No Bake Funfetti Cheesecake
12 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 30 Golden Oreos (crushed)
- 8 tablespoons salted butter (melted)
- ¼ teaspoon salt
- 3 tablespoons rainbow jimmies
- 1¼ cups heavy cream (divided)
- 8 ounces white chocolate (chopped)
- 16 ounces full-fat cream cheese (softened)
- ½ cup powdered sugar
- ½ cup Funfetti or vanilla cake mix (heat-treated (see note))
- ¼ cup sour cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon juice
- ½ cup rainbow jimmies
- 1 cup heavy cream
- ¼ cup powdered sugar
- ¼ cup rainbow jimmies (optional)
Method
- Line an 8- or 9-inch (20–23 cm) springform pan with parchment paper.
- In a medium bowl, combine crushed Golden Oreos, melted butter, and salt. Mix until evenly combined. Stir in 3 tablespoons of rainbow jimmies.
- Press the mixture firmly into the bottom and 1 inch (2.5 cm) up the sides of the prepared pan using the bottom of a glass or measuring cup. Refrigerate the crust while preparing the filling.
- Place 2 tablespoons (30 ml) of the heavy cream in a microwave-safe bowl and heat for 20 seconds or until very hot.
- Add the chopped white chocolate to the hot cream and stir until melted and smooth. Microwave an additional 15 seconds if needed. Set aside to cool slightly.
- In a large bowl, combine cream cheese and powdered sugar. Beat with an electric mixer until smooth and fluffy.
- Add sour cream and heat-treated cake mix. Mix until incorporated.
- Add pure vanilla extract and lemon juice. Mix again until combined.
- Stir in the melted white chocolate mixture until fully incorporated.
- In a separate bowl, whip the remaining (270 ml) heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake batter until just combined. Add ½ cup of rainbow jimmies and stir lightly to avoid color bleeding.
- Pour the batter into the prepared crust.
- Smooth the top with a spatula. Cover and refrigerate overnight, for at least 12 hours.
- When ready to serve, whip 1 cup (240 ml) of heavy cream with ¼ cup (30 g) of powdered sugar until stiff peaks form.
- Transfer to a piping bag fitted with a 2D or similar piping tip.
- Release the cheesecake from the springform pan and remove the parchment.
- Sprinkle ¼ cup (25 g) of rainbow jimmies over the center of the cheesecake, leaving a 1-inch (2.5 cm) border.
- Pipe rosettes or your preferred design around the border.