Funfetti Cheesecake Bars are a no-bake dessert that comes together in about 15 minutes and requires zero oven time. With a buttery graham cracker crust and a creamy cheesecake filling loaded with rainbow sprinkles, they’re perfect for Easter, Mother’s Day, spring parties, or any time you need a quick and colorful treat.

Funfetti Cheesecake Bars

TABLE OF CONTENTS show

What makes this recipe so amazing is how simple it really is. You don’t need any fancy equipment or baking skills to pull these off. The hardest part is waiting for them to chill, and even the kids will tell you that’s the worst part. They’re great for class parties, bake sales, or just a fun after-dinner dessert that makes everyone smile.

Ingredients & Equipment

Graham cracker crumbs
Butter
Cream cheese
Granulated sugar
Heavy cream
Rainbow sprinkles

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

Measuring cups and spoons
Large bowl and electric mixer or stand mixer
Medium bowl
Silicone spoon
8×8 baking dish
Parchment paper

Step By Step Directions

This recipe makes 16 servings. It takes 15 minutes of prep time and requires 6 hours to overnight of chill time in the refrigerator.

Step 1. Line an 8×8 baking dish with parchment, making sure it goes up all sides. Use 2 sheets if needed.

Step 2. Mix together the graham cracker crumbs and melted butter, then press into the prepared baking dish in an even layer.

Step 3. Beat the cream cheese and sugar in a large bowl or the bowl of a stand mixer until it is light and fluffy.

Step 4. In a separate bowl, beat the heavy cream on high until stiff peaks form.

Step 5. Add the whipped cream and the sprinkles to the cream cheese mixture and beat on low until combined.

Step 6. Pour the mixture over the prepared crust and spread evenly.

Step 7. Cover and refrigerate 6 hours or overnight.

Step 8. Cut into squares to serve.

Variations

Easter Cheesecake Bars: Use pastel sprinkles instead of rainbow and top each square with a mini chocolate egg for the cutest Easter dessert.
Holiday Funfetti Bars: Swap the rainbow sprinkles for red and green sprinkles at Christmas, or red and pink for Valentine’s Day.
Oreo Crust Version: Replace the graham cracker crumbs with crushed Oreos for a chocolate cookie base.
Lemon Funfetti Bars: Add 1 tablespoon of fresh lemon juice and a teaspoon of lemon zest to the cheesecake filling for a bright citrus twist.
Funfetti Cheesecake Bites: Use a mini muffin tin lined with paper liners instead of a baking dish for individual no-bake cheesecake bites.
Extra Sprinkles: Press additional sprinkles onto the top before chilling for an even more festive look.

Leftovers & Storage

Store leftover funfetti cheesecake bars covered in the refrigerator for up to 4-5 days. They actually slice even cleaner after they’ve been chilled for a full day, so they’re a great make-ahead option. You can also freeze them in a single layer in an airtight container for up to a month.

Tips & Tricks

Make sure your cream cheese is completely softened before you start. Room temperature cream cheese beats smooth and lump-free every time.
Press the graham cracker crust down firmly and evenly. The bottom of a measuring cup works great for this.
When you whip the heavy cream, make sure it reaches stiff peaks before adding it to the cheesecake mixture. This is what gives the bars their light, fluffy texture.
Fold the sprinkles in gently and quickly. The longer you mix, the more the colors will start to bleed into the filling.
Lining the dish with parchment paper is a must. It makes lifting the bars out for clean cuts so much easier.
For the neatest squares, use a sharp knife and wipe it clean between each cut.

Recipe FAQs

Can I use a 9×13 dish instead of an 8×8? You can, but the bars will be thinner. If you want to use a larger dish, I’d recommend doubling the recipe so you still get a nice thick layer of cheesecake filling.

Can I make these the same day I need them? You’ll need at least 6 hours of chill time for the bars to set properly. If you’re short on time, popping them in the freezer for 2-3 hours can speed things up, but overnight in the fridge gives you the best texture.

Can I use Cool Whip instead of whipping the heavy cream? Yes! You can substitute 8 oz of thawed whipped topping for the heavy cream. Just fold it into the cream cheese mixture instead of beating it in.

Why are my sprinkles bleeding color into the filling? This happens when the sprinkles sit in the wet filling for a while. To minimize bleeding, fold the sprinkles in right before pouring the mixture into the crust, and use jimmies-style sprinkles rather than nonpareils, which tend to bleed faster.

Can I add a vanilla extract to this recipe? Absolutely. A teaspoon of vanilla extract mixed into the cream cheese filling adds a nice depth of flavor. It’s totally optional but a great addition.

How do I cut these into clean squares? Make sure the bars are fully chilled before cutting. Lift the whole slab out using the parchment paper, set it on a cutting board, and use a sharp knife. Wipe the blade between cuts for the cleanest edges.

More Easy Cheesecake Desserts

No Bake Funfetti Cheesecake Bars

No ratings yet

Print Pin Rate

Equipment

Ingredients

2 cups graham cracker crumbs
6 tablespoons butter melted
16 oz cream cheese softened
½ cup granulated sugar
½ cup heavy cream
¼ cup rainbow sprinkles

Instructions

Line an 8x8 baking dish with parchment paper, making sure it extends up all sides. Use two sheets if needed.
Mix together the graham cracker crumbs and melted butter, then press the mixture into the prepared baking dish in an even layer.
Beat the cream cheese and sugar in a large bowl or the bowl of a stand mixer until light and fluffy.
In a separate bowl, beat the heavy cream on high until stiff peaks form.
Add the whipped cream and sprinkles to the cream cheese mixture and beat on low until combined.
Pour the mixture over the prepared crust and spread evenly.
Cover and refrigerate for 6 hours or overnight.
Cut into squares and serve.

Notes

Storage: Store covered in the refrigerator for up to 4-5 days, or freeze in a single layer in an airtight container for up to a month.

subscribe for a free printable meal planner & latest recipes in your inbox!