No Bake Funfetti Cheesecake

Get ready to indulge in a sweet and festive treat with this No-Bake Funfetti Cheesecake! This playful dessert combines the creamy richness of cream cheese with the delightful fun of rainbow sprinkles and a hint of cake flavor, all set in a buttery graham cracker crust.

With just a few simple ingredients and no baking required, it’s an effortless way to bring a touch of celebration to any occasion. Topped with extra whipped cream and sprinkles, this cheesecake is as charming as it is delicious. Perfect for any party or just a special treat, it’s a guaranteed crowd-pleaser!

No Bake Funfetti Cheesecake

Ingredients

12 ounces cream cheese, softened at room temperature

1 cup yellow cake mix, powder form

½ cup granulated sugar

8 ounces Cool Whip, thawed

¼ cup rainbow colored sprinkles

1 pre-made graham cracker crust, 9 inch

Extra whipped topping for garnish

Extra sprinkles for garnish

Instructions

In a large bowl beat the cream cheese with the hand mixer until it is light and fluffy

Add the dry cake mix and the granulated sugar and mix on medium speed until these are well combined

Using a spatula, fold in the 8 ounces of thawed Cool Whip whipped topping

Add in the ¼ cup of sprinkles and combine so they are spread out

Pour the mixture into a premade graham cracker pie crust and smooth out the top

Refrigerate for at least 3 to 4 hours before serving.

Before serving, garnish with dollops of whipped topping and sprinkle a few sprinkles on each dollop of whipped topping.

Enjoy!

Notes:

Cream Cheese: Make sure the cream cheese is fully softened to room temperature before mixing. This helps it blend smoothly with the other ingredients and prevents lumps in the cheesecake filling.

Cake Mix: Use the dry cake mix directly from the box; there’s no need to prepare it according to package instructions. The cake mix adds flavor and a subtle sweetness to the cheesecake.

Cool Whip: Ensure the Cool Whip is fully thawed before folding it into the mixture. This will help achieve a light and airy texture in the cheesecake.

Mixing: When combining the cake mix and sugar with the cream cheese, mix on medium speed to avoid overworking the mixture. Overmixing can lead to a denser texture.

Sprinkles: Gently fold the sprinkles into the mixture to evenly distribute them without breaking them down. This preserves their vibrant colors and adds a fun crunch.

Graham Cracker Crust: If the graham cracker crust is pre-bought, it’s usually already set. If you’re using a homemade crust, make sure it’s pressed firmly into the pan and chilled to firm up before adding the filling.

Chilling: Refrigerate the cheesecake for at least 3 to 4 hours, but for best results, let it chill overnight. This allows the flavors to meld and the filling to set properly.

Garnishing: For a clean presentation, use a spoon or piping bag to add whipped topping and sprinkle additional sprinkles just before serving. This ensures they look fresh and vibrant.

Storage: Store any leftover cheesecake in the refrigerator, covered, for up to 3-4 days. This cheesecake can also be frozen, but it’s best enjoyed fresh for optimal texture and flavor.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cake mix?

Yes, you can. While yellow cake mix is used for a classic flavor, you can experiment with other cake mix flavors, such as vanilla or chocolate, to create different variations of this cheesecake.

Can I use homemade whipped cream instead of Cool Whip?

Yes, you can. Homemade whipped cream can be used as a substitute.

Whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form.

This will give the cheesecake a fresh, creamy texture.

What if I can’t find rainbow sprinkles?

You can use other types of sprinkles, such as nonpareils or jimmies, or even crushed candy or chocolate chips.

Just make sure they are suitable for folding into the mixture without melting.

How long does the cheesecake need to chill?

The cheesecake should chill for at least 3 to 4 hours.

For best results, chill it overnight.

This allows the filling to set properly and makes slicing easier.

Can I use a different type of crust?

Yes, you can. While a graham cracker crust is traditional, you can use other types of crusts, such as Oreo or pretzel, for a different flavor profile.

How can I make this cheesecake lower in sugar?

You can reduce the amount of granulated sugar and use a sugar substitute.

Additionally, you could use a sugar-free Cool Whip and a low-sugar or sugar-free cake mix.

Can this cheesecake be frozen?

Yes, it can. To freeze, wrap the cheesecake tightly in plastic wrap or foil and store it in the freezer.

Thaw it in the refrigerator before serving.

How can I ensure my cheesecake doesn’t get watery?

Make sure the Cool Whip is thoroughly thawed and the cream cheese is softened to room temperature.

This helps avoid excess moisture.

Also, ensure the mixture is well combined before refrigerating.

Can I add other mix-ins to the cheesecake?

Yes, you can add other mix-ins like mini chocolate chips, crushed cookies, or chopped nuts.

Just fold them in gently with the sprinkles before adding the mixture to the crust.

How do I store leftovers?

Store leftovers in the refrigerator, covered with plastic wrap or in an airtight container.

They should be eaten within 3-4 days for the best texture and flavor.