No Bake Funfetti Cheesecake
No Bake Funfetti Cheesecake made with Cool Whip, cream cheese, graham cracker crust, yellow cake mix, rainbow sprinkles, sugar, and whipped cream.
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Servings: 10
Ingredients
- 8 oz Cool Whip topping thawed
- 12 oz cream cheese softened
- 1 pre-made graham cracker pie crust
- 1 cup yellow cake mix unprepared
- ¼ cup rainbow sprinkles
- ½ cup sugar
- Whipped cream for garnish
- Additional rainbow sprinkles for garnish
Instructions
Prepare the cream cheese.
- Place the softened cream cheese in a large mixing bowl. Beat until smooth and creamy.
Add the sugar and cake mix.
- Add the sugar and unprepared yellow cake mix to the cream cheese. Beat until the mixture is fully combined and smooth.
Fold in the whipped topping.
- Add the thawed Cool Whip to the cream cheese mixture. Fold gently until evenly incorporated, taking care not to overmix.
Add the sprinkles.
- Add the rainbow sprinkles to the filling. Stir gently until the sprinkles are evenly distributed throughout the mixture.
Fill the crust.
- Spread the cheesecake filling evenly into the pre-made graham cracker pie crust. Smooth the top with a spatula.
Chill the cheesecake.
- Transfer the cheesecake to the refrigerator and chill for 3 to 4 hours, or until the filling is firm and set.
Garnish before serving.
- Before serving, top the cheesecake with whipped cream and additional rainbow sprinkles, if desired.
Serve.
- Slice and serve chilled.
Notes
To make this recipe gluten-free, use a certified gluten-free graham cracker pie crust or prepare a homemade gluten-free graham cracker crust.
Use a certified gluten-free yellow cake mix, as regular cake mix typically contains wheat flour.
Confirm that the Cool Whip, cream cheese, sugar, whipped cream, and rainbow sprinkles are gluten-free.
Check sprinkle labels carefully, as some brands may contain gluten-based additives or be processed in facilities with gluten.
Use clean bowls, spatulas, measuring cups, and serving utensils to prevent cross-contamination.
If serving for someone with celiac disease or a severe gluten sensitivity, use only ingredients processed in certified gluten-free facilities whenever possible.