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Funfetti No Bake Cheesecake
Funfetti No Bake Cheesecake with a golden Oreo crust and luscious, creamy, colorful funfetti filling makes for a magical dessert perfect for any celebration!
Prep Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 10 slices
Calories: 308 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Crust
- 25 golden Oreos
- 6 Tablespoons unsalted butter, melted
For the Filling
- 3 packages cream cheese, softened (8 ounce each)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ¼ cup heavy whipping cream
- 1 cup Yellow Cake Mix, dry
- 2 packages white chocolate baking bars, melted (4 ounce each)
- 1 container Cool Whip, thawed (8 ounce)
- ½ cup Rainbow sprinkles
Instructions
For the Crust
- Use a food processor to process the Golden Oreos into fine crumbs. Slowly pour in the melted butter while the processor runs at low speed until the crumbs are well coated.
- Firmly press the Oreo crumbs into the bottom of a 9-inch springform pan, then place the crust in the freezer while you make the filling.
Cup of Yum
For the Filling
- Blend the cream cheese, powdered sugar, vanilla extract, and heavy whipping cream in a large bowl with an electric mixer until smooth. Mix in the yellow cake mix, then add in the melted white chocolate and continue mixing until the mixture is thick and smooth.
- Fold in the Cool Whip, then add the sprinkles and stir until they are evenly distributed in the filling.
- Spoon the cheesecake filling over the cookie crumb crust, and smooth it out evenly.
- Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, but overnight is best.
Notes
- For safety concerns, you may want to heat treat the cake mix, using our guide on how to heat treat flour. It only takes 5 minutes!
- I recommend using nonpareils or jimmies to keep the colors from melting in the cheesecake.
- Refrigerator: Use plastic wrap to cover the cheesecake, and store it in the refrigerator for up to 4 days.
- Freezer: Freeze for up to 2 months! Cover the cheesecake with both plastic wrap and foil to prevent freezer burn, then store it in the freezer. Before serving, thaw the cheesecake overnight in the refrigerator.
- See blog post for more recipe tips and tricks.
Nutrition Information
Serving
1slice
Calories
308kcal
(15%)
Carbohydrates
41g
(14%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
25mg
(8%)
Sodium
119mg
(5%)
Potassium
36mg
(1%)
Fiber
0.5g
(2%)
Sugar
31g
(62%)
Vitamin A
297IU
(6%)
Vitamin C
0.04mg
(0%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 308
% Daily Value*
| Serving | 1slice | |
| Calories | 308kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 119mg | 5% |
| Potassium | 36mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 31g | 62% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.