Cheesecake Funfetti Cake

This cheesecake Funfetti cake has a little something for everyone! This fun dessert has a golden cake bottom and a no-bake cheesecake “frosting” with lots of sprinkles! This epic dessert is always appropriate and always appreciated! It is easy to too!

This is a dessert with an identity crisis. Is it a cake, is it a cheesecake? Does it have frosting? Does it count as Funfetti? Is it a birthday cake?

The short answer is it is all of the above.

I know there are lots of recipes that have baked cheesecake sandwiched between two layers of cake. Those are lovely, but that isn’t what I wanted. I wanted a cross between a cake and a no-bake cheesecake so the end result is a cheesecake TOPPED cake and I am rather smitten.

What Is A Cheesecake Funfetti Cake?

Funfetti (fun and confetti) cake is a cake that is filled with sprinkles! It is often a white cake but can certainly be a golden cake as well.

Instead of a Funfetti or buttercream frosting, this recipe has a no-bake cheesecake topping (flavored with vanilla frosting to get the full birthday cake flavor).

What Do I Need To Make This Funfetti Cake?

Boxed Butter Cake Mix (plus ingredients to prepare cake)
Softened Cream Cheese
Granulated Sugar
Vanilla Frosting Tub
Vanilla Extract
Cool whip
Sprinkles
Heavy cream
Springform Pan (9-inch)

How To Make Cheesecake Funfetti Cake

STEP ONE – Prepare the cake mix according to package directions, using a 9 inch springform pan that has been sprayed with non-stick spray. Bake the cake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove the cake, gently press the cake down with a spatula or a spoon to flatten. Allow the cake to cool completely on a wire rack.

STEP TWO – Prepare the cheesecake layer. In the bowl of a stand mixer cream softened cream cheese and sugar until light and fluffy. Beat in the vanilla frosting until smooth.

STEP THREE – Fold sprinkles and Cool Whip into the cream cheese mixture.

STEP FOUR– Spread cheesecake over the cooled cake layer.

STEP FIVE – Beat heavy cream and sugar until stiff peaks form. Pipe heavy cream around the edges of the cake. Garnish with additional sprinkles. Refrigerate the cake for several hours to allow the cheesecake layer to set.

What Kind Of Sprinkles Do I Use For Funfetti Cake?

I used rainbow sprinkles for this recipe, but you can use anything that is colorful and fun!

Confetti sprinkles are fine too!

How Do I Store This No-Bake Cheesecake Cake?

Like most no-bake cheesecake recipes you will want to keep this cake stored in the fridge. I like to loosely cover this cake so that the cake layer does not dry out.

This cake taste better the longer it is refrigerated as the extra chilling time allows the cheesecake to set nicely. This cake can be stored for up to 3 days.

Can You Freeze This Cheesecake Funfetti Cake?

Yes, you can! Once the cheesecake layer has set in the fridge for several hours, cover the cake in plastic wrap and again in foil. Make sure the cake is covered completely.
This cake can be frozen for up to 3 months. Allow the cake to thaw in the fridge when needed.

Recipe Tips

You can use a white boxed cake mix for this recipe. Golden or butter cakes tend to be studier cakes than white cakes since white cakes usually rely on egg whites to make them fluffy.

Fold sprinkles into the cake batter if desired OR use a Funfetti cake mix.

You can use Neufchatel cheese in place of full-fat cream cheese.

Feel free to omit the vanilla frosting. I think it adds lots of creaminess and extra flavor But you can use vanilla or butter extract instead.

Homemade whipped cream can be used in place of the Cool Whip.

If you like this recipe try Funfetti Butter Cookies, Frosted Sugar Cookie Cake, Banana Split Cake.

Continue to Content

Yield: 12

Cheesecake Funfetti Cake

Print

This cheesecake Funfetti cake has a little something for everyone!  This un dessert has a golden cake bottom and a no-bake cheesecake “frosting” with lots of sprinkles!  This epic dessert is always appropriate and always appreciated!  It is easy to too!

Prep Time 40 minutes

Cook Time 35 minutes

Additional Time 6 hours

Total Time 7 hours 15 minutes

Ingredients

• 1 box Butter cake mix (plus ingredients to prepare the cake)
• 2 (8 oz )packages softened cream cheese
• ¼ cup sugar
• 1 tub vanilla frosting
• ½ teaspoon vanilla extract
• 1 8 oz tub Cool Whip
• 1 cup sprinkles
• 1 cup heavy cream
• 4 tablespoons sugar

Instructions

1. Prepare the cake mix according to package directions, using a 9-inch springform pan that has been sprayed with non-stick spray.  Bake the cake for 35 minutes or until a toothpick inserted comes out clean. Remove the cake, gently press the cake down with a spatula or a spoon to flatten.  Allow the cake to cool completely on a wire rack. 
2. Prepare the cheesecake layer.  In the bowl of a stand mixer cream softened cream cheese and sugar until light and fluffy.  Beat in the vanilla frosting until smooth.
3. Fold sprinkles and Cool Whip into the cream cheese mixture.
4. Spread cheesecake over the cooled cake layer.  
5. Beat heavy cream and sugar until stiff peaks form.  Pipe heavy cream around the edges of the cake.  Garnish with additional sprinkles.  Refrigerate the cake for several hours to allow the cheesecake layer to set.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 441Total Fat 25gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 13gCholesterol 31mgSodium 113mgCarbohydrates 54gFiber 0gSugar 48gProtein 1g

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