Description

This No-Bake Funfetti Cheesecake is a delightful treat featuring a creamy filling with a buttery Oreo crust and a burst of colorful sprinkles. It’s easy to make, perfect for any celebration, and sure to please dessert lovers!

Ingredients

Scale

32 Golden Oreos (not separated)
5 Tbsp unsalted butter (melted)
1 Tbsp sugar
½ tsp vanilla extract
Pinch of sea salt (optional)
3 blocks cream cheese (8 oz. each) (softened)
½ cup sugar
1½ tsp vanilla extract
½ tsp almond extract
⅓ cup confectioners sugar
½ cup sour cream (room temperature)
1 cup heavy whipping cream (COLD)
½ – ⅔ cup rainbow sprinkles, more for topping
Whipped cream and sprinkles to pipe and decorate edges for serving

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Instructions

Process the Golden Oreos in a food processor until fine. Alternatively, use a plastic bag and a rolling pin for crushing.
Combine the crushed Oreos, melted butter, and sugar until crumbly. Firmly press into a 9-inch pan lined with parchment or a springform pan. Chill in the freezer for about 15 minutes.
In a medium bowl, beat cream cheese and sugar with an electric mixer until smooth. Add sour cream, vanilla, almond extract, and confectioners’ sugar, then mix until combined.
In a separate bowl, whip the heavy cream on high until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture, then fold in the rainbow sprinkles until just incorporated.
Pour the cheesecake mixture into the chilled crust and smooth the top. Chill for at least 8 hours, or freeze for about 2 hours to set faster.
To serve, pipe whipped cream on the edges and sprinkle with additional jimmies.

Notes

Chilling the cheesecake for a longer time will enhance its flavor and texture.
Ensure the heavy cream is cold for better whipping.
You can add more sprinkles on top as desired for decoration.

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 20g
Sodium: 210mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg