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+ servings
No Bake Funfetti Cheesecake Photo

No Bake Funfetti Cheesecake Recipe

Julianne Bayer Dell
This No Bake Funffetti Cheesecake is the best funfetti cheesecake ever! The recipe uses a combination of white chocolate and cake batter whipped cream to make the ultimate funfetti taste shine through in this No Bake cheesecake.
4 from 15 votes
Prep Time 20 minutes
Refrigerator Time 4 minutes
Total Time 4 hours 20 minutes
Servings 10 1 slice
Calories 765 kcal

Ingredients
  

  • 1 14.3 ounce package Birthday Cake Oreos or Golden Oreos
  • 6-7 tablespoons Unsalted Butter melted
  • 8 ounces White Chocolate
  • 1 1/2 cups Heavy Whipping Cream plus 4 tablespoons, divided
  • 3/4 cup Vanilla Cake Mix divided
  • 16 ounces Cream Cheese (2 packages)
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 1/2 teaspoon Pure Almond Extract
  • 1/2 cup Sprinkles
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Powdered Sugar
  • Assorted Fresh Fruit as desired
  • Sprinkles for garnish

Instructions
 

  • Prepare a9-inch springform panby lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  • Grind the cookies into a fine crumb using a food processor or blender.
  • In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  • Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  • In a microwave-safe bowl, combine the white chocolate chips and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  • Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  • Pour 1 1/2 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  • Slowly add 1/2 cup of cake mix and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  • Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed.
  • Next add the granulated sugar, 1/4 cup of cake mix, vanilla and almond extract and continue beating until smooth.
  • Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  • Finally, slowly fold in the whipped cream and sprinkles in two batches until it’s completely smooth.
  • Pour the filling into the prepared crust, spreading evenly.
  • Refrigerate for 3-4 hours minimum.
  • Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes.
  • To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  • Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  • Pipe the borders of the pie with whipped cream using alarge open star tip.
  • Garnish with fresh fruit.

Notes

:
  • This cheesecake must stay refrigerated.

Nutrition

Calories: 765kcalCarbohydrates: 70gProtein: 6gFat: 52gSaturated Fat: 20gTrans Fat: 4gSodium: 349mgSugar: 47g
Keyword Cheesecakes, Cookies, Easy, Easy Desserts, No Bake, No Bake Desserts, Oreos, Party Food, Sprinkles, White Chocolate
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