Easy Funfetti Cheesecake Delight

Alright, pals, let’s talk cake — but not just any cake, we’re talking about the Easy Funfetti Cheesecake Delight. Imagine cheesecake and a birthday cake had a glittery, joyous baby. It’s unpredictable, like the sprinkles that add color to your life. Why make a boring old cake when you can dazzle with this?

So let me tell ya, my husband (let’s call him Sprinkles Stan) and the kiddos go absolutely bananas over this treat. We stumbled onto this recipe one chaotic holiday season when the pantry was looking sparse but festive. Now it’s a staple at birthday bashes and random Tuesday nights when we need a pick-me-up. There’s something about those colorful bursts in creamy cheesecake magic that just works every time.

Why You’ll Love This Easy Funfetti Cheesecake Delight

– Because who doesn’t love a party you can eat?
– It’s the fix for a tired soul and screaming sweet tooth.
– You get to use sprinkles, which is basically edible happiness.
– Zero fancy skills needed — just a kitchen and a happy heart.

How to Make It

Alright, grab a mixing bowl and cue up your favorite playlist. First, we’re gonna toss a bag of crushed graham crackers into a bowl and pour that melted butter like you’re splurging at breakfast. Press this beauty into a pan like it’s your favorite cozy sweater. Now, in a separate bowl — let’s whisk together cream cheese that’s softer than my heart at a puppy adoption event with sugar that you might want to taste (oh yeah, that’s sweet bliss). Add in vanilla, and an egg one at a time. Don’t bother sifting, this is about fun, not finesse. You know what comes next: the SPRINKLES! Fold them in gently or with wild abandon, it’s your call. Pour onto that buttery crust and bake till it’s set but still jiggly—like, breakdance jiggle, not tsunami jiggle. Let it cool, slice it up, and let the family dive in. Happy crumbs everywhere.

Ingredient Notes

– Cream Cheese: Let’s be real, leave it out a bit so it’s not as hard as a rock. But who hasn’t tried mixing it too early out of impatience?
– Sprinkles: Never skimp here! More is more, and that’s a rule for life.
– Sugar: Definitely use it here. Once I did a “sugar cleanse”, didn’t end well. *snack disaster*

Recipe Steps:

1. Crush graham crackers, mix with melted butter, and press into pan.
2. Mix softened cream cheese and sugar until smooth.
3. Add vanilla and eggs one by one, blending after each.
4. Fold in sprinkles. Pour over crust.
5. Bake until set but slightly wobbly. Cool, slice, and enjoy!

What to Serve It With

Tips & Mistakes

Don’t skimp on chilling time, because patience is a virtue and you don’t want cheesecake soup. Trust me, learned the hard way.

Storage Tips

Hiding it in the fridge keeps curious hands off it longer. If you find a slice in the morning, congrats, breakfast has been served. Cold cheesecake is a whole vibe.

Variations and Substitutions

Try swapping regular sugar for brown sugar and see if you get a caramel vibe. Used chocolate sprinkles once and it wasn’t half bad. No cream cheese? Ricotta works too — safe space, no judgment here.

Frequently Asked Questions

Easy Funfetti Cheesecake Delight

This creamy and colorful Funfetti Cheesecake Delight is an easy-to-make dessert perfect for any celebration or casual treat.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs for crust
• ▢ 0.25 cups unsalted butter melted
• ▢ 24 oz cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs
• ▢ 1 tbsp vanilla extract
• ▢ 0.5 cups rainbow sprinkles mix-ins
• ▢ 1 cup sour cream

Instructions

Preparation Steps

• Preheat the oven to 325°F (163°C). Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan to form the crust.
• Beat the cream cheese and sugar together until smooth and creamy.
• Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract.
• Fold in sour cream and rainbow sprinkles gently to avoid melting the colors.
• Pour the batter over the crust and smooth the top. Bake for 50 minutes or until the center is almost set.
• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then refrigerate for at least 4 hours before serving.

Notes

Store leftovers covered in the refrigerator for up to 5 days. For best flavor, serve chilled.