Get ready to party with this Funfetti Cheesecake. A colorful explosion of sprinkles and a dazzling hot pink chocolate glaze make it an absolute showstopper. The birthday cake-inspired treat is guaranteed to bring smiles and joy to any celebration.
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We love cheesecake. It is one of our all time favorite desserts to make for any event.
This recipe is a jazzed up party version of our vanilla bean cheesecake. Different flavors and a bunch of colorful sprinkles give you a funfetti cheesecake that brings out the smiles in everyone.
Sprinkles make everything better, right? That's why I love adding them to things like funfetti bars, confetti bundt cake, and now cheesecake.
Why This Cheesecake Works
Get ready to enjoy a party on a plate! Rainbow sprinkles and a pink chocolate glaze make this confetti cheesecake the perfect dessert for parties and birthdays.
- Sweet creamy texture. The filling is super creamy and light, but still dense and rich like cheesecake.
- Bright and fun. Tons of colorful sprinkles and a bright pink ganache make this dessert ready for any party. Use different colored sprinkles to change this dessert up for any holiday or themed party.
- Birthday cake flavor. To get this flavor, you need to use a combination of almond, vanilla, and butter extract! The almond extract is the secret to the cake batter taste.
- No water bath required! When you bake the cheesecake, place the pan on the oven rack directly ABOVE the steaming pan of hot water. This way you don't have to worry about water getting into your pan and ruining your masterpiece.
Looking for more colorful cheesecakes? You may like these rainbow cheesecake bars or these no bake unicorn cheesecake bars. Or check out 37 of our favorite cheesecake recipes.
Key Ingredients
Give your guests something special to talk about with this easy-to-make funfetti cheesecake recipe! All you need are a few basic ingredients to create an impressive dessert that will be the star of the party.
- Cookie Crust - Crushed golden Oreo cookies and melted butter make an easy Oreo cookie crust. Do not remove the cream filling from the cookies. Using the filling allows you to use less butter. A graham cracker crust is another good option.
- Cream Cheese - Full fat cream cheese gives the cheesecake the creamiest texture. Set it out ahead of time to make it easier to mix.
- Granulated Sugar - Sweetens the cheesecake filling and also helps to smooth out the cream cheese.
- Heavy Cream - Adds moisture and creaminess to the base.
- Eggs - Adds a smooth and rich flavor. Make sure they are room temperature.
- Flavorings - A mixture of butter, almond, and vanilla extract gives this cheesecake a cake batter flavor.
- Sprinkles - The long rainbow jimmies are the best sprinkles to use in any funfetti recipe. Change up the colors based on the theme or holiday.
- Toppings - A pink chocolate ganache, whipped cream, and more rainbow sprinkles make it extra pretty.
How to make a Funfetti Cheesecake
Want to make your own cake batter cheesecake from scratch? Follow our easy steps, and you'll be indulging in delicious sweetness in no time.
Oreo Crust
- Crush the cookies in a food processor and stir in melted butter until combined.
- Press cookie mixture in the bottom of a 10 inch springform pan lined with parchment paper.
Sprinkle Cheesecake Filling
- Beat the cream cheese and sugar in a large bowl until light and creamy. Pour in the heavy cream and extracts and mix again.
- Whisk the eggs gently in a separate bowl. Pour into the batter and gently mix until combined.
- Stir the sprinkles into the cheesecake batter and pour it onto the prepared crust.
- Place it in the oven and bake until the sides are set and the center wiggles like Jello.
- After 5 minutes run a knife around the outside edge to loosen it from the pan. Cool on the counter 1-2 hours, then refrigerate 5-6 hours or overnight.
Cheesecake Toppings
- Remove the sides of the springform pan and place the cheesecake on a serving platter or plate.
- Place heavy cream and white chips in a microwave safe bowl. Place in microwave and heat for 1 minute. Stir until melted and smooth. Stir in gel coloring until you get your desired color.
- Pour the chocolate ganache on the center of the chilled cheesecake. Use an angled spatula to slowly spread it out, letting some of the chocolate drip over the sides. Let it set.
- Top with whipped cream swirls and more sprinkles.
Storage Recommendations
In the Refrigerator - Cover the cheesecake pan tightly with aluminum foil or plastic wrap and place in the refrigerator. It will keep for 4-5 days, if properly covered.
In the Freezer - Wrap the entire cheesecake or slices of cheesecake in plastic wrap, then in a layer of foil. Place in a freezer safe bag or container and freeze for 2-3 months.
To Thaw - Place in the refrigerator at least one day ahead of time, so it has time to thaw.
Tips and Tricks
- Use room temperature ingredients. Set the cream cheese and eggs out ahead of time. This way they are easier to mix in and the batter will be lump free.
- Do not over beat the batter once you add the eggs. The more you mix the batter the more add air you add to the mixture. Those air bubbles can create cracks as the cheesecake bakes.
- Use a steam bath. The steam from the pan of water creates a moist atmosphere in the oven. This helps the cheesecake to keep a creamy texture as it bakes. This is similar but easier than a water bath. Plus, you don't have to worry about water seeping in and ruining the cheesecake.
- Do not open the oven door. Keep it closed until you are close to the end of the baking time. Opening it too soon will allow cool air to rush in. This will mess with the heat and steam in the oven changing how the cheesecake bakes.
- Cool the cheesecake slowly. Sudden temperature changes can cause the cheesecake to deflate and crack down the middle. Once the cheesecake is finished baking, turn the oven off and crack the door for 5 minutes. Remove and place in a draft free room to cool down.
- Cheesecake shrinks as it cools. If it is stuck to the sides of the pan it will start to pull, which could result in cracks. Run a knife around the outside edge of the cheesecake to loosen it from the pan.
- How to fix a crack. Chill the cheesecake completely. Press the cracks together with clean hands. Place an offset spatula in hot water and run it over the top. Clean the spatula and repeat until the crack is gone. If that doesn't works, cover the top with chocolate, Cool Whip, or pie filling.
FAQs
I recommend using the long jimmies or round confetti sprinkles because they bake the best. Do not use nonpareils because they melt and bleed into the batter making a mess.
The main reason for cracks in cheesecake is over mixing the batter once you add the liquids and eggs. Too much air in the batter causes it to rise and fall as it bakes. Over baking can also cause a cheesecake to crack.
A springform pan is the best one to use because you can remove the sides before serving. This recipe can also be baked in a 9x13 pan for about 60 minutes.
The center of the cheesecake should jiggle as a whole (think of Jello) when you gently shake the pan. The edges should be set and the center two inches should still look soft. It will continue to cook and firm up as it cools, so be careful not to over bake it.
More Full Sized Cheesecakes
- Strawberry Chocolate Cheesecake
- Banana Split Cheesecake
- No Bake Strawberry Cheesecake
- Chocolate Chip Cookie Cheesecake
- Banana Pudding Cheesecake
- Apple Crisp Cheesecake
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Recipe
Funfetti Cheesecake Recipe
This amazing Funfetti Cheesecake is loaded with bright colored sprinkles and topped with a hot pink chocolate glaze. It is such a fun and festive dessert to make for any celebration.
Ingredients
For the Crust
- 2 cups Golden Oreo cookie crumbs (20 cookies)
- 4 Tablespoons unsalted butter, melted
For the Cheesecake
- 4 - 8 ounce packages cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon butter extract
- ½ cup heavy cream
- 4 large eggs
- ¾ cup colored sprinkles (jimmies)
For the Topping
- 1 cup white chocolate chips
- ¼ cup heavy cream
- pink gel color
- 1 - 8 ounce container Cool Whip, thawed
- sprinkles
Instructions
- Preheat oven to 325 degrees. Place a large sheet pan on the very bottom oven rack and fill it halfway with water. Line the bottom of a 10 inch springform pan with parchment paper.
- Pulse the cookies with the cream filling a few at a time in a food processor. Dump into a bowl and stir in the melted butter until completely mixed. Press the mixture evenly into the bottom of the prepared pan.
- Beat the cream cheese and sugar until light and creamy. Add the heavy cream and extracts and beat again.
- Add the eggs one at a time beating until just mixed in. Do not over beat the batter.
- Stir in the sprinkles gently. Pour the batter onto the crust. Place the cheesecake pan on the oven rack directly above the steaming water. Bake 80 minutes.
- Remove the pan from the oven and place on a wire rack. Cool 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan. Let cool on the counter for at least 1 hour, then refrigerate for 4-6 hours or overnight.
- Loosen the cheesecake pan and remove the sides. Gently lift the cheesecake off the bottom of the pan and pull off the parchment paper. Place the cheesecake on a large plate.
- Place the white chocolate chips and ¼ cup heavy cream in microwave safe bowl. Heat for 30 seconds. Stir and heat again for 15-20 seconds, if needed. Stir until melted and creamy.
- Add pink gel a little at a time with a toothpick and stir until you get your desired pink color. Pour in the center of the cheesecake and use an angled spatula to gently spread it out to the edge. Let set.
- Use a piping bag and icing tip 1M to add swirls of Cool Whip around the edge of the cheesecake. Top with sprinkles.
Notes
- Use room temperature ingredients. Set the cream cheese and eggs out ahead of time. This way they are easier to mix in and the batter will be lump free.
- Do not over beat the batter once you add the eggs. The more you mix the batter the more add air you add to the mixture. Those air bubbles can create cracks as the cheesecake bakes.
- Use a steam bath. The steam from the pan of water creates a moist atmosphere in the oven. This helps the cheesecake to keep a creamy texture as it bakes. This is similar but easier than a water bath. Plus, you don't have to worry about water seeping in and ruining the cheesecake.
- Do not open the oven door. Keep it closed until you are close to the end of the baking time. Opening it too soon will allow cool air to rush in. This will mess with the heat and steam in the oven changing how the cheesecake bakes.
- Cool the cheesecake slowly. Sudden temperature changes can cause the cheesecake to deflate and crack down the middle. Once the cheesecake is finished baking, turn the oven off and crack the door for 5 minutes. Remove and place in a draft free room to cool down.
- Cheesecake shrinks as it cools. If it is stuck to the sides of the pan it will start to pull, which could result in cracks. Run a knife around the outside edge of the cheesecake to loosen it from the pan.
- How to fix a crack. Chill the cheesecake completely. Press the cracks together with clean hands. Place an offset spatula in hot water and run it over the top. Clean the spatula and repeat until the crack is gone. If that doesn't works, cover the top with chocolate, Cool Whip, or pie filling.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 731Total Fat: 49gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 145mgSodium: 358mgCarbohydrates: 67gFiber: 1gSugar: 53gProtein: 9g
*This post was first published January 2020. It was updated and republished July 2023.
alfred
Your recipe is extraordinary, that's all I can say, but it would be even more complete if you included a video of making it step by step so it's easier for me to follow.
good job
Jason
I made this cheesecake but was surprised there was no sour cream in the recipe. I also wasn’t thrilled with the hard chocolate topping. Cheesecake is so light and creamy in my opinion the two didn’t work well together. I ended up pulling it up and going with a lighter creamier icing.
Jocelyn
I'm sorry to hear you didn't enjoy the cheesecake. It's one of my favorites. Most cheesecake recipes will call for heavy cream OR sour cream. They both do the same thing by softening the cream cheese and adding moisture. Sour cream does add a slight tang where heavy cream does not. As for the topping, it's just a simple ganache. Lots of cheesecakes have them. Yes, it will be harder when you pull it out of the fridge, but it should soften up by the time you eat it. Everyone does have different tastes and opinions though, so thanks for your input.