No-Bake Funfetti Cheesecake

An easy, colourful cheesecake recipe that you can whip up in 20 minutes.

•  Total Time: 4 hours 35 minutes

•  Yield: Serves 8-12

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (about 10 graham cracker sheets)

• 6 Tbsp butter, melted

• ⅓ cup sugar

For the cheesecake:

• 24 oz cream cheese, at room temperature

• ½ cup + 2 Tbsp sugar

• 2 Tbsp flour (see Note)

• 2 tsp vanilla extract

• 4 Tbsp sprinkles + more for topping

• 12 oz Cool Whip, divided

Instructions

1. To make graham cracker crumbs, add graham cracker sheets to a large Ziploc bag and crush with a rolling pin. Alternatively, crush with a food processor.

2. In a medium bowl, mix the graham cracker crumbs, melted butter and 1/3 cup sugar until combined. Pour the mixture into a 9-inch springform pan and press tightly into the bottom of the pan and slightly up the sides. Set in freezer for 10-15 minutes to firm.

3. In a large bowl, mix cream cheese, sugar, flour and vanilla until smooth and well combined. Gently stir in 8 oz Cool Whip and 4 Tbsp sprinkles.

4. Pour filling into the chilled graham cracker crust, smoothing the top. Refrigerate for 4-6 hours or until firm.

5. Remove cheesecake from springform pan and top with sprinkles and remaining whipped cream (optional). Refrigerate until ready to serve.

Notes

You can precook your flour in the microwave, oven or stove using any of these methods.