A no bake sprinkle cheesecake, made with a buttery graham cracker crust filled with creamy, no-bake vanilla cheesecake filling and flecked with colorful sprinkles. This no bake dessert is perfect for birthdays!
You might also love these high altitude recipes for soft white chocolate chip sprinkle cookies, Funfetti cake, and birthday cake ice cream.
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Why You’ll Love This Recipe
Simple to Make. This no bake cheesecake with sprinkles is the easiest type of cheesecake, since it doesn’t require the water bath, long bake time, and long cooling/chill time usually required of traditional cheesecakes.
No Gelatin. While I have made recipes for no bake cheesecake with gelatin to set the filling, I’ve come to prefer the texture of no bake cheesecake without gelatin. When the heavy whipping cream is whipped with the cream cheese, you get a very thick, stable filling that sets up perfectly without the need for a thickening agent.
Fun for Any Celebration. This festive sprinkle cheesecake can also be called a birthday cake cheesecake, Funfetti cheesecake, or confetti cheesecake! And the colorful sprinkles can be customized to any season or holiday, no matter the occasion.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Graham Crackers. I usually like to use cinnamon graham crackers for my cheesecake crusts, but you can also use the classic honey flavored crackers, or even chocolate graham crackers.
- Cream Cheese. Block cream cheese (full fat, not light) is best for this recipe.
- Cream. You’ll need the high fat content of heavy whipping cream for a thick, luxurious filling.
- Sprinkles. You can use any type of sprinkles, such as nonpareils, jimmies or confetti sprinkles (quins).
Instructions
Crust
- Preheat the oven to 325F, and position a rack in the center of the oven. Prep an 8 or 9 inch springform pan by lining the bottom with a circle of parchment paper. Lightly spray the sides of the pan with non-stick baking spray.
- Finely crush the graham crackers, using a food processor, or placing them in a freezer bag and crushing them with a rolling pin.
- In a bowl, combine the crushed graham crackers, sugar and salt. Add the melted butter, and stir until evenly moistened and crumbly.
- Firmly press the crumbs against the bottom and up the sides of your pan.
- Bake the crust for 8-10 minutes, until toasted and fragrant. Set aside and cool completely before adding the filling.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment (or with a hand held mixer), beat the cream cheese and powdered sugar for one minute until smooth. Beat in the sour cream and vanilla.
- Add the cold heavy whipping cream and beat on medium high speed for several minutes until fluffy and thick enough to hold its shape. You may need to switch from the paddle attachment to the whisk attachment to get the filling to thicken.
- Add the sprinkles to the filling, and gently fold them in.
- Spread the filling into the cooled crust.
- Refrigerate the cheesecake for 3-4 hours before serving removing the sides of the pan and serving. Decorate the top of the cheesecake with more sprinkles before serving.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Refrigerate leftover cheesecake for up to 2 days. This pie is best eaten within the first 24 hours, since the crust will start to get a little soft by the second day.
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No Bake Birthday Sprinkle Cheesecake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
- 8 or 9 inch Springform Pan with Removable Bottom
Ingredients
Crust
- 1 ¾ cups honey or cinnamon graham crackers
- 2 tbsp granulated sugar
- ¾ – 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 1 ½ lbs block cream cheese, softened at room temperature for 1 hour
- ¾ cup powdered sugar
- ¼ cup sour cream
- 2 tsp vanilla extract
- 1 ¼ cups cold heavy whipping cream
- â…“ cup sprinkles
Instructions
Crust
- Preheat the oven to 325F, and position a rack in the center of the oven. Prep an 8 or 9 inch springform pan by lining the bottom with a circle of parchment paper. Lightly spray the sides of the pan with non-stick baking spray.
- Finely crush the graham crackers, using a food processor, or placing them in a freezer bag and crushing them with a rolling pin.
- In a bowl, combine the crushed graham crackers, sugar and salt. Add the melted butter, and stir until evenly moistened and crumbly.
- Firmly press the crumbs against the bottom and up the sides of your pan.
- Bake the crust for 8-10 minutes, until toasted and fragrant. Set aside and cool completely before adding the filling.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment (or with a hand held mixer), beat the cream cheese and powdered sugar for one minute until smooth. Beat in the sour cream and vanilla.
- Add the cold heavy whipping cream and beat on medium high speed for several minutes until fluffy and thick enough to hold its shape. You may need to switch from the paddle attachment to the whisk attachment to get the filling to thicken.
- Add the sprinkles to the filling, and gently fold them in. Spread the filling into the cooled crust.
- Refrigerate the cheesecake for 3-4 hours before serving removing the sides of the pan and serving. Decorate the top of the cheesecake with more sprinkles before serving.
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