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+ servings
No Bake Funfetti Cheesecake

No Bake Funfetti Cheesecake

Course Dessert
Cuisine American
Keyword Cream Cheese, No-Bake, Sprinkles
Servings 1 9-inch cheesecase


  • 1 1/2 cups about 26 crushed Golden Oreos
  • 1/4 cup butter melted
  • 1 cup heavy cream
  • 2 tbsp instant vanilla pudding powder
  • 8 oz cream cheese at room temperature
  • 3/4 cup icing sugar
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • 1/4 cup sprinkles + more for garnish



  • In a food processor, add the Oreos and pulse until you have a fine crumb. Transfer to a medium bowl.
  • Add melted butter and mix until combined. Press the oreo crumbs into the bottom and up the sides of a 9-inch pie plate or springform pan. Set aside.


  • In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add in the vanilla pudding powder, and mix until stiff peaks form. Transfer to a small bowl.
  • In the bowl of the stand mixer, fitted with the paddle attachment, beat the cream cheese with icing sugar until light and smooth.
  • Mix in the vanilla, and lemon juice until well combined.
  • Switch the attachment back to the whisk and slowly whisk in the whipped cream.
  • Stir in the sprinkles.
  • Poor the mixture into the prepared crust and refrigerate for at least 2 hours, or until firm.
  • Garnish with more whipped cream and sprinkles.
  • Keeps in the fridge for about a week.


Filling adapted from All Recipes