No Bake Funfetti Cheesecake

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This easy No Bake Funfetti Cheesecake is thick, creamy, and loaded with sprinkles and cake batter flavor! It uses white chocolate to help it set and is the perfect addition to a celebration!

Real Deal Cake Batter Flavor

I’m a big fan of funfetti, as I’m sure you’ve guessed from the number of funfetti desserts on the site (like my cake batter ice cream pie and funfetti cupcakes) but I’m pretty picky about it too. It has to actually taste like funfetti (which tastes like cake batter) – just adding sprinkles to a dessert doesn’t count. So when it comes to making the BEST funfetti cheesecake, there’s not doubt it needs legit cake flavor. To bring that flavor into this cheesecake, I use cake mix. You could use any vanilla mix, but I go for the real deal – funfetti cake mix. It adds the best flavor and really takes this cheesecake to the next level. If you love sprinkles and cake batter flavor, you have to try this cheesecake.

Why You’ll Love This No Bake Funfetti Cheesecake Recipe

• Tastes like eating cake batter. Due to the combination of cake mix and white chocolate, the cake batter flavor of this cheesecake really shines! If you love cake batter flavored things, this cheesecake will be right up your alley. It’s SO good!
• Thick and creamy. The filling of this no bake funfetti cheesecake is super thick and creamy. It’s actually thicker than your average no bake cheesecake because of the cake mix and white chocolate (which helps it set), but it doesn’t give it a weird texture at all. It’s still so smooth and creamy.
• LOTS of sprinkles. While sprinkles aren’t the only thing that makes a funfetti dessert, they are an important part. There’s no shortage of them in this cheesecake! I added sprinkles to the crust and to the filling and you’re more than welcome to decorate the top with even more sprinkles.

Looking for more no-bake cheesecake recipes? Try this No-Bake Oreo Cheesecake, or my No-Bake Vanilla Cheesecake!

Ingredient Notes

This funfetti no bake cheesecake is made with standard no bake cheesecake ingredients like cream cheese and sour cream plus cake mix, white chocolate, and sprinkles. You can find the exact measurements in the recipe card below.

• Golden Oreo cookie crumbs – You’ll need about 28 Oreos to make the crumbs for this recipe. The sweet flavor of the Golden Oreos pairs so nicely with the cake batter flavor in this cheesecake. You could also use chocolate Oreos. If you’d prefer, you can also use a graham cracker crust.
• Cream cheese – Always use brick-style, full fat cream cheese when making no bake cheesecake, as the kind in the container will be too soft. Let it come to room temperature before using it to ensure a smooth filing.
• Sour cream – For a bit of that classic tangy cheesecake flavor. It helps to break up the richness of the cream cheese and other ingredients. If you don’t like sour cream or don’t have access to it, Greek yogurt would also work.
• Funfetti cake mix – The cake mix adds the cake batter flavor and also helps to thicken the filling. Be sure to heat treat it ahead of time (notes on that below). You could also use a regular vanilla cake mix.
• White chocolate – The white chocolate helps to thicken the cheesecake as well, and contributes to a unique flavor that is very cake-like and so good. You could use white chocolate chips or a baking bar.
• Heavy whipping cream – The whipped cream gives the filling volume and lightness. Be sure that it’s cold or it won’t whip up properly.
• Sprinkles – Because it’s not funfetti without sprinkles and the cake mix just doesn’t add enough!

Do I Have To Heat Treat The Cake Mix?

Yes, cake mix contains flour so it’s important to heat treat it to ensure it’s safe to eat. It’s not something you need to think about in most recipes because flour is usually baked but raw flour can contain harmful bacteria. Heating the flour to at least 160°F ensures that any bacteria is gone and the flour (or, in this case, cake mix) is safe to eat.

You can heat treat the cake mix in the microwave or the oven, just ensure that it reaches 160°F. If you’ve never done it before, check out my tutorial on how to heat treat flour. It doesn’t take long but you do need to plan for it since the cake mix needs to cool before adding it to the cheesecake mixture.

How To Make No Bake Funfetti Cheesecake

Here’s an overview of how to make this no bake funfetti cheesecake recipe. You can find the printable version of the instructions in the recipe card below.

• Prep. Line a springform pan with parchment paper and grease the sides.
• Make the crust. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the pan. Refrigerate while you make the filling.

• Make the cream cheese mixture. Beat the cream cheese and sugar until combined and smooth. Mix in the sour cream until well combined, then add the cake mix and continue mixing until smooth.
• Add the chocolate. Stir in the melted white chocolate in two parts, mixing until well combined and smooth each time. Set aside.
• Add the whipped cream. In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two parts until combined. Fold in the sprinkles.

• Chill. Spread the filling in the crust in an even layer. Refrigerate until firm, for at least 5-6 hours or overnight.
• Make the whipped cream topping. Beat the whipped cream ingredients on high speed until stiff peaks form.
• Decorate the cake. Remove the cake from the springform pan. Pipe the cheesecake around the rim of the cheesecake. (I used Ateco tip 844.) Decorate with additional sprinkles if desired.

Tips for The Best No Bake Cheesecake

• Use a springform pan. While you could technically make this in another round pan and leave extra parchment paper to lift it out, making this in a springform pan will make your life much easier. The edges will be cleaner and you’ll have no issues removing it from the pan once it sets.
• Use room temperature cream cheese. Starting with room temperature cream cheese ensures that you have a smooth, creamy filling. Cold cream cheese is likely to leave lumps throughout the mixture.
• Use cold heavy cream. On the flip side, the heavy whipping cream should be cold for both the filling and the whipped topping. Warm heavy whipping cream does not whip up properly and it won’t form stiff peaks, which will impact the consistency of the filling. For more tips, check out my post on making homemade whipped cream.
• Heat treat the cake mix. I mentioned it above but it’s worth repeating – heat treat the cake mix before you start the recipe. The cake mix will need to cool so I like to do this before I start making the crust.
• Chill overnight. This no bake funfetti cheesecake take a little time to fully set and chill. I recommend preparing it a night in advance and adding the whipped cream the next day.

How To Store Leftovers

• Fridge. This no bake funfetti cheesecake should be stored in the fridge until ready to serve. You can place it in a cake carrier or cover it with plastic wrap, using toothpicks to keep the plastic off of the whipped cream. No bake cheesecake is best if eaten within 4-5 days.
• Freezer. You can also freeze this cheesecake. To freeze the entire cheesecake, place it in the freezer to firm up for a few hours then wrap the entire thing in two layers of plastic wrap. Individual slices can be wrapped in plastic wrap and then placed in an airtight container. Freeze for up to 3 months. Thaw in the fridge.

More Funfetti Desserts To Try

• Funfetti Cheesecake with Cake Bottom
• Funfetti Millionaire Cake
• Homemade Funfetti Cake
• Funfetti Layer Cake
• Funfetti Cookie Cake
• Homemade Funfetti Cupcakes

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