This No-Bake Funfetti Cheesecake is one of my favorite quick desserts to prepare. It’s creamy, colorful, and fun, yet simple enough to make in just minutes. I love that it requires no oven time, making it the perfect treat for warm days or when I need a no-fuss dessert.

Why You’ll Love This Recipe

I like this cheesecake because it’s both playful and elegant at the same time. The graham cracker crust adds crunch, while the creamy cheesecake filling balances with smooth texture and tangy flavor. The sprinkles add that cheerful funfetti touch, making it perfect for birthdays, summer parties, or even just a weeknight indulgence. I also appreciate how fast it comes together and that I can prepare it ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• graham cracker crumbs

• butter, melted

• cream cheese, at room temperature

• sugar

• plain Greek yogurt

• vanilla extract

• red food coloring

• whipped cream, for topping

• sprinkles, for garnish

Directions

1. I start by blending the graham crackers into fine crumbs using a food processor. Then I mix in the melted butter until the mixture resembles wet sand. I divide this evenly between 8 serving glasses or dishes, pressing down lightly to form the base.

2. Next, I beat together cream cheese, sugar, yogurt, vanilla extract, and a few drops of red food coloring until smooth. I adjust the food coloring until I get the shade I like.

3. I spoon or pipe the cheesecake filling over the crusts in each dish.

4. At this point, I can either serve them immediately or refrigerate them for up to 3 days.

5. Before serving, I like to top them with a swirl of whipped cream and a generous scattering of sprinkles.

Servings and timing

This recipe makes 8 servings.

• Prep time: 15 minutes

• Total time: 15 minutes

• No baking or chilling is required, though I sometimes chill them if I want to serve them later.

Variations

I often switch up this cheesecake depending on the occasion. Sometimes I swap the graham cracker base for crushed Oreos or chocolate chip cookies. I’ve also played with different food coloring shades to match holiday themes—green for St. Patrick’s Day or pastel shades for spring. Instead of whipped cream, I sometimes top with fresh fruit for a lighter finish.

Storage/Reheating

I store leftover cheesecakes in the refrigerator, covered, for up to 3 days. Since this is a no-bake recipe, it doesn’t require reheating. I find the texture stays best when I don’t freeze it, though technically, it can be frozen for up to 1 month if well wrapped. I let it thaw in the fridge before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, I often make it a day or two in advance. The filling holds well in the refrigerator, and I just add the whipped cream and sprinkles right before serving.

Can I replace Greek yogurt with something else?

I sometimes use sour cream instead of Greek yogurt. It keeps the same tangy balance and creamy texture.

Do I have to use food coloring?

No, food coloring is optional. I like adding it for a pop of color, but the cheesecake is just as delicious without it.

Can I make this in one large dish instead of individual glasses?

Yes, I press the crust into a pie dish and spread the filling on top for a single cheesecake. It looks great when sliced and served like a traditional cheesecake.

How do I keep the crust from crumbling too much?

I make sure the crumbs are finely ground and mixed well with melted butter. Pressing firmly into the base of the dish helps it hold together better.

Conclusion

This No-Bake Funfetti Cheesecake is one of those desserts I turn to when I want something that feels festive without spending hours in the kitchen. It’s quick, colorful, creamy, and always a crowd-pleaser. Whether I serve it in elegant glasses for a dinner party or make it for a casual birthday gathering, it always brings smiles to the table.

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