Funfetti cheesecake

You know those days when you just *need* something bright, happy, and utterly delicious? The kind of treat that feels like a party in your mouth, but doesn’t require a full-blown baking marathon? That’s exactly when my Funfetti Cheesecake comes to the rescue. It’s a recipe I’ve tinkered with and perfected over years, and honestly, it never fails to bring smiles. Imagine a creamy, dreamy cheesecake swirled with vibrant sprinkles, all nestled on a simple, buttery crust. It’s like a birthday party condensed into a slice, and it’s my secret weapon for turning any ordinary day into a little celebration. Forget complicated layered cakes; this is my absolute favorite way to get that joyful, confetti-filled sweetness without all the fuss. It’s a bit like a classic New York cheesecake met a box of colorful sprinkles and decided to have the best time ever.

What is Funfetti Cheesecake?

So, what exactly *is* funfetti cheesecake? At its heart, it’s a gloriously rich and smooth baked cheesecake, but with a playful twist. The “funfetti” part comes from those delightful little pops of color from rainbow sprinkles mixed right into the creamy batter. It’s not just about aesthetics, though; those sprinkles add a subtle, fun textural element. Think of it as taking the elegant, sophisticated dessert that is cheesecake and injecting it with the pure, unadulterated joy of a kid’s birthday cake. It’s not a traditional flavor, but it’s become a beloved classic in its own right, especially for anyone who loves a bit of whimsy with their dessert. It’s essentially a hug in cheesecake form, with a confetti-kissed smile.

How do you make Funfetti Cheesecake?

Quick Overview

The process for this funfetti cheesecake is pretty much what you’d expect for a baked cheesecake, with one delightful addition: the sprinkles! You’ll create a simple graham cracker crust, whip up a luscious cream cheese filling, gently fold in your colorful sprinkles, and then bake it low and slow until it’s perfectly set. The key is to handle the batter gently to avoid overmixing, which can lead to cracks. Once it’s baked and cooled, a simple glaze or a dusting of powdered sugar finishes it off beautifully. It’s a straightforward method, and I promise, even if you’re a little intimidated by cheesecake, you can absolutely nail this!

Ingredients

For the Main Batter:
24 ounces cream cheese, softened to room temperature (this is non-negotiable for smooth cheesecake! I always use full-fat Philadelphia for the best texture.)
1 cup granulated sugar
1/4 cup all-purpose flour (this helps prevent cracking)
1 teaspoon vanilla extract (use a good quality one, it makes a difference!)
3 large eggs, at room temperature
1/2 cup sour cream, at room temperature (adds that lovely tang and creaminess)
1/2 cup rainbow sprinkles (the small, nonpareil type work best, and make sure they’re baking-safe if you can find them, though regular ones usually hold up fine)

For the Crust:
1 ½ cups graham cracker crumbs (about 10 full graham crackers, pulsed in a food processor)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted (use good butter; it’s worth it!)
A tiny pinch of salt

For the Glaze (Optional, but recommended!):
1 cup powdered sugar, sifted
2-3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Get your oven preheated to 325°F (160°C). Now, grab a 9-inch springform pan. It’s the secret weapon for easy cheesecake removal! You’re going to want to wrap the *outside* of the pan very well with a few layers of heavy-duty aluminum foil. This is super important if you plan on using a water bath (which I highly recommend for the creamiest results and to prevent cracks!). The foil acts as a barrier to keep water from seeping into your beautiful cheesecake.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your graham cracker crumbs, sugar, and that tiny pinch of salt. Pour in the melted butter and stir with a fork until everything is evenly moistened. It should look like wet sand. Press this mixture firmly and evenly into the bottom of your prepared springform pan. I like to use the bottom of a glass or a measuring cup to get it nice and compact. Bake this crust for about 8-10 minutes, just until it’s lightly golden. Let it cool while you make the filling.

Step 3: Mix Wet Ingredients

In a large bowl, beat the softened cream cheese with your electric mixer until it’s completely smooth and creamy, with no lumps. This is the most crucial step for a smooth cheesecake. Gradually add the granulated sugar and flour, beating until just combined and scraping down the sides of the bowl as needed. Add the vanilla extract. Beat in the eggs, one at a time, mixing on low speed until each is just incorporated. Don’t overmix at this stage! Finally, gently mix in the sour cream until the batter is smooth and uniform. The batter should be thick and luscious.

Step 4: Combine

Now for the fun part! Gently fold in your rainbow sprinkles using a rubber spatula. Be careful not to overmix; you just want them distributed throughout the batter, not pulverized. The goal is to see those pretty specks of color!

Step 5: Prepare Filling

This step is technically already done with Step 3 and 4, where you’ve created the beautifully smooth and sprinkle-infused cream cheese filling. The key here is ensuring your cream cheese and other dairy ingredients (eggs, sour cream) are all at room temperature. This allows them to combine seamlessly without any lumps, creating that signature velvety texture that makes a cheesecake so irresistible. And of course, the careful folding in of the sprinkles at the end is what transforms it into our beloved funfetti version.

Step 6: Layer & Swirl

Pour the sprinkle-filled batter evenly into your pre-baked and cooled graham cracker crust. If you’re using a water bath, carefully place your foil-wrapped springform pan into a larger baking pan, like a roasting pan. Then, carefully pour hot water into the larger pan until it comes about halfway up the sides of the springform pan. Bake in your preheated oven for 50-65 minutes, or until the edges are set but the center still has a slight jiggle when you gently nudge the pan. It should look like a slightly wobbly pudding in the middle.

Step 7: Bake

This is the patient part! Once baked, turn off the oven, crack open the door a little (I often use a wooden spoon to prop it), and let the cheesecake cool inside the oven for about an hour. This slow cooling process helps prevent those dreaded cracks. After an hour, carefully remove the cheesecake from the oven (and water bath, if used) and let it cool completely on a wire rack. Once it’s at room temperature, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling period is essential for the cheesecake to fully set and develop its rich flavor and texture.

Step 8: Cool & Glaze

Once your cheesecake has chilled overnight (seriously, don’t skip this!), it’s time for the final touches. For the glaze: whisk together the sifted powdered sugar, 2 tablespoons of milk or cream, and vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat but still pourable. Drizzle this over the top of your chilled cheesecake. The glaze adds a lovely sweet finish and looks so pretty against the colorful sprinkles!

Step 9: Slice & Serve

Before slicing, run a thin knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Then, unlatch and remove the ring. Slice the cheesecake using a sharp knife dipped in hot water and wiped dry between each cut for the cleanest slices. Serve chilled. This funfetti cheesecake is fantastic on its own, but you can also serve it with a dollop of whipped cream or some fresh berries if you like!

What to Serve It With

This funfetti cheesecake is a star all on its own, but it plays well with others too! For a delightful breakfast treat (yes, cheesecake for breakfast is a thing!), a strong cup of coffee or a creamy latte is perfect. The richness of the cheesecake balances beautifully with the bitterness of the coffee. For brunch, I love to pair it with a mimosa or a sparkling rosé. Presenting it with a few fresh berries, like raspberries or strawberries, adds a touch of elegance and a fresh counterpoint to the sweetness. As a dessert, it’s wonderful after a lighter meal. Think a nice grilled chicken or a delicate fish dish. For a truly decadent experience, serve it with a scoop of vanilla bean ice cream or a warm berry compote. And for those cozy snack moments when you just need a happy treat? It’s fantastic with a glass of milk, of course, or maybe even a warm mug of hot chocolate on a chilly evening. My kids absolutely love it with a glass of cold milk, and it’s my go-to when we have friends over for a casual get-together.

Top Tips for Perfecting Your Funfetti Cheesecake

After making this funfetti cheesecake more times than I can count, I’ve picked up a few tricks that I swear by. For the crust, make sure your butter is fully melted and that you mix the crumbs really well until they feel evenly moistened. Pressing it firmly into the pan is key to a crust that doesn’t crumble apart when you slice it. When it comes to the filling, the room temperature rule for cream cheese, eggs, and sour cream cannot be stressed enough! It’s the difference between a lumpy mess and a silky-smooth dream. I learned this the hard way years ago! Gently mixing the eggs until *just* combined is also vital. Overbeating can introduce too much air, leading to cracks. And for the sprinkles? I’ve found that the small, rod-shaped rainbow sprinkles hold their color and shape the best. Some larger jimmies can bleed a bit, but it doesn’t really affect the taste. When baking, the water bath is my absolute best friend. It creates a humid environment that cooks the cheesecake gently and evenly, virtually eliminating the risk of cracks. If you don’t want to use one, just be extra mindful of not overbaking. The center should still have a slight wobble! Cooling it slowly in the oven is another trick that’s saved me from many a cracked cheesecake. For ingredient swaps, if you can’t find sour cream, full-fat plain Greek yogurt works well in a pinch, though it might give a slightly tangier flavor. And if you’re not a fan of graham crackers, a vanilla wafer or even an oreo cookie crust can be delicious too! Just adjust the amount of butter needed based on the cookie type.

Storing and Reheating Tips

Storing your delightful funfetti cheesecake is pretty straightforward. If you have any leftovers (which is rare in my house!), it’s best to keep it covered tightly with plastic wrap or in an airtight container. At room temperature, it’s generally safe to leave it out for no more than 2 hours. For longer storage, your refrigerator is your best bet. It will keep well in the fridge for about 4-5 days. Make sure it’s well-covered to prevent it from absorbing other odors in the fridge. If you want to store it for an even longer period, freezing is a great option! You can freeze the entire cheesecake (once fully chilled and before adding any glaze) or individual slices. Wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil, or use a freezer-safe airtight container. Frozen cheesecake can last for up to 2-3 months. To thaw, transfer it from the freezer to the refrigerator overnight. For reheating, cheesecake is best served chilled or at room temperature. If it’s been refrigerated, just let it sit out for about 20-30 minutes before serving. If you’ve frozen it and thawed it, you might want to add a fresh drizzle of glaze or a dusting of powdered sugar before serving to perk it up. I usually wait to add the glaze until after the cheesecake is fully chilled and just before serving to keep it looking its best.

Frequently Asked Questions

Final Thoughts

So there you have it, my absolute favorite Funfetti Cheesecake recipe! It’s more than just a dessert; it’s a little slice of pure happiness, perfect for birthdays, celebrations, or just a Tuesday that needs a little sparkle. The combination of that classic creamy cheesecake texture with the festive pop of sprinkles is just unbeatable. It’s relatively easy to make, budget-friendly, and always a showstopper. If you love this recipe, you might also enjoy my classic New York Cheesecake recipe for a more traditional take, or perhaps my lemon raspberry swirl cake for another burst of bright flavor. This funfetti cheesecake is a reminder that sometimes, the simplest additions can bring the most joy. I can’t wait for you to try it and make your own delicious memories! Please let me know in the comments below how yours turns out, and don’t be afraid to share your own sprinkle-filled variations!

Funfetti Cheesecake

A vibrant and delicious Funfetti Cheesecake perfect for any celebration!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Crust

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 0.33 cup unsalted butter, melted

Cheesecake Filling

• 3 packages cream cheese, softened 8 ounce each
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup sour cream
• 0.66 cup rainbow sprinkles plus more for topping

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until combined. Press the mixture evenly into the bottom of the prepared springform pan.
  1.5 cups graham cracker crumbs
• In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
  1.5 cups graham cracker crumbs
• Gently fold in the rainbow sprinkles.
  1.5 cups graham cracker crumbs
• Pour the filling over the crust and spread evenly. Sprinkle additional sprinkles on top, if desired.
• Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
• Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

For best results, use full-fat cream cheese and sour cream. The rainbow sprinkles will bleed color slightly, which adds to the fun look!