Funfetti Cheesecake is a sweet baked cheesecake, packed with sprinkles and vanilla flavor. You’ll love the burst of color, which can be customized for any occasion!
If you love homemade cheesecake, you’ve got to try our lemon cheesecake recipe next. Or give this classic strawberry cheesecake recipe a try soon.
Why Funfetti Baked Cheesecake Works
I’ve always loved cheesecake, but the sad truth is that sometimes it just isn’t “fun” enough for the kids at my party.
Our No Bake Funfetti cheesecake is always a hit, so why not make a baked version too!
Here are a few reasons why this dish just works,
- It looks amazing. This is a real selling point for kids, and everyone, to try it. I use a simple graham cracker crust topped with a rich and luscious cream cheese filling loaded with colorful sprinkles. It will always impress!
- It’s easy to make. No fancy ingredients are required, and all you have to do is mix them. Let your oven take care of the rest.
- The perfect centerpiece for a celebration. Whether it’s a party, a potluck luncheon, or just another weekend gathering, this cheesecake makes for a great centerpiece.
PRO TIP: To give this cheesecake even more birthday cake flavor, add 1 teaspoon almond extract in place of the vanilla extract.
Sprinkles make dessert so much better, don’t you agree? Try our funfetti cookies and funfetti cake for a true birthday treat.
Don’t leave out the pups. Whip them up a batch of dog ice cream just for the celebration!
See the recipe card for full information on ingredients and quantities.
- Graham Crackers
- Unsalted Butter – Melt it before you start the recipe, either in the microwave or using a saucepan at low heat on the stove.
- Cream Cheese – Use full-fat cream cheese for the best flavor and texture. The fat content will help you achieve a creamier and smoother cheesecake filling.
- Granulated Sugar– swap it out for our homemade vanilla sugar for a richer flavor!
- Sour Cream – It provides a delicate balance to the richness of the cream cheese.
- Vanilla Bean Paste – If you can swing it, this ingredient adds an extra layer of flavor to the end result. Start with pre-packaged Vanilla Bean Paste, or substitute 1 vanilla bean, scraped. If vanilla beans are too expensive, you can skip them completely.
- Eggs – They provide a sturdy structure to the cheesecake.
- Cool Whip – or homemade whipped cream.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Make the crust.
Blend Graham crackers in a food processor until they’re fine, then mix in the sugar and butter.
Press the crumb mixture into the tin and set aside.
Make the cheesecake filling.
Beat the cream cheese and sugar. Then add the rest of the ingredients one by one and mix until smooth.
Pour the filling over the crust in the springform pan.
Bake and cool.
Place the cheesecake on the middle rack of the oven and bake at 375°F for 70 minutes. Turn off the oven and let the cheesecake sit in it for 15 minutes.
Cool it on the counter and refrigerate it for at least a few hours. Top with cool whip or stabilized whipped cream, if desired.
Tips and Tricks
- Use softened cream cheese. Let it soften on the counter for a few minutes so it’s easier to blend. If you start with cold hard cream cheese, expect a workout.
- Don’t overbeat the mixture. You only need to mix the batter and not beat it. Cheesecake batter is not supposed to be fluffy. It should be creamy so that the end result is a luscious and rich cheesecake.
- Don’t skip the water bath. It doesn’t always help prevent cracks. But it does help in adding moisture to the dessert.
- Cool the cheesecake gradually. Take on a patience mindset while cooking the cheesecake. Let it cool in the oven, then on the counter, and finally in the refrigerator. This helps ensure that the cheesecake doesn’t develop any cracks on its surface.
Store this baked cheesecake in a container in the refrigerator for up to 4 days.
I prefer to use jimmies (the log-shaped ones) for the sprinkles. They hold their shape after baking and have the best texture in a cheesecake. Use your favorite colorful blend.
Absolutely. You can make the cheesecake a day in advance and let it sit in the refrigerator overnight. This helps the flavors develop and is set all the way through.
If you remove the cheesecake from the oven right after baking, it is almost guaranteed to crack. This happens due to the drastic change in temperature. You can’t undo it, but you can definitely cover it up. You can pipe some whipped cream all over it or spoon some cool whip.
More Easy Dessert Recipes
Prepare 9-inch springform pan by lining the bottom with a piece of parchment paper. Set aside. Fill broiler pan with about 1-2 inches of water and place in BOTTOM of oven, on lowest rack. Preheat oven (with broiler pan of water) to 325°F.
To make crust, blend graham crackers in food processor until fine. Pour in melted butter and sugar, pulse several times until combined. Press crust into bottom and slightly up the sides of a 9-inch springform pan. Set aside.
For the filling, beat cream cheese and sugar for about 2 minutes. Add in sour cream and vanilla and beat for an additional 2-3 minutes, scraping down the sides of the bowl as needed.
Slowly add eggs, one at a time until mixture is smooth. Do not over beat. Fold in sprinkles. Pour into prepared crust and place cheesecake pan into the middle of the oven.
Bake 70 minutes in a 325 degree oven. Turn off oven, crack door open, and let sit undisturbed for about 15 minutes. Remove from oven and run a sharp knife gently along the edges to separate the cheesecake from the pan. Allow to cool on counter (in pan) for about 30 minutes, then place (in pan) in refrigerator for about 6-8 hours (or overnight).
Remove springform pan gently. Dollop edges with Cool Whip or whipped cream. Add additional sprinkles on whipped cream if desired.
- For the sprinkles, we prefer to use jimmies (the log shaped sprinkles). They hold their shape and have the best texture in cheesecake. Use your favorite colorful blend.
- To give this cheesecake even more birthday cake flavor, add 1 teaspoon almond extract in place of the vanilla extract.
- Don’t over beat your cheesecake before baking it. Just stop it. You don’t need FLUFFY….your goal should be CREAMY. Start with softened cream cheese (room temperature) in the first place!
- Water bath. While it doesn’t always PREVENT cracks, it does help add moisture to your dessert so the end result is melt in your mouth deliciousness EVERY time. And your springform pan doesn’t need to SIT IT in the water bath. I just place a broiler pan in my oven on the bottom shelf with about an inch of water. It adds the right amount of moisture to the oven while cooking.
- Once your cheesecake is done baking (as directed below), turn off the oven, crack open the door, and allow the cheesecake to “cool” for about 15 minutes in the oven. This slow cool process cuts down on the cracking!
- You can purchase Vanilla Bean Paste on Amazon, or substitute 1 vanilla bean, scraped. If vanilla beans are too expensive you can skip them completely.
- See blog post for more recipe tips and tricks.
Serving: 1slice, Calories: 603kcal, Carbohydrates: 51g, Protein: 9g, Fat: 42g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 165mg, Sodium: 370mg, Potassium: 192mg, Fiber: 1g, Sugar: 40g, Vitamin A: 1477IU, Vitamin C: 0.2mg, Calcium: 135mg, Iron: 1mg