The first bite reveals everything – velvety smooth vanilla cheesecake with pops of color and that nostalgic birthday cake flavor, all sitting atop a buttery, sprinkle-studded crust.

This funfetti cheesecake transforms the classic childhood cake into a sophisticated dessert while keeping all the fun intact. After testing this recipe eight different ways, I’ve perfected the technique for incorporating sprinkles without having them bleed or dissolve.

The secret? Freezing the sprinkles before folding them in and using a specific type that holds its shape and color during baking.

Why This Recipe Works

Cake mix in the crust delivers authentic funfetti flavor from the bottom up, creating a cohesive taste experience that store-bought versions miss.
Room temperature ingredients ensure a perfectly smooth batter without overbeating, which is the main cause of cracks and uneven texture.
Water bath baking provides gentle, even heat that prevents the dramatic temperature changes that lead to cracked cheesecakes.
Carefully selected sprinkles maintain their vibrant colors and shapes without bleeding or dissolving into the batter, giving you those perfect colorful pops throughout each slice.

Ingredient Notes & Substitutions

Cream cheese forms the foundation of any great cheesecake. Use only full-fat, brick-style cream cheese (not the spreadable kind in tubs), which provides the proper structure and richness. Philadelphia brand consistently delivers the smoothest results in my testing.

Jimmies sprinkles (the long rod-shaped ones) work best in this recipe as they hold their shape and color during baking. Avoid nonpareils (the tiny round ones) which tend to bleed color quickly. I prefer Betty Crocker or Sweetapolita brand sprinkles for their vibrant colors that stay true even when baked.

Funfetti cake mix in the crust adds that distinctive birthday cake flavor that makes this truly taste like funfetti. You’ll only use part of the box, but the remainder can be saved for another use. Betty Crocker or Pillsbury brands work equally well.

Sour cream adds moisture and a subtle tang that balances the sweetness and creates a more complex flavor profile. Full-fat Greek yogurt can substitute in equal amounts if needed.

Clear vanilla extract maintains the bright white base of the cheesecake, allowing the sprinkles to pop visually. Regular vanilla extract tastes identical but will give your cheesecake a slightly ivory tint. For an elevated flavor, split and scrape a real vanilla bean into the batter.

Heavy cream creates a silkier texture and richer mouthfeel. Don’t substitute with milk or half-and-half – the fat content matters for proper texture.

Essential Equipment

9-inch springform pan is non-negotiable for cheesecake success. The removable sides allow you to release the cake without damaging it. Look for one with a tight seal – the Nordicware Leakproof Springform is my top choice after testing many brands.

Heavy-duty aluminum foil (the extra-wide kind) is crucial for properly wrapping your springform pan to prevent water seepage from the water bath. Regular width foil often creates seams where water can enter. The 18-inch width makes all the difference.

Stand mixer with paddle attachment provides the consistent power needed to create perfectly smooth filling without incorporating excess air. Hand mixers work, but take considerably longer and risk overmixing, which can lead to cracks.

Large roasting pan creates the water bath that surrounds your cheesecake. It should be at least 2 inches deep and large enough to fit your springform pan with an inch of space around all sides. If you don’t have one, a disposable aluminum roasting pan from the grocery store works perfectly.

Digital instant-read thermometer takes the guesswork out of determining when your cheesecake is perfectly baked. When the center reaches 150°F (65°C), your cheesecake will be set with that perfect creamy texture.

Step-by-Step Instructions

Preparing the Funfetti Crust

Position your oven rack in the lower third of your oven and preheat to 350°F (175°C).

In a food processor, combine 1 cup of the funfetti cake mix, graham cracker crumbs, and melted butter until the mixture resembles wet sand. The mixture should hold together when pressed between your fingers.

Add ¼ cup of sprinkles to the crust mixture and pulse just 2-3 times to incorporate without breaking them down completely. You want visible sprinkles in the crust.

Press the mixture firmly into the bottom and about 1 inch up the sides of your springform pan. Use a flat-bottomed measuring cup to compact the crust – this prevents it from crumbling when sliced.

Bake for 10 minutes until the edges are just beginning to turn golden. The crust will smell like a birthday cake baking – that’s the cake mix working its magic!

Remove and cool completely on a wire rack while you prepare the filling.

Making the Cheesecake Filling

Before starting, place ½ cup of sprinkles in the freezer for at least 15 minutes. This helps prevent them from bleeding color into your batter.

In a large bowl or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth, about 2-3 minutes. Stop and scrape down the sides and bottom of the bowl several times. Any lumps now will remain in your finished cheesecake.

Add the sugar and beat on low speed until incorporated and the mixture lightens slightly, about 1 minute.

Mix in the sour cream, heavy cream, and vanilla extract until just combined. The batter should look uniform with no streaks.

Add the eggs one at a time on low speed, mixing just until each disappears into the batter before adding the next. Overbeating after adding eggs introduces too much air, which can cause cracks.

Remove the chilled sprinkles from the freezer and very gently fold them into the batter using a silicone spatula. Use no more than 5-6 folding motions to minimize color bleeding.

Pour the filling into your cooled crust. The filling should come nearly to the top of the pan.

Baking in a Water Bath

Wrap the outside of your springform pan with 2-3 layers of heavy-duty aluminum foil, ensuring there are no seams where water could enter. The foil should come up to the top edge of the pan.

Place the wrapped cheesecake in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Carefully transfer the water bath setup to the oven and reduce the temperature to 325°F (165°C).

Bake for 60-70 minutes until the edges are set but the center still jiggles slightly when the pan is gently shaken. If using a thermometer, the center should register 150°F (65°C).

Turn off the oven, crack the door open about an inch, and leave the cheesecake inside to cool gradually for 1 hour. This slow cooling prevents the surface from cracking.

Cooling and Decorating

Remove the cheesecake from the water bath and peel away the foil. Run a thin knife around the edge to loosen it from the sides of the pan.

Cool completely on a wire rack at room temperature, about 2 hours.

Cover and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to meld and the texture to set properly.

Before serving, release and remove the sides of the springform pan.

For the ultimate funfetti experience, top the chilled cheesecake with sweetened whipped cream, additional sprinkles, and even small chunks of funfetti cake if desired.

Perfect slice of Funfetti cheesecake topped with whipped cream and rainbow sprinkles, showing the vanilla wafer crust

Expert Tips for Success

Don’t rush the cream cheese softening process. Room temperature cream cheese (at least 1 hour out of the refrigerator) is essential for a perfectly smooth batter. Cold cream cheese will remain lumpy no matter how long you beat it.
Use the right sprinkles. Jimmies (the long, rod-shaped sprinkles) maintain their color and shape best during baking. Avoid nonpareils (tiny balls) and confetti quins (flat discs) which tend to bleed or dissolve.
Prevent water bath leaks by using a slow cooker liner bag as an extra barrier. Place your foil-wrapped springform pan inside the liner bag, twist the top closed, and fold it down. Then place in the water bath – this double protection ensures no water seepage.
If your cheesecake cracks despite precautions, don’t worry! Top it with whipped cream and extra sprinkles – no one will ever know, and it will taste just as amazing.
For the cleanest slices, dip your knife in hot water and wipe dry between each cut. This creates picture-perfect servings that showcase all the colorful sprinkles inside.

Flavor Variations

Chocolate Funfetti Cheesecake

Add 8 ounces of melted and slightly cooled semi-sweet chocolate to the cheesecake batter before folding in the sprinkles. The chocolate makes the sprinkle colors pop even more dramatically against the darker background, and the flavor combination is irresistible.

Funfetti Cheesecake Bars

For a more portable version, prepare the recipe in a 9×13 inch baking pan lined with parchment paper. Reduce the baking time to 40-45 minutes (no water bath needed). Once chilled, lift out using the parchment and cut into bars – perfect for parties and potlucks.

No-Bake Funfetti Cheesecake

For hot summer days, try a no-bake version. Replace the eggs with an additional ½ cup of heavy cream that’s been whipped to stiff peaks and folded into the mixture. Add 1 envelope of unflavored gelatin bloomed in 3 tablespoons of water and dissolved over low heat until liquid. Mix into the batter before folding in sprinkles, then chill for at least 6 hours until set.

Storage & Freezing

This funfetti cheesecake stays fresh in the refrigerator for up to 5 days when stored in an airtight container or tightly wrapped with plastic wrap.

For freezing, you have two excellent options:

Freeze the entire cheesecake: Cool and chill completely first, then remove the sides of the springform pan. Place the cheesecake (still on the metal base) on a cardboard round, wrap tightly with plastic wrap, then aluminum foil. Freeze for up to 2 months.
Freeze individual slices: Place slices on a baking sheet until frozen solid (about 2 hours), then wrap each piece individually in plastic wrap and store in a freezer container. This makes it easy to thaw just what you need.

To thaw a frozen cheesecake, transfer it to the refrigerator 24 hours before serving. For individual slices, 5-6 hours in the refrigerator is usually sufficient. Add any fresh toppings after thawing for the best appearance.

FAQ

Will the sprinkles bleed colors into my cheesecake?
Some bleeding is normal, but freezing the sprinkles before adding them and folding gently (not overmixing) minimizes this effect. Using jimmies rather than other sprinkle types also helps maintain distinct colors.

Can I make this without a water bath?
While possible, a water bath provides the gentle, even heat that prevents cracks and ensures a creamy texture throughout. If you must skip it, place a pan of water on the rack below your cheesecake to create humidity in the oven.

Can I use a store-bought graham cracker crust?
A pre-made crust will work in a pinch, but you’ll miss out on the funfetti cake mix flavor in the crust and the size is typically smaller (usually 8-inch instead of 9-inch). If using store-bought, reduce the filling by about 25%.

How do I know when my funfetti cheesecake is done baking?
The perfect cheesecake should still have a slight jiggle in the center when gently shaken – about a 2-3 inch circle in the middle should wobble slightly. The edges should be set and may have pulled away slightly from the sides. If using a thermometer, the center should register 150°F (65°C).

Can I make this cheesecake ahead for a birthday party?
Absolutely! This cheesecake actually improves after 24 hours as the flavors meld together. You can make it up to 3 days ahead and keep refrigerated, or freeze it up to 2 months in advance and thaw overnight in the refrigerator before the celebration. on top. There’s no such thing as too much fun when it comes to funfetti.

Funfetti cheesecake

Recipe by Elle RiversCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

slices

Prep time

minutes

Cooking time

hour

minutes

Calories

450

kcal

Total time

hours

Creamy vanilla cheesecake filled with colorful sprinkles on a funfetti cake mix crust. This celebratory dessert brings birthday cake flavor to a decadent cheesecake.

Ingredients

For the Funfetti Crust:
1 cup (120g) – Funfetti cake mix (dry)
1 cup (120g) – Graham cracker crumbs (about 8 full sheets)
6 tbsp (85g) – Unsalted butter (melted)
1/4 cup (40g) – Rainbow jimmies sprinkles
For the Cheesecake Filling:
4 packages (32 oz/907g) – Full-fat cream cheese (room temperature)
1 1/4 cups (250g) – Granulated sugar
1/2 cup (120g) – Sour cream (room temperature)
1/4 cup (60ml) – Heavy cream (room temperature)
1 tbsp (15ml) – Clear vanilla extract
4 large – Eggs (room temperature)
1/2 cup (80g) – Rainbow jimmies sprinkles
For Optional Topping:
1 cup (240ml) – Heavy cream
3 tbsp (38g) – Granulated sugar
1/4 cup (40g) – Rainbow sprinkles (for garnish)

Directions

Preheat oven to 350°F (175°C). Position rack in lower third of oven.
Mix funfetti cake mix, graham cracker crumbs, and melted butter until resembling wet sand.
Add 1/4 cup sprinkles to crust mixture, pulse briefly to incorporate.
Press mixture firmly into bottom and 1 inch up sides of 9-inch springform pan.
Bake crust 10 minutes until edges begin to turn golden. Cool completely.
Place 1/2 cup sprinkles in freezer for at least 15 minutes.
Beat cream cheese on medium-low until completely smooth, about 2-3 minutes.
Add sugar, beat on low speed until incorporated, about 1 minute.
Mix in sour cream, heavy cream, and vanilla extract until just combined.
Add eggs one at a time on low speed, mixing just until each disappears.
Gently fold in chilled sprinkles with no more than 5-6 folding motions.
Pour filling into cooled crust.
Wrap outside of springform pan with 2-3 layers of heavy-duty foil.
Place wrapped cheesecake in large roasting pan. Fill pan with hot water halfway up sides of springform.
Reduce oven to 325°F (165°C) and bake 60-70 minutes until edges are set but center still jiggles slightly.
Turn off oven, crack door open, leave cheesecake inside for 1 hour.
Remove from water bath, peel away foil, run knife around edge to loosen.
Cool completely on wire rack, about 2 hours.
Cover and refrigerate at least 6 hours, preferably overnight.
Before serving, whip heavy cream with sugar and vanilla until stiff peaks form.
Top chilled cheesecake with whipped cream and additional sprinkles.

Notes

Freeze sprinkles before adding to prevent color bleeding and use jimmies (rod-shaped sprinkles) rather than nonpareils for best results.
Room temperature ingredients are essential for a smooth, crack-free cheesecake – set them out at least 1 hour before starting.
The water bath is not optional – it ensures even baking and prevents cracks in your funfetti cheesecake.

Perfect Funfetti Cheesecake: Creamy Vanilla Base Bursting with Colorful Sprinkles

Why This Recipe Works

Ingredient Notes & Substitutions

Essential Equipment