Description

This no-bake Funfetti cheesecake combines a golden Oreo crust with a creamy, festive filling enhanced by Funfetti cake mix and white chocolate. Topped with whipped cream and colorful sprinkles, this cheesecake is a delightful, easy-to-make dessert perfect for celebrations and those who want a flavorful treat without turning on the oven.

Ingredients

Scale

Crust

2 1/2 cups (335g) Golden Oreo cookie crumbs (about 28 Oreos)
3 tbsp sprinkles
5 tbsp (70g) unsalted butter, melted

Filling

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

Whipped Cream Topping

1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract

Instructions

Make the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine the Golden Oreo cookie crumbs, sprinkles, and melted butter in a small bowl. Press this mixture firmly into the bottom and up the sides of the prepared pan.
Chill the crust: Place the crust in the refrigerator to set while you prepare the filling.
Prepare the filling base: In a large mixing bowl, beat the cream cheese and sugar together until completely smooth and well combined. Add the sour cream and continue mixing until fully incorporated.
Add cake mix and chocolate: Stir in the heat-treated Funfetti cake mix until the mixture is even and smooth. Gradually add the melted white chocolate in two parts, mixing thoroughly after each addition to maintain a smooth consistency. Set aside this cream cheese mixture.
Whip the cream: In a separate large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Combine whipped cream and filling: Gently fold half of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream and sprinkles carefully to preserve the airiness of the filling.
Assemble the cheesecake: Spoon and spread the filling evenly over the chilled crust in the springform pan. Refrigerate for 5-6 hours or overnight until the cheesecake is firm.
Make whipped cream topping: Whip the cold heavy whipping cream with powdered sugar and vanilla extract in a large bowl until stiff peaks form.
Decorate the cheesecake: 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 (such as Ateco tip 844) and decorate with additional sprinkles as desired.
Store and serve: Keep the cheesecake refrigerated until ready to serve. For best quality and taste, consume within 4-5 days.

Notes

Ensure the Funfetti cake mix is heat treated by microwaving it briefly to eliminate raw flour taste and potential bacteria.
For best results, use room temperature cream cheese to achieve a smooth filling.
Press crust mixture firmly to help it hold together when sliced.
Allow the cheesecake to chill overnight for optimal firmness and flavor melding.
Use cold heavy cream for easy whipping and better volume in the topping.
Try different sprinkle colors for festive occasions or themes.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: No Bake Cheesecake, Funfetti Cheesecake, No Bake Dessert, Cream Cheese Dessert, Funfetti Cake Mix, Easy Cheesecake, Oreo Crust Cheesecake