3 Single Serve NO-BAKE Cheesecakes
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Funfetti cheesecake is a whimsical twist on traditional cheesecake, originating in the United States and often associated with birthday celebrations. The vibrant sprinkles add a festive touch, making it a popular choice for parties and special occasions. This dessert has gained popularity beyond its American roots, inspiring variations around the world, often incorporating different flavors and toppings to suit diverse palates.
Ingredients
- ●cream cheese
- ●sugar
- ●sour cream
- ●vanilla extract
- ●eggs
- ●heavy cream
- ●all-purpose flour
- ●sprinkles
- ●butter
- ●graham cracker crumbs
- ●salt
- ●baking powder
Instructions
- 1Preheat the oven to 325°F (163°C).
- 2Prepare a springform pan by greasing it and lining the bottom with parchment paper.
- 3In a large mixing bowl, beat cream cheese until smooth and creamy.
- 4Add sugar and continue mixing until well combined and fluffy.
- 5Incorporate sour cream and vanilla extract, mixing until smooth.
- 6Add eggs one at a time, mixing on low speed until just combined after each addition.
- 7Sift in flour, baking powder, and salt, gently folding until no dry ingredients remain.
- 8Stir in half of the sprinkles, reserving the rest for topping.
- 9Pour the cheesecake batter into the prepared springform pan and smooth the top.
- 10Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- 11Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 12Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- 13Once chilled, whip heavy cream until stiff peaks form and spread over the cheesecake.
- 14Top with remaining sprinkles before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cream cheese
Healthier: neufchâtel cheese
Cheaper: ricotta cheese
Neufchâtel is lower in fat, ricotta is more affordable
Techniques
mixingbakingwhipping
Equipment
springform panmixing bowlelectric mixersifterrubber spatulawhisk
milkeggswheat
Also Known As
Confetti CheesecakeBirthday Cake Cheesecake
Ingredients
- ●2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●16 oz cream cheese, softened
- ●1 cup powdered sugar
- ●1/2 cup sour cream
- ●1/4 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1 tsp vanilla extract
- ●1 cup fresh blueberries
- ●1/4 cup blueberry jam
Instructions
- 1In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 2Press the graham cracker mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- 3In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 4Add the powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix until fully combined and smooth.
- 5Gently fold in the fresh blueberries into the cream cheese mixture.
- 6Pour the cream cheese mixture over the prepared crust in the springform pan, spreading it evenly.
- 7Refrigerate the cheesecake for at least 4 hours, or until set.
- 8Once set, spread the blueberry jam over the top of the cheesecake.
- 9Garnish with additional fresh blueberries if desired before serving.
- 10Slice and serve chilled.
Equipment
9-inch springform panmixing bowlelectric mixerspatulameasuring cupsmeasuring spoons
Ingredients
- ●2 cups graham cracker crumbs
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup sugar
- ●1/2 cup unsalted butter, melted
- ●16 oz cream cheese, softened
- ●1 cup creamy peanut butter
- ●1 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup heavy whipping cream
Instructions
- 1In a mixing bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined.
- 2Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- 3In a large bowl, beat the softened cream cheese until smooth and creamy.
- 4Add the peanut butter, powdered sugar, and vanilla extract to the cream cheese. Mix until fully combined and smooth.
- 5In a separate bowl, whip the heavy cream until stiff peaks form.
- 6Gently fold the whipped cream into the peanut butter mixture until well combined.
- 7Pour the peanut butter cheesecake filling over the prepared crust in the springform pan.
- 8Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
- 9Once set, remove the cheesecake from the springform pan and slice into pieces.
- 10Serve chilled, optionally topped with chocolate shavings or additional whipped cream.
Equipment
mixing bowlspringform panspatulaelectric mixerwhisk
Ingredients
- ●2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●16 oz cream cheese, softened
- ●1 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup heavy whipping cream
- ●1/2 cup rainbow sprinkles
Instructions
- 1In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 2Press the graham cracker mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- 3In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 4Add the powdered sugar and vanilla extract to the cream cheese and mix until fully incorporated.
- 5In a separate bowl, whip the heavy cream until stiff peaks form.
- 6Gently fold the whipped cream into the cream cheese mixture until combined.
- 7Add the rainbow sprinkles to the mixture and fold gently to distribute evenly.
- 8Pour the cheesecake filling over the prepared crust in the springform pan.
- 9Smooth the top with a spatula and sprinkle additional rainbow sprinkles on top if desired.
- 10Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
- 11Once set, remove the sides of the springform pan and slice to serve.
Equipment
9-inch springform panmixing bowlselectric mixerspatulameasuring cupsmeasuring spoons
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