Funfetti Cheesecake

Celebrate with every bite! This vibrant Funfetti Cheesecake takes the classic creamy cheesecake and adds bursts of rainbow sprinkles and joyful flavour, making it perfect for birthdays, special occasions—or simply anytime dessert needs to bring the fun. With a crunchy crust, smooth filling, and colourful finish, it’s as delightful to look at as it is to eat.

---

Why You’ll Love This Recipe

• Rainbow sprinkles give it a festive, playful look and contrast beautifully with the creamy cheesecake.
• Smooth, luscious cheesecake filling paired with a firm, flavourful crust.
• Can be dressed up with whipped cream, extra sprinkles, or cookies for maximum impact.
• Excellent make-ahead dessert—chill time builds flavour and makes slicing easier.
• Ideal for parties, celebrations, or simply lifting everyday dessert into something magical.

---

Recipe Details

• Prep Time: ~20 minutes (plus chilling)
• Bake Time: ~ 90 minutes (including cooling)
• Chill Time: 4–8 hours or overnight for best texture
• Yield: ~12 slices (from 9-inch springform pan)
• Category: Dessert
• Method: Oven-baked cheesecake
• Cuisine: American / Celebration Dessert
• Diet: Vegetarian (contains dairy)
• Keywords: funfetti cheesecake, sprinkles cheesecake, birthday dessert cheesecake

---

Ingredients You’ll Need

For the Crust

• 1 ½ cups (≈ 180 g) graham cracker crumbs (or cookie crumbs of choice)
• ¼ cup (≈ 50 g) granulated sugar
• 5 Tbsp (≈ 71 g) unsalted butter, melted
• 2 Tbsp rainbow sprinkles (mixed in crust)

For the Cheesecake Filling

• 24 oz (≈ 675 g) full-fat cream cheese, softened to room temperature
• 1 cup (≈ 200 g) granulated sugar
• 1 cup (≈ 240 g) full-fat sour cream or plain Greek yogurt (room temperature)
• 1 Tbsp vanilla extract
• ½ tsp almond extract (optional for extra depth)
• 3 large eggs, room temperature
• ¾ to 1 cup rainbow sprinkles (folded into the filling)

For Topping (Optional)

• Whipped cream (to pipe or dollop around edges)
• Additional sprinkles for garnish
• (Optional) Crumbled cookies or mini candy pieces

---

Instructions

1. Prepare Pan & Crust

Pre-heat your oven to 350 °F (≈ 175 °C) (adjust if using water bath method).
Grease a 9-inch springform pan and line the bottom with parchment.
In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and 2 Tbsp sprinkles. Press firmly into the bottom (and about ½ inch up the sides if desired) of the springform pan. Bake crust for about 8-10 minutes until lightly set, then remove and let cool slightly.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with sugar on medium speed until smooth and creamy (typically ~2-3 minutes). Add sour cream (or yogurt), vanilla extract, and almond extract (if using), beating until combined.
On low speed, add the eggs one at a time, mixing until just incorporated after each—avoid over-mixing.
Gently fold in the ¾–1 cup of rainbow sprinkles until evenly distributed. Pour the filling over the prepared crust and smooth the top.

3. Bake the Cheesecake

Place the cheesecake pan in the preheated oven. For best results, use a water bath (place the springform wrapped in foil inside a larger roasting pan with ~1” of hot water) to help prevent cracks. Bake approximately 55–65 minutes, or until the outer edge is set and the centre remains slightly jiggly.
Turn off the oven, and crack the door open. Allow the cheesecake to cool inside for ~30 minutes. After that, remove and cool to room temperature, then chill in the refrigerator for 4–8 hours or overnight.

4. Top & Serve

Once chilled and set, remove the springform ring and transfer the cheesecake to a serving plate. Pipe or dollop whipped cream around the edge, sprinkle extra rainbow sprinkles on top, and add cookies or candy pieces if desired. Slice using a clean, warm knife (wipe between cuts) for neat slices.

---

You Must Know

• Make sure all dairy ingredients (cream cheese, sour cream/yogurt, eggs) are at room temperature to ensure a smooth batter and avoid lumps.
• Avoid over-mixing once eggs are added—too much air can lead to cracks.
• The water bath helps maintain moisture in the oven and reduces cracking of the cheesecake.
• Cooling gradually (in oven, then room temperature, then fridge) helps the cheesecake set properly and maintain a clean surface.
• Use jimmie-style sprinkles (rod shapes) rather than non-pareils (tiny balls) to avoid colour bleeding into the filling.

---

Storage Tips

• Store the chilled cheesecake in the refrigerator in an airtight container for up to 3 days.
• For longer storage, individually wrap slices and freeze for up to ~2 months; thaw overnight in fridge before serving.
• Bring slices to room temperature for ~10 minutes before serving for best flavour and texture.

---

Ingredient Substitutions

• Instead of graham cracker crumbs, you can use cookie crumbs (sugar cookies, vanilla wafers, or shortbread) to match the funfetti theme.
• Replace sour cream with full-fat Greek yogurt if desired; behaviour will be similar though texture may vary slightly.
• For almond-free version, omit almond extract and increase vanilla extract by ½ tsp.
• For gluten-free version: use gluten-free crumb crust and ensure sprinkles are certified gluten-free.

---

Serving Suggestions

• Serve each slice with a swirl of whipped cream and a few loose sprinkles on the plate.
• Pair with a scoop of vanilla ice cream or a fruit compote (like berries) that adds freshness to the richness.
• Ideal dessert for birthdays, themed parties, baby showers, or anytime you want dessert to shine.
• For a dessert board: serve alongside mini versions or bars of this cheesecake with matching sprinkles décor.

---

Pro Tips

• Use a mandoline or sharp scraper to press crust evenly into sides and bottom for uniform baking.
• After slicing, wipe your knife clean between cuts and warm it under hot water then dry, for perfect presentation.
• If you see the cheesecake top browning too fast, cover loosely with foil for the remaining bake.
• Let the cheesecake chill fully—cutting too soon results in saggy slices.

---

Frequently Asked Questions

→ Can I make this ahead of time?
Yes—the cheesecake actually benefits from being made a day ahead. The flavours develop and chilling overnight gives the best texture.

→ What sprinkles should I use?

Choose jimmie-style sprinkles (rod shapes) or “cake sprinkles” that do not bleed colour when baked. Avoid tiny non-pareils that may colour the filling.

→ Why did my cheesecake crack?
Common causes: over-mixing after adding eggs, oven too hot, baking without a water bath, or cooling too fast. Mix gently, use appropriate temp, and cool gradually.

→ Can I make a no-bake version?
Yes—a no-bake funfetti cheesecake typically involves a pre-made crust, whipped cream mixture or stabilised cream cheese base, sprinkles folded in, and chilling for several hours until firm.

---

✨ With its cheerful sprinkles and rich cheesecake texture, this Funfetti Cheesecake is dessert joy at its finest. Whether you’re celebrating or simply indulging, it’s sure to bring smiles all around.

Print