Smooth, creamy, and bursting with colorful sprinkles, this funfetti cheesecake brings all the joy of birthday cake to a rich, decadent dessert. It’s an easy choice when you want something fun, festive, and absolutely delicious.
This funfetti cheesecake is packed with fun, colorful sprinkles for an instant boost of cheer. Apart from that, I’m in love with it for several other reasons too:
You’ll need all the usual ingredients for making a classic homemade cheesecake recipe, plus some colorful sprinkles. It’s that easy! Make sure to read the full details in the recipe card below.
If you love classic funfetti cake, this cheesecake version is for you! Inspired by the iconic Pillsbury Funfetti cake mix from 1989, it swaps the vanilla cake base for a tangy, creamy vanilla cheesecake infused with colorful rainbow sprinkles. I’ve decorated this one with whipped cream and extra sprinkles, but you could easily use piped frosting (cream cheese frosting or buttercream frosting) instead.
Start by making the crust. To do this, mix the crushed biscuits with melted butter. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan that’s been greased and lined with parchment paper.
For the filling, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the sour cream and vanilla extract, then add the flour and mix until just smooth. Don’t overmix!
Gently fold the sprinkles in with a spatula, then pour the batter over the crust and smooth the top.
Bake the cheesecake for 60 minutes at 300°F/150°C (conventional oven). Turn off the oven and let the cheesecake cool inside with the door slightly open. Once cooled to room temperature, refrigerate for at least 4 hours to set.
Once set, decorate your funfetti cheesecake with whipped cream and extra sprinkles.
This funfetti cheesecake can be stored in the fridge for 3-4 days. Make sure to place the entire cheesecake or leftover individual slices in an airtight container.
Yes, this funfetti cheesecake can be frozen. Wrap individual slices tightly in plastic wrap or foil and store in the freezer for up to 1 month. Allow to thaw in the refrigerator.
If you love recipes that bring out a little creativity and playfulness, like this funfetti cheesecake, then you’ll definitely want to try these other cheesecake-inspired treats:
For cute mini funfetti cheesecakes, use mini cheesecake pans with removable bottoms. Bake the mini cheesecakes at the same temperature of 300°F/150°C (conventional oven) for approximately 15-25 minutes, depending on the size of your mini cheesecake pans.
Make sure to leave the mini cheesecakes in the oven with the door slightly open as you would for a regular sized cheesecake. The chilling time also remains the same.
If you’re preparing this funfetti cheesecake for a birthday, you can easily make it the day before. Only decorate with fresh whipped cream and extra sprinkles just before serving for the best presentation.
Avoid sprinkles that can dye the cheesecake filling. For this reason, I’d stay away from nonpareils (the tiny round ones). Instead, rather use rainbow jimmies and pastel quins, since the quins never bleed color.
Regardless of what you choose, always fold the sprinkles gently into the filling and be careful not to overmix.
Once baked, you must leave the cheesecake in the oven to cool down slowly. To help this process and maintain a steady cooling, the oven door is kept open slightly.
If you remove the cheesecake immediately from the hot oven to the countertop or fridge, the vast difference in temperature will cause the cheesecake to cool down too quickly which will result in a crack in the smooth cheesecake filling.
Absolutely! This funfetti cheesecake is all about the fun. Simply add in extra sprinkles when making the buttery biscuit crust for an extra colorful cheesecake.
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