No-Bake Funfetti Cheesecake

This No-Bake Funfetti Cheesecake is the perfect ending to any meal – and you don’t even have to heat the oven! Cream cheese combines with dry cake mix and plenty of colorful sprinkles for a delicious treat everyone will love.

This post and recipe were created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always, opinions are 100% mine.

No-Bake Funfetti Cheesecake

Last week, we hosted our first cookout of the year. It’s one of the great things about living in Phoenix – the weather is pretty much nice all year long.

We kept the menu fairly simple with grilled burgers and hot dogs with all the fixin’s, Old-Fashioned Potato Salad, assorted chips, corn on the cob, and my Rainbow Fruit Salad. I had a harder time trying to decide on a dessert, but finally settled on this No-Bake Funfetti Cheesecake. With a few simple ingredients, it was so quick and easy to put together. I also loved that it could easily be made ahead of time, giving me plenty of time with our guests!

I absolutely love that this is a no-bake recipe. For one thing, that means when the temperatures hit triple digits here in Phoenix, I can still enjoy this No-Bake Funfetti Cheesecake because it requires no oven. Secondly, it has lots of sprinkles and you can never have too many sprinkles. Sprinkles = fun.

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4.47 from 102 votes

Servings: 8 servings

No-Bake Funfetti Cheesecake

By Jamie Sherman

This No-Bake Funfetti Cheesecake is the perfect ending to any meal – and you don't even have to heat up the oven! Cream cheese combines with dry cake mix and plenty of colorful sprinkles for a delicious treat everyone will love.

Prep: 10 minutes mins

Total: 10 minutes mins

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Ingredients 

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• ▢ 12 ounces cream cheese, softened
• ▢ 1 cup yellow cake mix
• ▢ ½ cup granulated sugar
• ▢ 1 tub frozen whipped topping, thawed, 8 oz.
• ▢ ¼ cup rainbow sprinkles
• ▢ 1 package graham cracker pie crust, 9 oz.
• ▢ Additional frozen whipped topping, thawed, for garnish
• ▢ Additional rainbow sprinkles, for garnish

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Instructions 

• In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Add the cake mix and sugar; continue to mix with a hand-held mixer on medium speed until well-combined. 
• Using a spatula, fold the whipped topping into the cream cheese mixture. Add the 1/4 cup rainbow sprinkles and mix until well combined. 
• Pour the cream cheese mixture into the graham cracker pie crust, leveling the top.
• Refrigerate at least 4 hours before serving.
• To serve, garnish with additional whipped topping and sprinkles if desired. 

Notes

• It won’t technically be no-bake, but you can always use a regular pie crust with this as well for a fun twist.

Nutrition

Calories: 391kcal, Carbohydrates: 51g, Protein: 5g, Fat: 19g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 44mg, Sodium: 370mg, Potassium: 99mg, Fiber: 0.4g, Sugar: 38g, Vitamin A: 592IU, Calcium: 124mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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