No-Bake Cheesecake Recipe

4.75 from 8 votes

This no bake funfetti cheesecake is ultra-creamy, loaded with rainbow sprinkles, and made with no condensed milk or gelatin — just real ingredients that come together into the most impressive birthday dessert!!

Prep Time20

Cook Time0

Total Time8 20

Course: Dessert

Cuisine: American

Servings: people

Author: Eden

Cost: $20

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

Bake the crust (yes, really!) – I know it’s a no-bake cheesecake, but the crust needs about 15 minutes in the oven to stay firm. Otherwise, it’ll fall apart when you slice it.

Give it time to set – Let the cheesecake chill in the fridge for at least 6–8 hours (or overnight). Don’t try to rush it in the freezer—it needs that slow chill to set up creamy and perfect.

Use the good stuff – Quality ingredients make a difference. I always use real vanilla, fresh lemon juice, and good cream and sour cream. It’s a simple cake, so everything counts.

Nutrition