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This no-bake funfetti cheesecake is ultra-creamy, loaded with sprinkles, and made with no condensed milk or gelatin — the perfect no-bake birthday cheesecake recipe!
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Pin ItI make this no bake funfetti cheesecake for almost every birthday in my house and it is always the first thing gone. 🎉
It’s whipped, creamy, packed with rainbow sprinkles, and tastes like the best possible baby of birthday cake and cheesecake. No condensed milk, no gelatin, no cake mix — just real ingredients that come together into something that looks totally impressive.
It sets overnight in the fridge, and all you have to do is slice and serve!! If you love funfetti flavor, you’ll also love my homemade funfetti sheet cake and these confetti cupcakes — but for birthday parties, this no-bake version is my forever go-to.
Want a baked cheesecake instead? Try my strawberry cheesecake recipe, my classic creamy cheesecake, and my ricotta cheesecake recipe!
Why You’ll Love This No Bake Funfetti Cheesecake
- No oven required: The filling is completely no-bake — only the graham cracker crust gets a quick 15-minute bake so it holds its shape!!
- No condensed milk or gelatin: Sets perfectly from whipped heavy cream and cream cheese alone — no shortcuts needed
- No cake mix: Made completely from scratch with real ingredients — so much better!!
- Ultra-creamy and fluffy: Whipped to cloud-like perfection with the most satisfying texture
- Perfect for birthdays and parties: Customizable sprinkle colors for any occasion — rainbow, pastels, holiday colors, you name it
- Make-ahead friendly: Actually tastes even better the next day!!
For more funfetti recipes, try my funfetti cake recipe and confetti cupcakes!
Ingredients for No-Bake Cheesecake
Cream Cheese: Make sure the cream cheese is fully softened before mixing—cold cream cheese will leave you with a lumpy mess, and nobody wants that!
Sour Cream – This adds the perfect little tang to balance all the sweetness. It gives the cheesecake that classic flavor and helps smooth everything out. You can swap in Greek yogurt if that’s what you have on hand—it works beautifully too!
Heavy Cream – This is what gives the cheesecake its fluffy, cloud-like texture. Whip it until soft peaks form—it helps the cake hold together without needing gelatin.
Granulated Sugar – Just your regular white sugar to sweeten the base. I don’t use too much, since the powdered sugar adds a bit more sweetness later on.
Powdered Sugar – This helps create a silky, almost mousse-like finish. It also adds structure to the cheesecake without making it dense. Tip: always sift it if yours looks clumpy!
Vanilla Extract – Just a splash brings everything together. I use pure vanilla (never imitation!) for the best flavor. Bonus points if you use vanilla bean paste for a little extra luxe touch.
Lemon Juice – A squeeze of fresh lemon juice brightens up the whole cheesecake and makes the flavor pop. It’s subtle but makes a big difference. Don’t skip it!
Sprinkles – This is where the party really starts! I mix some into the cheesecake filling and scatter more on top for fun. Use any color combo you want—rainbow for birthdays, pastels for baby showers, or dye-free if that’s your vibe.
How to Make No Bake Funfetti Cheesecake
Step 1: Make and bake the crust Mix graham cracker crumbs, melted butter, and sugar together. Press firmly into a 9-inch springform pan, going slightly up the sides. Bake at 350°F for 15 minutes — even though this is a no-bake cheesecake, baking the crust is the only way it’ll hold its shape when sliced!! Let it cool completely before adding the filling.
Step 2: Beat the cream cheese In a large bowl, beat the softened cream cheese until completely smooth, about 2-3 minutes. Scrape down the sides! Add granulated sugar, powdered sugar, vanilla, and lemon juice and beat until light and fluffy.
Step 3: Add sour cream Mix in the sour cream until fully incorporated. Scrape the bowl again.
Step 4: Whip the heavy cream In a separate cold bowl, whip the cold heavy cream until stiff peaks form. This is the most important step — it’s what makes the filling light and fluffy without gelatin or condensed milk!! Gently fold the whipped cream into the cream cheese mixture — don’t stir, fold — until just combined.
Step 5: Fold in sprinkles Gently fold in the rainbow jimmies. Don’t overmix or the colors will bleed!
Step 6: Fill and chill Pour the filling over the cooled crust, smooth the top with a spatula, and cover tightly. Refrigerate for at least 8 hours or overnight. This is non-negotiable — it needs that full time to set properly!!
Step 7: Decorate and serve Before serving, top with whipped cream, extra sprinkles, fresh berries, or whatever makes you happy. Remove the springform sides and slice with a warm, clean knife for perfect cuts.
Expert Tips for the Best No Bake Funfetti Cheesecake
Room Temperature Ingredients – This is crucial when making a cheesecake. The ingredients must be at room temperature before they are whipped together. This allows for a silky smooth texture. If the cream cheese is cold it will result in it a lumpy cheesecake.
Bake the Crust – Even though this is a “no-bake” cheesecake, the crust does have to be baked. It takes about 15 minutes in the oven but it’s the only way it will hold its shape. If you don’t bake the crust before, it will crumble when serving the cake.
Room Temperature Ingredients – This is crucial when making a cheesecake. The ingredients must be at room temperature before they are whipped together. This allows for a silky smooth texture. If the cream cheese is cold it will result in it a lumpy cheesecake.
Good Quality Ingredients – Use good quality ingredients when making this cheesecake. Pure vanilla extract, organic heavy cream, sour cream, and fresh lemon juice. It all makes a difference in the cake’s outcome.
Fun Variations
Strawberry funfetti: Top with fresh sliced strawberries, a drizzle of chocolate covered strawberries sauce, or pile on all the strawberry desserts vibes — so pretty for spring and summer parties!! My deviled strawberries with whipped cheesecake alongside this would make the most beautiful dessert table.
Chocolate funfetti: Swap the graham cracker crust for a crushed Oreo base, add mini chocolate chips to the filling, and finish with a drizzle of chocolate ganache on top. Chocolate lovers will absolutely lose it!!
Mini cheesecakes: Press the crust into a lined muffin tin and divide the filling between cups — chill for 4-6 hours for adorable individual servings!! These are perfect for birthday parties, baby showers, or any time you need easy party desserts that feel special.
Seasonal colors: Swap rainbow sprinkles for pastels and top with a colorful Easter brunch spread, use red and green for a Christmas dessert table, or go orange and black for a Halloween dessert platter. Same recipe, completely different vibe every time!
How to Store No-Bake Cheesecake
Always keep your no-bake cheesecake in the fridge, wrapped tightly in plastic wrap or in an airtight container. It stays fresh for up to 5 days and tastes even better the next day!
Freezing: You can freeze it—just wrap it well and place it in a sealed container. Let it thaw overnight in the fridge or at room temp for 2 hours. Just don’t freeze it to set—the texture will turn icy instead of creamy. Let it chill slowly in the fridge for the best results!
FAQs
Yes!! It has the same classic cheesecake flavor with a slightly lighter, fluffier texture. If anything, it’s more crowd-pleasing because it’s not as dense.
Nope — this recipe uses neither. The whipped heavy cream and cream cheese set the filling completely on their own.
You don’t need it here!! This recipe gets all its flavor from real vanilla, lemon juice, and cream cheese — plus those sprinkles. No cake mix required.
You can use crushed Oreos, shortbread cookies, or digestive biscuits. Just be sure to follow the same ratios and bake the crust so it holds together when sliced.
The cream cheese wasn’t fully softened. Always start with room temperature cream cheese and beat it thoroughly before adding anything else.
Absolutely — make it the day before your party. It needs the time to chill anyway and tastes even better the next day!
At least 8 hours, overnight is best. Don’t rush it — the texture depends on a full, slow chill.
More Cheesecake Recipes
Cakes & Cupcakes
Strawberry Cheesecake Recipe
Thanksgiving
Pumpkin Cheesecake Truffles
Cakes & Cupcakes
Ricotta Cheesecake Recipe
Thanksgiving
Pumpkin Cheesecake Recipe
If you make this no-bake birthday cheesecake, I’d love to hear what you think! Leave a comment or tag me on Instagram so I can see your beautiful creations.
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No-Bake Cheesecake Recipe
Equipment
- 1 Springform Pan
- Electric Mixer
- mixing bowls
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup sugar
- 1 tsp salt
No-Bake Cheesecake Filling
- 24 ounces cream cheese, soft, room temperature
- 1/4 cup sour cream
- 1 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/8 cup powdered sugar
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 1/2 cup sprinkles, optional
Instructions
Graham Cracker Crust
- In a bowl, combine 3 cups graham cracker crumbs, 6 tbsp melted unsalted butter, ¼ cup sugar, and 1 tsp salt.
- Using a spatula, mix until the crumbs come together and look like wet sand.
- Press the crumbs firmly into a buttered springform pan, going up the sides and across the bottom.
- Bake for 15 minutes in a preheated 400°F oven. Let it cool completely before adding the cheesecake filling.
No-Bake Cheesecake
- Place 24 oz softened cream cheese in a large bowl and beat with an electric mixer on medium until completely smooth and creamy, about 2-3 minutes.
- Add ½ cup granulated sugar and ⅛ cup powdered sugar and continue to whip until light and fluffy.
- Scrape down the sides and bottom of the bowl — this step is super important!
- With the mixer on low, add ¼ cup sour cream and beat until incorporated.
- Slowly pour in 1½ cups cold heavy cream and continue beating until the mixture is smooth and fluffy.
- Scrape the sides and bottom of the bowl again to make sure everything is fully combined.
- Gently fold in ½ cup rainbow sprinkles — don't overmix or the colors will bleed!
- Spread the cheesecake filling evenly over the cooled graham cracker crust.
- Cover tightly and refrigerate for at least 8 hours or overnight.
- Before serving, top with whipped cream and extra sprinkles if desired. Slice with a warm, clean knife for perfect cuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds delish! Can’t wait to try it for our next birthday gathering as my husband is more of a cheesecake fan than regular cake. Could I possibly substitute cake batter flavoring for the vanilla extract? I’m just thinking I could make it more cake flavor-y to satisfy everyone!
I questioned the crust from the start. 6 cups of graham crumbs made the crust so thick you couldn’t eat it. The sprinkles bled through the cake and the cake itself was just ok.
What brand of sprinkles do you use that do not bleed into the cake?
This cheesecake was both delicious and festive. We will be making it again and again.
This is the YUMMIEST cheesecake ever! Seriously came out so perfect.
This no bake cheesecake is very easy to make and tasted really delicious! Very helpful and highly recommended!