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.

Did you make a recipe?

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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. Emma on October 11, 2015 at 6:36 am

    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!

    • Sally on October 11, 2015 at 11:59 am

      Yes! Foil will help prevent browning on top. The texture will not change.

      • Emma on October 12, 2015 at 1:10 am

        Thanks for taking the time to reply. Have a great day!

  2. haermana on October 12, 2015 at 11:26 am

    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! 

  3. Marie on November 9, 2015 at 1:18 pm

    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

  4. Grace on November 13, 2015 at 2:06 pm

    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!

    • Krista on June 7, 2018 at 12:04 pm

      I accidentally used four packages of cream cheese and just added an extra egg and vanilla with some lemon zest.. this is actually one of the best basic recipes for cheesecake I have ever found, it’s easy to follow, and easy to create other flavors. Kudos on this base cheesecake! Btw I never write reviews. Krista

  5. Ashley on January 15, 2016 at 9:49 pm

    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!  

  6. Melissa on April 19, 2016 at 4:13 pm

    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

  7. Karen on July 14, 2016 at 12:46 pm

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

    • Sally on July 14, 2016 at 12:49 pm

      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!

  8. Cara on December 28, 2016 at 8:55 am

    Hi Sally! I’m thinking about making these for NYE. Do you know what the bake time would be if I wanted to make them in a mini muffin pan? The cookie cup alternative looks delicious, but I’d like to keep the graham cracker crust 🙂

    • Sally on December 29, 2016 at 10:44 am

      Hi Cara! Like a 24-count mini muffin pan or a 12-count standard muffin pan? For super mini (the 24 count pan) cheesecakes, I’d say 12ish minutes.

      • Cara on December 29, 2016 at 10:46 am

        Yeah, the super mini muffin pan. I can’t wait to try them. Thanks for your help!

  9. Susan on February 20, 2017 at 5:47 am

    Made this for a girl at work everyone loved it!  Easy to make too!

  10. Emily @ Love, Pasta and a Tool Belt on June 20, 2017 at 8:37 pm

    Oh I love the idea of a funfetti cheesecake! This sounds so delicious and it’s so cute!

  11. Sarah on July 20, 2017 at 2:24 pm

    Hi Sally! Do you think this would turn out well if I used Oreos instead of graham crackers for the crust? Thanks!

  12. Justine on August 17, 2018 at 1:28 pm

    Do I need to convert anything besides the bake time to make these into bars? I was thinking a 9×13 pan.

  13. Anna D on August 25, 2018 at 9:44 am

    Hi Sally,
    Can I get away with not putting any almond essence in this recipe?

    • Sally on August 27, 2018 at 11:23 am

      Hi Anna! You can leave out the almond extract.



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