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Writer's pictureMagen C.

Funfetti Birthday No-bake Cheesecake


This was my second round of a making a cheesecake and it turned out absolutely delicious! It’s no secret that I’m no baker, which is why this no-bake cheeeecake is perfect. Get it?! This recipe was modified from my original homemade peanut butter no bake cheesecake that I made at Thanksgiving. Trust me when I say, this recipe is simple and pretty foolproof so if it’s your first attempt, it’s a great recipe to try! It’s super creamy, slightly sweet & has a great crunch from the crust. It may be be simple, but it’s darn delicious and tasted just like what I was looking for in a birthday celebration. The one item you will need that is not as common to have on hand is a springform pan, I used a 9-inch. I’ve only used mine twice (for both cheesecake recipes) and it was absolutely worth it!

 

Funfetti Birthday No-bake Cheesecake


Serves: 8-10

Ingredients:

Crust:

  • 1.5 cups GF graham cracker pie crust (I used a premade one and then processed it back into crumbs, you can also use your choice of vanilla GF cookies here)

  • 5 tbsp unsalted butter melted

Cheesecake filling:

  • 3 8-oz cream cheese blocks, room temperature (this is important!)

  • ¾ cup powdered sugar

  • ¾ cup whipping cream

  • 4 teaspoon vanilla extract

  • 2 tbsp multicolor sprinkles

To top (optional):

  • Whip cream (for decoration)

  • Special topping (I used a sprinkled cover number from hobby lobby)

Note:

  • Gluten-free

Directions:

  1. Start with the crust! Process your pie crust or cookies, whichever type you chose, until they are coarsely ground. You will need about 1.5 cups of the mixture. Just make sure if you choose a cookie with fillings (such as Oreos), that you remove the filling before processing them. Once processed, combine about 1.5 cups of the cookie crumbs with the butter and mix well. Next, like the bottom of the spring form pan with parchment paper and along the sides (see pictures below). Then you are going to pat the mixture firmly into the bottom of the pan until it is entirely filled and even. You can use the bottom of a measuring cup to help you evenly pack it if needed. Now place in the fridge to chill until the filling is completed.

  2. Next up, prepare the cheesecake filling. Mix the room temperature* creamcheese using a stand or hand-held mixer until creamy. Add in the powdered sugar and vanilla and mix until well combined. In a separate bowl, use a hand mixer to whip the whipping cream until it thickens and peaks begin to form (this should signal that it is ready). Then, fold the whipped cream and sprinkles into the cream cheese mixture until just combined, do not over mix.

  3. Lastly, assemble the cheesecake. 1. Remove the pan with the crust from the refrigerator. Line the pan around the sides with wax paper (you can cut this to the height of the pan). This is going to keep the sides from sticking to the pan. 2. Spread the cheesecake filling into the pan, smoothing the top. To help smooth it better, you can wet your knife or spatula with water and smooth it over. Note: this cheesecake is very thin. if you are looker for more height, you could try doubling the filling recipe to make it taller. I actually liked how thin it was.

  4. Refrigerate the cheesecake for 6 hours prior to serving. Of note, the longer it sits the firmer it will probably be but this is the minimum time that I used. When ready to serve, place on your favorite cake stand and top with your chosen toppings. I used a number one and whip cream to decorate it.

  5. ENJOY!

Helpful hints:

  • Cream cheese- it is very important to make sure this is room temperature so let it sit out a while beforehand. If still cool, it will be much harder to mix!

 

Please share your dishes with me! I would love to see your creations as you use my recipes & get any feedback that you have :)


Until next time, Cheers! Magen Check


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