Name: Funfetti Cheesecake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup sugar; 6 tablespoons unsalted butter, melted; Baking spray, for greasing; 24 ounces cream cheese, softened at room temperature; 2 cups vanilla cake mix (powder form); 1 cup granulated sugar; 16 ounces Cool Whip, thawed; 1 cup rainbow colored sprinkles

Description

This Funfetti Cheesecake is a delightful, colorful twist on the classic cheesecake that combines creamy, tangy cream cheese with the sweet, vanilla-flavored funfetti cake mix and vibrant rainbow sprinkles. Perfect for celebrations or any time you want a festive dessert, this no-bake cheesecake is easy to prepare and sure to impress with its bright colors and rich flavor.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons unsalted butter, melted
Baking spray, for greasing

Cheesecake Filling

24 ounces cream cheese, softened at room temperature
2 cups vanilla cake mix (powder form)
1 cup granulated sugar
16 ounces Cool Whip, thawed
1 cup rainbow colored sprinkles

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Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with baking spray. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed. Add the vanilla cake mix and granulated sugar, and continue to beat until fully incorporated and smooth. Gently fold in the Cool Whip and rainbow sprinkles until evenly distributed throughout the mixture. Pour the filling over the cooled crust, spreading it evenly.
Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set properly and develop the best texture.
Serve: Once chilled and firm, remove the cheesecake from the springform pan. Slice into 12 equal portions and serve. Enjoy the fun and festive flavors in every bite!

Notes

Make sure the cream cheese is fully softened to avoid lumps in the filling.
Do not overmix once you add the Cool Whip to prevent the cheesecake from becoming too dense.
Use a silicone spatula to gently fold in the sprinkles and Cool Whip.
Store any leftovers covered in the refrigerator for up to 3 days.
For extra fun, top the cheesecake with additional sprinkles before serving.