Funfetti No Bake Cheesecake with a golden Oreo crust and luscious, creamy, colorful funfetti filling makes for a magical dessert perfect for any celebration!
Use a food processor to process the Golden Oreos into fine crumbs. Slowly pour in the melted butter while the processor runs at low speed until the crumbs are well coated.
Firmly press the Oreo crumbs into the bottom of a 9-inch springform pan, then place the crust in the freezer while you make the filling.
For the Filling
Blend the cream cheese, powdered sugar, vanilla extract, and heavy whipping cream in a large bowl with an electric mixer until smooth. Mix in the yellow cake mix, then add in the melted white chocolate and continue mixing until the mixture is thick and smooth.
Fold in the Cool Whip, then add the sprinkles and stir until they are evenly distributed in the filling.
Spoon the cheesecake filling over the cookie crumb crust, and smooth it out evenly.
Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, but overnight is best.
Notes
For safety concerns, you may want to heat treat the cake mix, using our guide on how to heat treat flour. It only takes 5 minutes!
I recommend using nonpareils or jimmies to keep the colors from melting in the cheesecake.
Refrigerator: Use plastic wrap to cover the cheesecake, and store it in the refrigerator for up to 4 days.
Freezer: Freeze for up to 2 months! Cover the cheesecake with both plastic wrap and foil to prevent freezer burn, then store it in the freezer. Before serving, thaw the cheesecake overnight in the refrigerator.