesecake at least 5–6 hours ahead or overnight to allow it to fully set in the fridge.

What is heat treating the cake mix, and why is it necessary?

Heat treating means baking the cake mix briefly to kill any bacteria from raw flour. It’s important for safety and improves the flavor and texture in no bake recipes.