Funfetti Cheesecake
This Funfetti Cheesecake is seriously ultra-creamy. It has a buttery graham cracker crust, a rich vanilla cheesecake filling loaded with rainbow sprinkles, layers of edible Funfetti cookie dough, and a silky white chocolate topping. Every bite tastes like birthday cake, and I can almost guarantee there won’t be a single crumb left by the time everyone is finished.
Every time my little sister comes to visit, I find myself making funfetti desserts for her. Her signature birthday cake is my Funfetti Ice Cream Cake, so it’s become a bit of a tradition. This visit, I’ve already made my Funfetti Cupcakes, and now this Funfetti Cheesecake. If you’re a fellow funfetti lover, you’re in the right place—I’ll walk you through every step so you can make it successfully at home.
Cheesecake is one of the recipe categories I’ve spent the most time developing over the years. Between classics like my New York Cheesecake, seasonal favorites like Strawberry Cheesecake, and chocolate versions, I’ve learned exactly what creates that rich, creamy texture every single time. If you’re making cheesecake for the first time, I highly recommend reading my Best Cheesecake Tips guide before you begin. It covers everything from preventing cracks to knowing exactly when a cheesecake is finished baking.
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Why You’ll Love This Cheesecake
This recipe is packed with everything I love about a classic cheesecake, plus plenty of birthday cake flavor.
- Ultra-creamy vanilla cheesecake filling that bakes up silky smooth.
- Layers of edible Funfetti cookie dough hidden throughout the cheesecake.
- Rainbow jimmies add color without bleeding into the batter.
- Rich white chocolate ganache makes the perfect finishing layer.
- Great make-ahead dessert since it tastes even better after chilling overnight.
- Perfect for birthdays, holidays, celebrations, or whenever you want a fun dessert.
- Uses the same reliable cheesecake method I’ve tested across dozens of cheesecake recipes.
Key Ingredients
One of my favorite things about cheesecake is that the ingredient list is actually very simple. Since there aren’t many ingredients, each one plays an important role in the final texture.
Cream Cheese: I always use full-fat block cream cheese. This is the foundation of every cheesecake I make, and I’ve found that block-style cream cheese gives the smoothest, richest texture. Make sure it’s completely at room temperature before you begin. Cold cream cheese is the biggest cause of lumpy batter.
Sour Cream: I almost always add sour cream to my cheesecakes. It softens the texture just enough without making the filling loose. It also adds a subtle tang that balances the sweetness. Full-fat Greek yogurt works well if that’s what you have on hand.
Eggs: Eggs give the cheesecake its structure, but I try not to overmix them into the batter. Once the eggs go in, I only mix until they’re incorporated. Too much mixing adds unnecessary air, which can cause cheesecakes to rise too much in the oven and crack as they cool.
Rainbow Jimmies: I always recommend rainbow jimmies instead of nonpareils. Jimmies hold their shape beautifully during baking, while nonpareils tend to bleed their color into the batter.
Funfetti Cookie Dough: This might be my favorite part of the recipe. Instead of mixing cookie dough throughout the batter, I layer small scoops between the cheesecake layers. That way every slice has little pockets of cookie dough instead of having it all sink to the bottom.
White Chocolate: The ganache is simple, but the chocolate really matters. I always use a good-quality white chocolate with a high cocoa butter content. My favorite brands are Lindt and Callebaut because they melt smoothly and create a beautiful ganache.
Graham Cracker Crust: I use my favorite buttery Graham Cracker Crust recipe for this cheesecake. It’s sturdy enough to support the rich filling while adding just the right amount of crunch. I love how its slightly salty, buttery flavor balances the sweetness of the cookie dough and white chocolate. You’ll find this crust in many of my cheesecakes!
How to Make This Funfetti Cheesecake
The full recipe card is below, but here’s exactly how I make this cheesecake from start to finish.
Make the Edible Funfetti Cookie Dough
I like to start with the cookie dough since it needs time to chill before it’s layered into the cheesecake.
Beat the butter and powdered sugar together on medium speed for about 3 minutes, scraping the bowl a couple of times, until the mixture looks light and creamy. Add the vanilla, salt, and milk, then mix until combined.
Add the Flour
Next, add the flour and mix on low speed just until it disappears into the dough. I always stop mixing as soon as there are no dry streaks left because overmixing can make the dough tougher than it needs to be.
Add the Jimmies and Portion the Dough
Fold in the rainbow jimmies with a spatula. I prefer doing this by hand instead of with the mixer so the sprinkles stay intact.
Using a small cookie scoop, portion about 18 cookie dough balls onto a parchment-lined baking sheet or plate. Refrigerate or freeze them while you prepare the cheesecake. Chilled cookie dough is much easier to layer into the batter, and it helps the pieces stay evenly distributed instead of sinking.
Prepare the Graham Cracker Crust
Preheat the oven to 325°F (163°C).
Prepare my Graham Cracker Crust recipe in an 8- or 9-inch springform pan and bake it according to the recipe instructions. Once the crust comes out of the oven, let it cool while you prepare the filling.
After the crust has cooled, lightly grease only the exposed sides of the springform pan with a thin layer of neutral oil or baking spray.
This is a small step, but I almost always do it. Greasing the sides after the crust is baked helps the cheesecake release more easily as it cools without preventing the crust from adhering to the pan during baking. I’ve found that greasing the pan before adding the crust can sometimes encourage melted butter to slip underneath, making the crust softer than I’d like.
Make the Cheesecake Filling
Because cheesecake is one of the desserts I make most often, I’ve learned that the smoothest batter always starts with properly softened cream cheese.
Place the room-temperature cream cheese in the bowl of a stand mixer (or use a large bowl with a hand mixer) and beat it on medium speed for about 2 minutes. I stop several times to scrape down both the bowl and the paddle because little pockets of cream cheese like to hide there.
The goal is a completely smooth mixture before anything else gets added. If the cream cheese still has lumps now, they’ll almost certainly still be there after the batter is finished. Add the granulated sugar and continue mixing for another 2 minutes until the mixture looks silky and creamy.
Add the Sour Cream and Eggs
Mix in the sour cream until incorporated, followed by the heavy cream. Scrape the bowl again before moving on. I know it feels repetitive, but this is one of the easiest ways to guarantee an ultra-smooth cheesecake.
Now add the eggs one at a time, mixing on low speed just until each egg disappears into the batter before adding the next. Along with the final egg, add the vanilla extract and salt.
Once the eggs go in, I become much more careful about mixing. One of the biggest mistakes I see is whipping too much air into cheesecake batter. Extra air makes the cheesecake puff dramatically in the oven, then collapse as it cools, often causing cracks. Gentle mixing gives me the most consistently creamy texture.
Fold in the Jimmies
Finally, fold the rainbow jimmies into the batter with a spatula until they’re evenly distributed. I don’t use the mixer for this step because it’s unnecessary and can break the sprinkles apart.
Assemble the Cheesecake
Pour about one-third of the cheesecake batter over the prepared crust and smooth it into an even layer.
Scatter half of the chilled Funfetti cookie dough balls evenly across the surface. I like spacing them out so every slice gets several little pockets of cookie dough instead of having them clustered together.
Cover with another third of the cheesecake batter, then add the remaining cookie dough balls. Finish by pouring the rest of the batter over the top and gently smooth the surface with an offset spatula.
I love layering the cookie dough instead of folding it directly into the batter. It keeps the cookie dough pieces distinct and gives each slice a fun surprise when you cut into it.
Prepare the Water Bath
I bake almost every full-size cheesecake in a water bath.
It takes a few extra minutes to set up, but I’ve found it’s one of the most reliable ways to bake an evenly cooked cheesecake with an incredibly creamy texture. The gentle steam helps regulate the oven temperature around the cheesecake and reduces the chances of cracking.
Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil. I usually use three large sheets—two laid crosswise and one diagonally—then fold everything snugly around the pan to help keep water out.
Place the wrapped cheesecake inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.
Bake the Cheesecake
Bake at 325°F (163°C) for 70 to 90 minutes.
The exact baking time will depend on your oven and whether you’re using an 8-inch or 9-inch pan, so I always rely on appearance more than the clock.
The edges should look fully set while the center still has a slight wobble when you gently shake the pan. I always describe it as looking like Jell-O. If the entire cheesecake jiggles like liquid, it needs more time. If the center doesn’t move at all, it’s likely overbaked.
When it’s finished baking, turn the oven off and leave the cheesecake inside with the door closed for 1 hour. I never skip this step because the gradual temperature change helps reduce the chance of large cracks forming as the cheesecake cools.
After an hour, remove the cheesecake from the oven and refrigerate it for at least 6 hours, though I almost always leave mine overnight. Cheesecake continues to firm up as it chills, and I think the flavor is even better the next day.
Don’t remove the springform ring until the cheesecake is completely cold.
Make the White Chocolate Ganache
Place the finely chopped white chocolate in a heatproof bowl.
Heat the heavy cream until it’s steaming and just beginning to simmer around the edges. I don’t let it come to a full boil because excessively hot cream can sometimes cause white chocolate to separate.
Pour the hot cream over the chocolate and let it sit undisturbed for 1 minute. This gives the chocolate enough time to melt gently before you begin stirring.
Whisk slowly from the center outward until the ganache is completely smooth and glossy.
Let it cool until it thickens enough to spread over the chilled cheesecake without running down the sides.
Prep the Whipped Cream and Spread the Ganache Over the Cheesecake
Beat the heavy cream, powdered sugar, and vanilla together, starting on low speed before increasing to medium-high. Continue whipping until stiff peaks form, about 3 minutes.
Spread the cooled white chocolate ganache over the top of the chilled cheesecake using an offset spatula.
Decorate, Chill and Enjoy!
Pipe whipped cream swirls around the edge using your favorite piping tip—I used a 4B tip for this cheesecake.
Finish by placing the edible Funfetti cookie dough balls on top, then sprinkle generously with rainbow jimmies and a handful of white chocolate chips.
I like letting the finished cheesecake chill for another 20 to 30 minutes before slicing. It gives the ganache time to fully set and makes serving beautifully clean slices even easier.
My Best Cheesecake Tips
My #1 tip: Don’t overbake the cheesecake. The center should still have a slight jiggle when you gently shake the pan. It will continue to cook as it cools and firm up completely after chilling overnight.
- Use room-temperature ingredients. Softened cream cheese, eggs, and sour cream blend together much more smoothly and help prevent lumps.
- Scrape the bowl often. Cream cheese likes to stick to the sides and bottom of the bowl, so I scrape it down several times while mixing.
- Mix gently after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake to rise too much and crack as it cools.
- Use rainbow jimmies. They hold their shape much better than nonpareils, which tend to bleed into the batter.
- Bake in a water bath. I use one for almost every cheesecake because it promotes even baking and helps minimize cracks. If you’re new to making cheesecake, I recommend reading my Best Cheesecake Tips guide for more detailed advice.
- Use an oven thermometer. Oven temperatures can vary quite a bit, and even a small difference can affect how your cheesecake bakes.
- Chill overnight if possible. The texture becomes firmer and creamier, and the flavor improves after a full night in the refrigerator.
Troubleshooting White Chocolate Ganache
White chocolate ganache is a little more delicate than dark or milk chocolate ganache, so it can occasionally split. If your ganache looks grainy, oily, or separated, the emulsion has likely broken. This usually happens if the cream is too hot, the chocolate overheats, or the mixture is overmixed.
How to Fix It
- Use an immersion blender (my preferred method). Blend the ganache for 1 to 2 minutes, keeping the blender fully submerged, until it becomes smooth and glossy again.
- Add warm cream. If needed, blend in 1 tablespoon of warm (not hot) heavy cream until the ganache comes back together.
If it still won’t smooth out, the emulsion has likely broken beyond repair. The ganache is still perfectly safe to eat, but it may look oily or grainy. You can still spread it over the cheesecake, top it with whipped cream instead, or simply make a fresh batch.
How to Prevent It
- Heat the cream until it’s steaming, not boiling.
- Let the hot cream sit over the chocolate for 1 minute before stirring.
- Stir gently instead of whisking aggressively.
- Use a good-quality white chocolate with at least 20% cocoa butter. Lindt and Callebaut are my favorite brands.
- For an extra smooth ganache, I often blend it with an immersion blender for about a minute immediately after making it.
Variations
This cheesecake is easy to customize while keeping the same creamy base.
- Change the sprinkles. Use holiday or themed sprinkles for birthdays, baby showers, or seasonal celebrations.
- Swap the sour cream. Full-fat plain Greek yogurt works well if that’s what you have on hand.
- Try a different crust. An Oreo or vanilla wafer crust would be delicious here.
- Skip the ganache. The cheesecake is just as delicious topped with whipped cream, cookie dough balls, and extra sprinkles.
Storage & Make Ahead
Cheesecake is one of my favorite make-ahead desserts because I think it tastes even better the next day.
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the undecorated cheesecake or individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
If I’m making this for a birthday or special occasion, I usually bake it the day before. It gives the cheesecake plenty of time to chill and makes decorating much easier the next day.
More Cheesecake & Funfetti Recipes
If you enjoyed this Funfetti Cheesecake, I think you’ll love some of my other cheesecake recipes. My New York Cheesecake is a classic that never disappoints, while Lemon Blueberry Cheesecake is one of my favorite fruity versions to make in the spring and summer. If you’re looking for even more birthday cake inspiration, be sure to check out my Funfetti Cupcakes and Funfetti Ice Cream Cake—they’ve both become family favorites and are perfect for birthdays and celebrations.
If you make this Funfetti Cheesecake, I’d love to see it! Leave a rating and comment below to let me know how it turned out, and don’t forget to tag me on Instagram @piesandtacos so I can see your beautiful creations. Seeing your bakes is always one of my favorite parts of sharing these recipes!
Funfetti Cheesecake
Ingredients
Funfetti Edible Cookie Dough
- ½ cup all-purpose flour 64g
- ¼ cup unsalted butter room temperature (56g)
- ½ cup powdered sugar 62g
- ½ tsp vanilla extract
- â…› tsp salt
- 1 tbsp milk
- 2 tbsp rainbow jimmies sprinkles
Graham Cracker Crust
- recipe here
Funfetti Cheesecake Batter
- 907 g cream cheese room temperature (4 blocks of 8 oz.)
- 1¼ cup granulated sugar 250g
- 4 large eggs room temperature
- â…“ cup sour cream 80g
- 2 tbsp heavy cream 30ml
- 1 tbsp vanilla extract
- ½ tsp salt
- ½ cup rainbow jimmies sprinkles
White Chocolate Ganache
- 8 oz white chocolate finely chopped (227g)
- â…“ cup heavy cream 80ml
Whipped Cream
- 1 cup heavy whipping cream 240ml
- 3 tbsp powdered sugar 22g
- 1 tsp vanilla extract
Instructions
Funfetti Edible Cookie Dough
- Beat the butter and powdered sugar with a mixer on medium speed for about 3 minutes, scraping the bowl as needed.
- Add the vanilla extract and salt, and milk. Mix until incorporated.
- Add the flour and mix on low speed just until combined.
- Fold in the rainbow jimmies with a spatula.
- Use a small cookie scoop to portion about 18 cookie dough balls onto a parchment-lined tray.
- Refrigerate or freeze the cookie dough balls while preparing the cheesecake.
Graham Cracker Crust
- Preheat the oven to 325°F. Prepare the crust in either an 8- or 9-inch springform pan before making the filling. Find the crust recipe here.
Funfetti Cheesecake Batter
- Once the crust has cooled, lightly grease the exposed sides of the pan with oil spray or a thin layer of neutral oil.
- Beat the cream cheese with a mixer on medium speed for about 2 minutes until completely smooth.
- Add the granulated sugar and beat for another 2 minutes. Scrape the bowl well.
- Add the sour cream and mix until incorporated. Add the heavy cream and mix again, scraping the bowl several times to ensure the batter is smooth.
- Add the eggs one at a time, mixing just until incorporated after each addition. Along with the final egg, add the vanilla extract and the salt. Avoid overmixing once the eggs have been added.
- Fold in the rainbow jimmies sprinkles using a spatula, mixing just until evenly distributed.
- Pour one-third of the cheesecake batter into the prepared crust. Scatter half of the chilled Funfetti Cookie Dough balls evenly over the batter. Top with another third of the batter, then scatter the remaining cookie dough balls evenly over the surface. Finish by pouring the remaining batter on top.
- Wrap the outside of the springform tightly with several layers of foil. I like to use the widest foil available and lay 3 pieces—two crosswise and one diagonally. Center the cheesecake where the foil pieces meet, then fold the foil snugly around the outside.
- Place the wrapped cheesecake inside a larger roasting pan and pour hot water into the roasting pan to create a water bath.
- Bake at 325°F (163°C) for 70–90 minutes. The center should still wobble slightly when gently shaken, like jello consistency. The edges should be baked and set.
- Turn the oven off and leave the cheesecake inside with the door closed for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 6 hours, preferably overnight. Don’t remove the springform ring until the cheesecake is completely chilled.
White Chocolate Ganache
- Place the white chocolate in a heatproof bowl.
- Heat the heavy cream until it is hot and just beginning to simmer.
- Pour the hot cream over the white chocolate and let it sit for 1 minute.
- Whisk until completely smooth.
- Allow the ganache to cool until it thickens enough to spread on top of the cheesecake.
Whipped Cream
- Beat the heavy cream, powdered sugar, and vanilla with a mixer.
- Start on low speed, then increase to medium-high and whip until stiff peaks form, about 3 minutes.
- Transfer the whipped cream to a piping bag fitted with your favorite piping tip. I used a 4B tip.
To Decorate
- Spread the white chocolate ganache evenly over the chilled cheesecake using an offset spatula.
- Pipe swirls of whipped cream around the edge of the cheesecake.
- Top with the remaining edible cookie dough balls.
- Finish with rainbow jimmies and extra white chocolate chips, if desired.
I made this for a colleague’s birthday and it was a huge hit. Everyone loved it and there wasn’t anything left. This is probably one of the easiest cheesecakes I’ve ever made. I’ve never used sweetened condensed milk as part of a cheesecake recipe, which made things so easy! This recipe is a keeper!
That’s wonderful to hear thank you so much Liz!!
Made this today! So good my 6 yr old likes it also. Only issue my Jimmies sunk to the bottom of the cheesecake layer.. ?
Amazing recipe!! I baked it a week ago and am already daydreaming about making it again!
That’s wonderful to hear thank you!!
Made this earlier in the week for a work thing. SO GOOD, amazingly smooth and creamy. My colleagues cleaned the whole pan out and couldn’t stop singing it’s praises. I recommend keeping a super close eye on the crust whilst it’s baking, and take care to make sure it’s really even in thickness. Mine was a little thin in spots, so those bits got weirdly crunchy lol.
thank you so much for your wonderful feedback and also very good advice about the crust!
Ficou maravilhoso!!!!!!