Funfetti Cheesecake.

This creamy vanilla cheesecake is bursting with rainbow sprinkles and is baked atop my favorite graham cracker crust. Perfect for any day requiring celebration. 

Funfetti Cheesecake on Doesn't get much better than this!


This funfetti cheesecake is just what every celebration needs!

How many sprinkles is too many sprinkles?


This funfetti cheesecake is just what every celebration needs!

the limit does not exist.

This funfetti cheesecake is just what every celebration needs!

13 days until I turn 30 years old and what better way to kiss my 20s goodbye than with all the sprinkles on the planet. Yes, you are seeing correctly. I am turning 30 years old. Not 5 years old. Where this rainbow dessert would be more appropriate.

The TRICK to a really great graham cracker crust!

With my go-to graham cracker crust and one helluva creamy cheesecake filling, this dessert puts all other sprinkle loaded confections to shame. In fact, I think I saw a unicorn dance off my fork as I took the first bite.

If that doesn’t make it the best sprinkly dessert, I don’t know what does.

This funfetti cheesecake is just what every celebration needs!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Funfetti Cheesecake

This creamy vanilla cheesecake is bursting with rainbow sprinkles and is baked atop my favorite graham cracker crust. Perfect for any day requiring celebration.



  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons (87g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar


  • 24 ounces (675g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream (or plain yogurt), at room temperature
  • 1 Tablespoon vanilla extract (yes, Tablespoon!)
  • 1/4 teaspoon almond extract1
  • 3 large Eggland's Best eggs, at room temperature
  • 3/4 - 1 cup rainbow sprinkles2
  • optional: additional sprinkles and whipped cream for garnish


  1. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. Make the crust: Click here for some handy graham cracker crust tips before you get started. If you're starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press into a 9-inch springform pan and halfway up the sides. Make sure the crust is very compact and tight. It will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, which is how to prep the pan for the water bath. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.
  3. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, vanilla, and almond extract and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Very gently fold in the sprinkles, being careful as they may bleed their color a little. I usually start with 3/4 cup and add a little more (around 1/4 cup) if I think the batter could use a little extra.
  4. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
  5. Bake for 50-60 minutes or until the center is almost set.3 Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely to room temperature.
  6. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with additional sprinkles and whipped cream, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
  7. Make ahead tip: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.

Recipe Notes:

  1. This tiny bit of almond extract adds a hint of pure sweet almond flavor. You'll really like it! I also add it to my sugar cookies.
  2. Do NOT use sprinkles that will dye your batter. Steer clear from nonpareils, which are the little balls. I use rainbow jimmies and pastel colored quins. The quins never bleed! Always be gentle adding these to batter and do not overmix.
  3. Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Juuuuuust in case you want more funfetti cheesecake in your life…

Funfetti Cheesecake Cookie Cups

Eggland’s Best provided me with eggs to bring you this recipe.


  1. The limit does not exist — love that movie! This looks amazing, we were out of town last weekend for my husband’s birthday, I might have to make him this this weekend instead!

  2. Hi Sally

    Sorry, I do not like sprinkles, I guess I will be making this cheesecake without them.

  3. If I am to use nonpareils how do I stop them from bleeding? I’ve never made a funfetti cake so I’m not sure how to :3 Is there a particular way to make it so it doesn’t bleed? And if it does bleed what will happen? Thankyou x

    • Just make sure you mix slowly. Nonpareils will bleed their color in batters. They are best for garnish/decoration.

  4. Hi Sally,
    This cheesecake looks amazing!!  I don’t know what it is about your photography but every time you post a cheesecake recipe it has me drooling, and i’m NOT a cheesecake person AT ALL!  I don’t know how you do it….. 🙂  There are a few cheesecake people in my life though so i’ll have to make this one soon.  
    On a side note, i made your strawberry short cake cupcakes for mother’s day.  SO SO delicious!! From the filling, to the cupcake to the whipped cream (oh the whipped cream!!)…..  AND, i made the lemon cupcakes in your cookbook with the cream cheese frosting for a friend’s birthday.  Another winner!!!  LOVE your recipes!!  Cannot wait for the next book!! (i preordered!) 🙂

    • Thanks so much Austria! And what a compliment to this recipe considering you aren’t a cheesecake fan to begin with! Love those strawberry shortcake cupcakes.

  5. Preeettty sure sprinkles are appropriate for any age — the more, the better. Now can I have a slice of this cheesecake for breakfast? I have nothing to celebrate other than the fact that it’s Saturday. 😉

  6. Looks amazing will definitely be making this, this week!!!!

  7. Wishing you the happiest of birthdays, Sally!  My hubby wants me to make this for him for his birthday (on the 23rd).  What did you use for the frosted edge?  Is it whipped cream or actual buttercream?  I think that’s what tipped the scales for him from cake to cheesecake. 😉


  8. Happy Almost-30. 30 was 40 years ago for me but I still love me some good funfetti stuff. I’m going to make this for a pah-tay we’re having at the end of this month. I’ll probably need to make two of them. Thanks. 

  9. Loving all the sprinkle action going on here.. delicious!

  10. Hi Sally– Made this for my “baby” brother’s 30th birthday last weekend and it was a hit. I make him a Funfetti cake every year for his big day and last year tried my hand at a homemade version (Brown Eyed Baker is my number one love) but I must say, your cheesecake rivals it! For extra pizazz, I whipped up some cream cheese frosting and used my cupcake decorator to pipe it along the rim of the cheesecake (With more sprinkles, of course.) Thanks for sharing this awesome recipe! Your site is great– I now religiously check both you AND Brown Eyed Baker daily 🙂 Keep up the awesome work!

  11. This recipe is amazing!!! It is so decadent and the hint of almond extract made it heavenly! I loved making this cheesecake 🙂 Now I have to hit the gym extra hard, lol…worth it 😉

  12. I absolutely have to comment on how amazing this cheesecake is- I made it with my sister this past weekend for no other reason than I love cheesecake and she loves funfetti-anything. We were BLOWN AWAY at how good this was and it turned out perfectly- just the creamiest, dreamiest cheesecake I’ve probably ever had. Would make this again in a heartbeat!

  13. Oh my goodness, this cheesecake looks heavenly. I’ll definitely be trying these with my Mum!

    Emily // Beauty and Lifestyle Blog

  14. This looks spectacular!  Plan to try this for my youngest child’s brithday on June 14.
    I came to this site w/ Sallys coconut shrimp recipe…………which is TO DIE FOR!  Will let you know how this works out.

  15. This cheesecake was EXCELLENT!  I’ve made many cheesecakes throughout the years, but this is my favorite.  I followed the directions exactly as written.   It didn’t crack.  Taste was superb.  Had thought maybe that Tablespoon of vanilla would overpower the lmond, but it all worked in harmony + that almond taste was there… was almost like a marzipan cheesecake w/ vanilla + sprinkles.  I used 3/4 c of sprinkles + didn’t have pastel quins, but no matter.
    I’m a pretty tough judge on  what comnes out of my kitchen + I cook + bake for  an even tougher audience + this cake provided rave reviews ALL around.
    Thank you Sally,  for sharing it w/ me!

  16. Hi Sally!

    I used this recipe as basis to make a plain and simple cheesecake. I removed the funfetti and used 2 tbsp of lemon juice and one vanilla bean for flavor. Since we don’t have Graham Crackers and sour cream in France, I had to replace it by Biscoff/Speculoos biscuits and crème fraîche. I also had to use cream cheese spread instead of brick-style because it’s the only cream cheese we have here.

    But it still came together beautifully. I followed your advice about how to avoid cracks in cheesecake (using a springform pan, a water bath, avoiding overbaking, letting it cool in the oven etc) and lo and behold, zero cracks!

    I noticed that cheesecake recipes are often too “heavy” (you cannot go through a slice without feeling slightly ill) but yours isn’t. It’s just creamy and perfect. Everyone loved it and took second servings. ^^

    All the best,

  17. After positively drooling and much debate while looking at your other recipes I decided on this one for a small get together tomorrow at a friend’s house. It smells heavenly and is currently in the oven. I will be sure to let you know how it comes out but I’m sure it’s going to be delightful.

  18. Making it right now! 

  19. I just made this yesterday and it was my first time making cheesecake. I let it chill in the refrigerator over night and just ate it… This is seriously the best cheesecake I’ve ever tasted. My family took a bite and they were all asking me to make this for their birthday… Which means this recipe is the best recipe since my family members are super picky and honest. I always love getting recipes from Sally because they are straight forward and super helpful and always a success. Thanks so much for this delicious recipe! I can’t stop talking about it! 

  20. Hi Sally I want to thank you for the amazing recipes you provide us, I want to say I try to bake everything you post and alway notice that the coulous usually changes. I made this cheesecake and it was awesome but it was kind of yellow even thought I used the ingredients you say. 

  21. Hi Sally! I’ve just started out baking cheesecakes in the past week, and I am loving your informative posts and pictures. I just wanted to ask for tips with a problem I’ve been having with all my cheesecakes so far- too-brown tops! How can I avoid them browning and end up with beautifully pale tops like yours have?

    I have a small convection oven. I bake with fan at 20 degrees lower than the temperature stated in your recipe. I know you shouldn’t open the oven when it’s baking, so can I put a foil tent over it when I first put it in the oven, or could that affect the baking time or texture adversely? Your advice is much appreciated!

  22. Hi Sally! This looks amazing and SO YOU! can i replace digestive cookies for the graham crackers? i’m from malaysia and i’ve never seen graham crackers here. Thanks and much love from a huge fan! 

  23. I made this, except I used Oreo’s instead of sprinkles, making Oreo cheesecake! It was AMAZING!!! 😀 Could I request a CHOCOLATE cheesecake recipe??? <3

  24. This looks so good!!
    Last night i tried to make a smaller cheesecake in a 5″ pan, but i didn’t exactly follow the recipe-i just threw stuff into the bowl (+1 too many eggs so it was a scrambled egg cheesecake-YUCK 🙁 ) so instead would it work to halve the recipe? Thanks!

  25. Made this last night and followed the recipe exactly, it was DELICIOUS! Perfect treat for my 25th birthday tonight!!! Thank you for a great recipe!  

  26. Cheesecake is my ENTIRE family’s favourite. I made this for my sister’s birthday and every loved it! Replaced with almond extract with more vanilla and topped it with your addictive strawberry whipped cream. Thanks for the amazinggggg recipes! 🙂 😀 <3

  27. Is it necessary to bake it in the water? Excited to try for my mom’s birthday!

    • Hi Karen, I bake it in a waterbath to help prevent cracks on top of the cheesecake. It is not necessary- the cheesecake will still taste great!

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