Funfetti Cake Cheesecake is an exciting dessert that brings together two beloved treats in a festive and delicious way. This delightful cheesecake layers a rich, creamy filling atop a moist and fluffy funfetti cake, creating a visually stunning dessert that’s perfect for any celebration. The bright rainbow sprinkles not only add a joyful touch but also provide bursts of sweetness, making every slice an irresistible treat. It’s the kind of dessert that can turn an ordinary day into a special occasion, tempting taste buds at birthdays, holidays, and everything in between.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Funfetti Cake Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Funfetti Cake Cheesecake

I first stumbled upon this recipe while searching for a way to elevate my usual cheesecake game. I wanted something vibrant and fun that would also please a crowd, and let me tell you, Funfetti Cake Cheesecake did not disappoint! It’s easy to make, and the combination of textures—from the creamy cheesecake to the tender cake—offers an experience that is both satisfying and delightful. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With straightforward steps, you can whip this dessert up in no time!
Irresistible Flavor: The layers of creaminess and cake meld beautifully, enhanced by delicious sprinkles.
Eye-Catching Appeal: The colorful sprinkles create a stunning presentation that’s sure to impress.
Flexible Serving: Great for birthdays, parties, or simply a sweet treat any day of the week.
Make Ahead: Store it in the fridge overnight for flavors that develop even more!

Ingredients You’ll Need

16 oz Cream cheese, room temperature: The star of the cheesecake layer, it offers that signature creamy texture. Make sure it’s soft for easy mixing; you can use full-fat or reduced-fat cream cheese, but avoid fat-free for the best flavor.
1/2 cup White granulated sugar: This sweetens the cheesecake, balancing the tangy cream cheese. Regular granulated sugar works perfectly; brown sugar can alter the texture.
1 tsp Pure vanilla extract: Adds warmth and depth to both the cheesecake and cake layers. Always choose pure over imitation for better flavor.
1/2 cup Sour cream, room temperature: This ingredient keeps the cheesecake moist and adds a slight tang. Plain Greek yogurt can be substituted if preferred.
2 Large eggs, room temperature: They help bind the cheesecake; room temperature eggs mix more easily into the batter, ensuring a smoother texture.
1 Egg yolk, room temperature: This is added for richness. You can use a whole egg instead if you prefer a more substantial texture.
1/4 cup Rainbow jimmie sprinkles: These fun toppings add both color and whimsy. Avoid nonpareils, which can bleed and make the cake batter muddy.
1 3/4 cup All-purpose flour: Essential for structure in the cake, all-purpose flour offers the best results.
1 TBSP Cornstarch: This contributes to a lighter cake texture. Cake flour can be an alternative if you have it on hand.
1 tsp Baking powder: This leavening agent helps the cake rise, giving it that perfect fluffy texture.
1/4 tsp Baking soda: A little boost for lift, especially necessary if omitting the sour cream.
1/2 tsp Salt: Enhances the flavors of all the other ingredients.
1/2 cup Oil, canola or vegetable: Keeps the cake moist. You can substitute with melted coconut oil for a slight flavor change.
1 cup White granulated sugar (for the cake): Provides sweetness to balance out the flavors from the other ingredients.
1 TBSP Pure vanilla extract (for the cake): Just like with the cheesecake, this enhances the flavor profile.
1/4 cup Sour cream, room temperature (for the cake): Keeps the cake moist and tender.
2 Large eggs, room temperature (for the cake): Similar to the cheesecake, they provide necessary structure.
1/2 cup Buttermilk, room temperature: This adds richness and a slight tang to the cake, ensuring it’s ultra-moist.
1/3 cup Rainbow jimmie sprinkles (for the cake): Because more sprinkles are always a good idea!
2 oz Cream cheese, room temperature (for the whipped topping): For an added creamy touch in the topping.
1 TBSP Heavy cream: Adds richness to the whipped topping. You can skip it if you’re short on time but it enhances the flavor.
1 cup Heavy cream: For making the whipped topping fluffy and rich.
1/4 cup Powdered sugar: Sweetens the whipped cream and helps stabilize it.
1 tsp Pure vanilla extract (for whipped topping): Ties all the flavors together beautifully.

How to Make Funfetti Cake Cheesecake

Prepare the Pan: Preheat your oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a parchment paper circle, then spray the paper again to ensure easy removal later.
Mix Cream Cheese Base: In a large mixing bowl, use a mixer to beat the cream cheese and 1/2 cup granulated sugar on high speed for about 2 minutes until creamy. Remember to scrape down the sides of the bowl to ensure everything is well combined.
Add Flavor and Creaminess: Pour in 1 teaspoon of vanilla extract and the 1/2 cup of sour cream, mixing on medium speed until blended. Then, add in the 2 large eggs and 1 egg yolk, mixing at a low speed until just combined.
Incorporate Sprinkles: Remove the mixer and use a rubber spatula to gently fold in the 1/4 cup rainbow jimmie sprinkles. Just be careful not to overmix—too much agitation can cause the sprinkles to bleed.
Prepare the Dry Ingredients: In another bowl, sift together the 1 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Set this mix aside.
Make the Cake Batter: In a separate mixing bowl, beat the 1/2 cup oil and 1 cup granulated sugar on high speed for about 2 minutes until the mixture becomes light and fluffy.
Add Remaining Ingredients: Mix in 1 tablespoon of vanilla extract, the 1/4 cup of sour cream, and the 2 eggs to the oil-sugar mixture on medium speed until combined. Don’t forget to scrape the bowl!
Combine Wet and Dry Ingredients: Gently add the prepared dry ingredients and 1/2 cup of buttermilk to the mixture. Stir on low speed until just combined, then fold in the remaining 1/3 cup of sprinkles.
Layer the Batters: Pour the cake batter into your prepared springform pan, spreading it evenly across the bottom. Carefully add the cheesecake batter on top, spreading it evenly with a spatula.
Bake to Perfection: Place the cheesecake in your preheated oven and bake for 55-65 minutes. The cheesecake should have a slight jiggle in the center when done, indicating it’s perfectly set.
Cool It Down: Once baked, remove the cheesecake from the oven and let it cool completely in the springform pan on a cooling rack.
Chill Overnight: Cover the pan with foil and place it in the refrigerator to chill for at least 6 hours, preferably overnight, so the flavors can meld.
Whip the Topping: In a small bowl, use a hand mixer to beat the 2 oz of cream cheese and 1 tablespoon of heavy cream on high speed until creamy. This will form the base of your whipped topping.
Make the Whipped Cream: In another bowl with a whisk attachment, combine 1 cup of heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Beat on high speed until it thickens slightly. Add in the cream cheese mixture and continue beating until stiff peaks form.
Frost the Cake: Carefully remove the cheesecake from the springform pan and peel away the parchment paper. Spread about 1 cup of whipped cream over the surface of your cheesecake. If you’re feeling fancy, use a large French tip to pipe dollops of whipped cream on top, and finish with even more rainbow sprinkles for that festive touch.

Storing & Reheating

Store any leftover Funfetti Cake Cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. If you have a longer shelf life in mind, feel free to freeze the cheesecake in a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply transfer it to the refrigerator overnight to defrost. The texture may change slightly after freezing, so refreshing it with a dollop of whipped cream can bring back that delightful creaminess.

Chef’s Helpful Tips

Ensure your cream cheese and eggs are at room temperature for a better texture and easier mixing.
Don’t overmix the batter after adding the eggs; otherwise, the cheesecake can crack during baking.
If you find your batter is too thick, add a splash of milk or buttermilk to loosen it up slightly.
Use a toothpick to test for doneness—look for a slight jiggle in the center, which indicates the cheesecake is set.
You can customize the sprinkles for different seasons or holidays, adding a personalized touch.
For more flavor, consider adding lemon zest or chocolate chips to the batter for variation.

This Funfetti Cake Cheesecake combines the best of two worlds: the creamy allure of cheesecake meets the playful spirit of funfetti cake. You have full permission to indulge in this joyful dessert! Experiment with various sprinkles or whipped topping designs. You’re bound to make an impression. Enjoy each delightful slice and share your creations with loved ones!

Recipe FAQs

Can I make this cheesecake ahead of time?

Absolutely! In fact, making this cheesecake a day in advance allows the flavors to develop even more. Store it properly in the refrigerator, and it will be ready to serve when you need it.

What can I substitute for sour cream in the cheesecake?

If you prefer not to use sour cream, plain Greek yogurt is an excellent alternative. It offers similar creaminess and tang without impacting the overall texture of the cheesecake.

How long does the cheesecake last in the refrigerator?

When stored properly in an airtight container, this Funfetti Cake Cheesecake can last for about 4 days. Ensure it’s well-covered to maintain moisture and flavor.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Just make sure to wrap it well in plastic wrap, followed by aluminum foil for extra protection. It will stay delicious for up to 3 months in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator overnight for the best taste and texture.