This No-Bake Funfetti Cheesecake is a celebration in every bite, combining creamy richness with playful bursts of color. The velvety cheesecake filling, made with just a handful of ingredients, is perfectly balanced by a buttery graham cracker crust. Sprinkles add a whimsical touch, making it as fun to look at as it is to eat. Best of all, it’s ready in just 15 minutes—no oven required! Whether it’s a birthday, potluck, or just a treat-yourself moment, this dessert is guaranteed to bring smiles and satisfy your sweet tooth effortlessly.
The texture is pure bliss: smooth, luscious cheesecake meets a crunchy, crumbly base that melts in your mouth. Each forkful delivers a delightful contrast of flavors, from tangy cream cheese to the subtle sweetness of vanilla. The colorful sprinkles not only add a festive vibe but also a hint of nostalgia, making it a hit with kids and adults alike. Quick, easy, and utterly irresistible, this cheesecake is the perfect way to whip up something special without spending hours in the kitchen. It’s dessert magic, simplified!
Ingredients for No-Bake Funfetti Cheesecake
- 3 cups (9oz/255g) graham cracker crumbs (or substitute with digestive biscuits)
- 6 tablespoons (3oz/85g) butter, melted (unsalted preferred)
- 2 cups (16oz/450g) cream cheese, at room temperature (softened for easier mixing)
- 1/3 cup (2 ½oz/71g) sugar (adjust to taste)
- 2 cups (16oz/450g) plain Greek yogurt (or substitute with sour cream)
- 2 ½ teaspoons vanilla extract
- 2-3 drops red food coloring (or any color of your choice)
- For Serving:
- Sprinkles, to garnish
- Whipped cream, for serving
Step-by-Step Instructions
- Prepare the crust: In a food processor, grind graham crackers into fine crumbs. Add melted butter and pulse until the mixture resembles wet sand.
- Assemble the base: Divide the crumb mixture evenly among 8 serving dishes or glasses, pressing down firmly with about 2 heaping tablespoons in each.
- Make the filling: In a large bowl, mix cream cheese, sugar, Greek yogurt, vanilla extract, and red food coloring. Blend until smooth and well combined. Add more food coloring if needed to achieve your desired shade.
- Fill the dishes: Spoon or pipe the cheesecake filling over the crust in each dish, ensuring an even layer.
- Chill or serve: Enjoy immediately or refrigerate for up to 3 days until ready to serve.
- Garnish and serve: Before serving, top each cheesecake with whipped cream and a generous sprinkle of sprinkles.
- Storage: Cover and store any leftovers in the fridge for up to 3 days.
Fun Toppings and Garnishes to Elevate Your Cheesecake
While sprinkles and whipped cream are classic choices, try adding fresh berries like strawberries or raspberries for a fruity twist. For a chocolatey touch, drizzle melted chocolate or caramel sauce over the top. Crushed cookies, toasted coconut, or even a sprinkle of edible glitter can make your Funfetti Cheesecake extra special!
Perfect Pairings for Your No-Bake Dessert
Serve your cheesecake with a side of fresh fruit salad or a scoop of vanilla ice cream for a delightful contrast. Pair it with a cup of coffee or a glass of cold milk to balance the sweetness. For a party, consider mini cheesecakes as part of a dessert platter with other bite-sized treats.
Quick Storage Tips for Freshness
Store your cheesecakes in an airtight container in the fridge for up to 3 days. If you’re making them ahead of time, wait to add the whipped cream and sprinkles until just before serving to keep them fresh and vibrant. For longer storage, you can freeze individual portions for up to 1 month—just thaw in the fridge before enjoying.
Easy Swaps for Recipe Variations
Swap graham crackers for Oreo crumbs for a chocolatey base, or use gluten-free cookies if needed. Replace Greek yogurt with sour cream for a tangier flavor, or try flavored yogurt like strawberry or vanilla for a fun twist. For a vegan version, use plant-based cream cheese and coconut yogurt.
Time-Saving Hacks for Busy Bakers
Use pre-made graham cracker crumbs to skip the grinding step. If you’re short on time, skip the food processor and mix the crust ingredients in a bowl with a fork. For a quicker assembly, spoon the filling directly into the dishes instead of piping—it’s just as delicious!
No-Bake Funfetti Cheesecake
Equipment
- food processor
Ingredients
For the Crust
- 3 cups graham cracker crumbs 9oz/255g
- 6 tablespoons butter 3oz/85g, melted
For the Cheesecake Filling
- 2 cups cream cheese 16oz/450g, at room temperature
- 1/3 cup sugar 2 ½oz/71g
- 2 cups plain greek yogurt 16oz/450g
- 2 ½ teaspoons vanilla extract
- 2-3 drops red food coloring
For Serving
- sprinkles to garnish
- whipped cream for serving
Instructions
- In a food processor, grind cookies until crumbs. Add in the melted butter and pulse until crumbly. Divide between 8 serving dishes or glasses, about 2 heaping tablespoons into each.
- Next mix together the cream cheese, sugar, yogurt, vanilla extract and red food coloring. Mix until smooth and blended well. (Add more food coloring until you reach the desired color)
- Add cheesecake filling by spooning or piping into the 8 dishes.
- You can enjoy straight away or refrigerate cheesecakes for up to 3 days or until ready to serve.
- To serve, add more whipped cream on top and scatter over sprinkles. Enjoy!
- Cover and store left over cheesecake in the fridge for up to 3 days.
