{"id":194287,"date":"2025-04-20T07:54:11","date_gmt":"2025-04-20T07:54:11","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/funfetti-cheesecake-no-bake-the-country-cook\/"},"modified":"2025-04-20T07:54:11","modified_gmt":"2025-04-20T07:54:11","slug":"funfetti-cheesecake-no-bake-the-country-cook","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=194287","title":{"rendered":"Funfetti Cheesecake (No Bake) – The Country Cook"},"content":{"rendered":"


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With its creamy texture, colorful sprinkles, and buttery graham cracker crust, this no bake Funfetti Cheesecake is perfect for those days when you don\u2019t want to turn on the oven!<\/em><\/p>\n

A FUN, CREAMY NO-BAKE DESSERT<\/h2>\n

This No-Bake Funfetti Cheesecake is the ultimate dessert for celebrations\u2014or just because! I love the fact that I don\u2019t need to turn on the oven\u2014just mix it all up, chill it in the fridge, and enjoy a slice of pure happiness in a couple hours. The hardest part about this sweet treat is the waiting part. I can\u2019t wait to taste a slice of the no bake sprinkle cheesecake. Who doesn\u2019t like a good Funfetti sprinkle dessert?!<\/p>\n

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FREQUENTLY ASKED QUESTIONS:\u00a0<\/h2>\n
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Can I use a store bought crust instead of making one?<\/strong> <\/p>\n

I think it would work but you would need to get the one that is larger<\/a>\u00a0 \u2013 10 inches instead of the standard 8 inches.\u00a0<\/p>\n<\/p><\/div>\n

Can I use store bought graham cracker crumbs to make the crust instead?<\/strong> <\/p>\n

Yes. Generally, it takes about 8 sheets of graham crackers to make a cup of graham cracker crumbs, so if we say 8 sheets per cup, you\u2019ll need about 1 1\/2 cups of store bought crumbs to equal the 12 graham cracker sheets I used in this recipe for the crust.<\/p>\n<\/p><\/div>\n

Is there an easier way to make the crust?<\/strong> <\/p>\n

If you prefer, you can make the crust in a food processor instead. First by turning the crackers into crumbs, then processing in the sugar and butter before pressing it into the pan.<\/p>\n<\/p><\/div>\n

Can I use room temperature cream cheese and other ingredients?<\/strong> <\/p>\n

No, most ingredients for this cheesecake must be cold while working with it, especially the cream cheese and cool whip, if not then you run the chance of it not setting. <\/p>\n<\/p><\/div>\n

What if I don\u2019t have a springform pan?<\/strong> <\/p>\n

It really is easiest with a springform pan in terms if serving. I think you could use a deep dish pie pan, it\u2019s just easier to slice and serve with a springform.\u00a0<\/p>\n<\/p><\/div>\n

Why did the sprinkles bleed colors in my cheesecake?<\/strong> <\/p>\n

You have to be gentle when setting in sprinkles or they will easily break apart and the color will spread.<\/p>\n<\/p><\/div>\n

I\u2019m having a hard time cutting it without making a mess, even after the 6 hours, how can I cut it?<\/strong> <\/p>\n

If the cheesecake is set, but hard to cut without making a mess, simply place in the freezer for 30-60 minutes to firm up a bit more before cutting.<\/p>\n<\/p><\/div>\n

Part of the top stuck to the springform pan, how can I fix that?<\/strong> <\/p>\n

If the pan isn\u2019t greased well enough then small parts of the sides may stick to the springform pan. If it\u2019s not a lot, then I wouldn\u2019t worry about it. If it seems like a lot, then you can use a spatula to spread it back onto the cheesecake gently.<\/p>\n<\/p><\/div>\n

How long is this sprinkle cheesecake good for?<\/strong> <\/p>\n

Store in the fridge for 3-4 days, covered or in an airtight container. Otherwise, store in the freezer for up to 3 months.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)<\/h3>\n