Recipes, Cooking With Kids

No-Bake Funfetti Cheesecake

Hi Bold Bakers! What sweeter words can there be than No-Bake Funfetti Cheesecake? Separately and together they are some of my favorite things. First off, I love No-Bake recipes especially as we head into the Summer when some days it's too hot to turn on my oven. Second, I am a sucker for anything and everything Funfetti. And I love Cheesecake.

Cheesecakes are something that I have a lot of experience with...both eating and making. I often make them for dinner parties and for special occasions because they are always a crowd pleaser. Like a lot of the desserts that I make, I like to do the least amount of work for the Biggest & Boldest result.

This No-Bake Funfetti Cheesecake can be made up to 2 days in advance so it's perfect to make ahead for a party. I served my Cheesecake in wine glasses because it makes for easy serving and best of all everyone gets their own personal dessert. Whether you choose to share or not is up to you. No judgment here.

You can make this entire dessert in minutes with no time wasted waiting for it to set. With my Cuisinart Smart Stick Hand Blender, I made the graham cracker crust and the filling in no time at all. Then all that was left was to use the same machine to whip up the cream and add your sprinkles.

I'm all about texture when it comes to my desserts and this one has it all: smooth cheesecake filling, soft cream and a crunchy cookie base. Also, you just need a handful of ingredients to be able to recreate this dessert. One of the most important ingredients being the Sprinkles of course.

Fun and sophisticated at the same time, these No-Bake Funfetti Cheesecakes are the perfect end to a dinner party or even Birthdays and Summer parties. One thing is for sure, everyone loves a Funfetti celebration!

No-Bake Funfetti Cheesecake

theinspiredhome.com
SERVINGS

8

PREP TIME

15 minutes

INGREDIENTS
  • 3 cups (12oz/360g) graham cracker, ground
  • 6 tablespoons (3oz/90g) butter, melted
  • 2 packs (16 oz/454g) cream cheese, softened
  • 6 tablespoons sugar
  • 2 cups (12oz/ 360g) plain greek yogurt
  • 2 ½ teaspoons vanilla extract
  • 2-3 drops red food coloring
  • Whipped Cream for serving
  • Sprinkles, to garnish
DIRECTIONS
  1. In a food processor, grind cookies until crumbs. Add in the melted butter and pulse until crumbly. Divide between 8 containers, about 2 heaping tablespoons into each.
  2. Next mix together the cream cheese, sugar, yogurt, vanilla extract and red food coloring. Mix until smooth and blended well. (Add more food coloring until you reach the desired color)
  3. Add cheesecake filling by spooning or piping into the 8 containers.
  4. You can enjoy straight away or refrigerate cheesecakes until ready to serve.
  5. To serve, add more whipped cream on top and scatter over sprinkles. Enjoy!

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