slice of no-bake white chocolate funfetti cheesecake on a cake server with a gold lit candle on top

This no-bake white chocolate funfetti cheesecake is silky smooth, light and airy and most importantly, delicious! Although for the most part I prefer to bake my cheesecakes this recipe delivers in flavor and texture – so much so that my husband, President of the “Picky Eaters” club was speechless after his first bite! It’s laced with fun sprinkle jimmies, cradled in a sweet butter cookie crust and crowned with a light stabilized whipped cream!

A lot of no-bake cheesecakes opt for gelatin as a means for
“setting” the cheesecake but this recipe instead uses the white chocolate not only for flavor and sweetness but also to take advantage of the fact that it is a firm solid at room temperature!

This recipe gives my classic baked plain cheesecake a run for it’s money and is the perfect for option for anyone intimidated by water bath cheesecakes. Enjoy the recipe as written or leave out the sprinkle jimmies – either way it’ll be a hit!

key ingredients for the cheesecake

Cream cheese. Classic cheesecake choice given it’s creamy texture and sweet and mildly tart flavor.
White chocolate. Serves a dual purpose in this recipe – contributing flavor as well as helping the cheesecake set.
Confectioner’s sugar. Incorporates more easily in a no-bake cheesecake than granulated sugar and includes anti-caking agents which help to cheesecake to set.
Heavy whipping cream. Lightens the flavor of the white chocolate which can be cloyingly sweet and once whipped, contributes an airy texture to the cheesecake.

key ingredients for the crust

Butter cookies. A flavorful option that pairs well with this cheesecake. I used Chessmen cookies but these Butterkist butter cookies are another great option!
Granulated sugar. Help to bind the crust together with the butter
Butter. Help to soften the cookies so that the crust isn’t dry and too crumbly.

ingredients for no-bake white chocolate funfetti cheesecake - cream cheese, sprinkle jimmies, confectioner's sugar, white chocolate, Chessmen butter cookies, heavy whipping cream, granulated sugar, melted butter

slice of no-bake white chocolate funfetti cheesecake on w white plate with a confetti candle on top and a bte missing from cheesecake

frequently asked questions about no-bake cheesecakes

Do I have to grease my pan for a no-bake cheesecake? Yes! Non-stick pans work on their own best when there is heat involved – as the item bakes it slowly releases itself from the pan. Since there is no heat involved in a no-bake cheesecake, grease the sides of the pan to ensure you can easily release your cheesecake. Stay away from fats that are solid if you place in the refrigerator (like butter or coconut oil) as these will only stick to the pan as well.
I opted for canola oil.
How can I easily transfer my cheesecake from the springform pan? If you plan on transferring the cheesecake form the springform pan base to a more aesthetic serving plate or cake stand make sure you insert a parchment circle in the bottom of your springform pan before pressing in your crust. Additionally, cut out tabs (as shown in step 2 of the instruction) so that you can easily slide a cake lifter under the whole cheesecake for effortless transfer. Once transfer is complete simply rip the tabs off
How do I get smooth cuts in my cheesecake? For perfectly smooth cuts for a cheesecake I like to opt for thin floral wire, fishing line or dental floss. This gives perfectly symemtrical cuts as well. Simply position the floral above the cheesecake then drag is downward until you are through the crust then release the wire from one hand pulling it through the bottom with your other hand. Repeat until you have your desired servings.
Alternatively, run a sharp, non-serrated knife under hot water. Allow it to drip dry (it should still have a little water on it) then in a single downward motion cut your desired servings. Pull the knife out horizontally without bringing it upward. Clean the knife, running it under hot water and repeating that process for each cut.

more tips for the perfect no-bake white chocolate funfetti cheesecake

My cheesecake is stuck to the springform pan. How do I get it out? Let’s say you greased your pan but your cheesecake still seems to be stuck to the side of your springform pan – first try dampening a clean dishcloth with hot water then run this along the outside of the pan. The goal here is to slightly heat just the edge of the cheesecake so that it softens and releases.
Second, tap the sides of the pan firmly with your palm to gently “jolt” the cheesecake away from the edges.
Why use stabilized whipped cream? Plain whipped cream will eventually weep and loose its shape. Stabilized whipped cream is simply whipped cream with some sort of stabilizer added – in this case gelatin.
What kind of white chocolate should I use in a cheesecake? For this recipe, use true white chocolate – meaning white chocolate with cocoa butter. It melts into a smoother consistency that white chocolate morsels that are typically only milk, sugar and oil. True white chocolate will typically be sold in bar form like this.
Do I have to refrigerate a no-bake cheesecake? Yes. No-bake cheesecake contain dairy which has not been cooked. To maintain food safety keep it refrigerated until right before serving.
Can I just bake this n0-bake cheesecake recipe? No. This recipe is specially formulated for zero heat and will not translate to a baked cheesecake. Here are some other other cheesecake recipes including baked options!

how to make this no-bake white chocolate funfetti cheesecake

making the butter cookie crust

Step 1. Start by preparing the butter cookie crust. Crush the cookies then add to a bowl along with the granulated sugar and melted butter. Mix until there are no dry spots – this is especially important for this cheesecake since there is no baking to help melt the sugar and soften the crust.

Step 2. Grease your springform pan with a neutral-flavored oil and then add a parchment circle (cut out with tabs for easy transfer) to the bottom of the springform pan.

Step 3. Add the butter cookie crust mixture to the prepared springform pan and press into the bottom using a flat bottomed cup or other instrument. Set aside.

making the no-bake white-chocolate funfetti cheesecake filling

Step 4. Now prepare the cheesecake filling. Add all the cream cheese and ¼ cup of the confectioner’s sugar to the bowl of a stand mixer and whip until smooth. A hand mixer is also appropriate for this recipe.

Step 5. In a separate, microwave-safe bowl add the white-chocolate and ½ a cup of the heavy cream. Microwave in 20-second increments until chocolate is completely melted. Stir the mixture in between microwaving to ensure there are no hotspots that can cause the white chocolate to seize.

Step 6. Set your mixer to medium speed and slowly pour the melted white chocolate/heavy cream mixture into the whipped cream cheese mixture from step 1 until completely incorporated.

Step 7. In the (now empty) bowl used for melting the white chocolate, add the rest of the heavy cream and the rest of the confectioner’s sugar. Whip to firm peaks.

Step 8. Add the whipped cream and sprinkle jimmies to the cream cheese/white chocolate mixture fold in until evenly combined. Make sure to fold gently to prevent deflating the whipped cream as much as possible as this is what gives the cheesecake a light texture. To do this, imagine moving in slow motion while scraping down the sides and bottom of your bowl then bringing that batter to the top; repeat this until the batter is uniform.

Step 9. Pour the finished white-chocolate funfetti cheesecake batter into the prepared springform pan. To get rid of air pockets lift your pan about 1-2 inches above your counter then drop it in place. Repeat this 2-3 times.

Step 10. Cover the cheesecake with plastic wrap, pressing it to the surface of the cheesecake. For a smoother-topped cheesecake use a flat-bottomed instrument (like used in step 3 for the crust) to get rid of any large grooves or ripples at the top of the cheesecake.

Step 11. Refrigerate the cheesecake for at least 6 hours to allow it to set. Once set gently remove your finished white chocolate funfetti cheesecake from the springform pan.

optional stabilized whipped cream topping

Step 12. Add the cold water to a small microwave-safe bowl then sprinkle the gelatin on top. Allow the gelatin to bloom for 5 minutes.

Step 13. Microwave the gelatin for 10-15 seconds until melted to a liquid consistency then allow it cool for 3 minutes. The gelatin should still be slightly warm when added to the heavy cream 2 steps later.

Step 14. While the gelatin cools add the heavy whipping cream and confectioner’s sugar to the bowl of a stand mixer and whip on high speed until soft peaks form then stop.

Step 15. Set your mixer to medium -high speed while slowly pouring in the melted gelatin down the inside of the bowl. Avoid pouring the gelatin directly on the whisk as this can cause ribbons of unincorporated gelatin in the whipped cream.
Once you have added all the gelatin turn the mixer up to high speed and continue to whip until stiff peaks form and the whipped cream holds its shape.

Step 16. Using an offset spatula, spread half of the whipped cream across the top of the cheesecake in an even layer.
Add the rest of the whipped cream to a piping bag with your favorite piping tip and pipe a border around the edge of your cheesecake. Decorate with additional sprinkle jimmies if desired.
Keep refrigerated until ready to serve.