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

No-Bake White Chocolate Funfetti Cheesecake

A silky smooth, light and airy, gelatin-free no-bake white chocolate cheesecake laced with fun sprinkle jimmies, cradled in a sweet butter cookie crust and crowned with a light stabilized whipped cream!
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Prep Time: 20 minutes
Refrigeration Time: 6 hours
Course: Dessert
Cuisine: American
Keyword: cheesecake, funfetti cheesecake, no-bake cheesecake, white-chocolate cheesecake
Servings: 1 9-inch cheesecake
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 9-inch springform pan
  • parchment paper
  • mixing bowls
  • mixing spoons
  • mixer with whisk attachment

Ingredients

White Chocolate Funfetti Cheesecake Filling

  • 32 ounces cream cheese 4 blocks
  • 10 ounces white chocolate
  • ¾ cup confectioner's sugar divided in ¼ cup and ½ cup portions.
  • 2 cups heavy whipping cream divided in ½ cup and 1½ cup portions
  • ½ cup sprinkle jimmies

Butter Cookie Crust

Optional Stabilized Whipped Cream

  • 1 cup heavy whipping cream
  • ½ cup confectioner's sugar
  • 1½ tsp powdered gelatin
  • 2 TBSP cold water

Instructions

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
  • 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.
  • 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.

White Chocolate Funfetti 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 may also be used for this recipe.
  • In a separate, microwave-safe bowl add the white-chocolate and ½ a cup of the heavy cream and microwave in 20-second increments until chocolate is completely melted. Make sure to stir the mixture in between microwaving to make sure there are no hotspots that can cause the white chocolate to seize.
  • With your mixer on medium speed, slowly pour the melted white chocolate/heavy cream mixture into the whipped cream cheese mixture from step 1 until all the white chocolate is incorporated.
  • 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 and whip to firm peaks.
  • 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
  • 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
  • Cover the cheesecake with plastic wrap, pressing it to the surface of the cheesecake. For more of a smooth-topped cheesecake you can use a flat-bottomed instrument (like used for the crust) to get rid of any large grooves or ripples at the top of the cheesecake.
  • Refrigerate the cheesecake for at least 6 hours to allow it to set then gently remove your finished white chocolate funfetti cheesecake from the springform pan.

Optional Stabilized Whipped Cream Topping

  • Add the cold water to a small microwave-safe bowl then sprinkle the gelatin on top. Allow the gelatin to bloom for 5 minutes.
  • Microwave the gelatin for 10-15 seconds until melted to a liquid consistency then allow it cool for 3 minutes. The gelatin should be slightly warm when added to the heavy cream 2 steps later.
  • 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.
  • Set your mixer to medium -high speed while slowly pouring in the melted gelatin down the inside of the bowl.
    Once all the gelatin has been added turn the mixer up to high speed and continue to whip until stiff peaks form and the whipped cream firmly holds its shape.

Assembly

  • Remove your cheesecake from the springform pan then 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.
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