This Funfetti Cookie Topped Cheesecake is the ultimate dessert for celebrations! Featuring a buttery graham cracker crust, a smooth and creamy cheesecake filling with funfetti sprinkles, and topped with whipped cream, colorful sprinkles, and mini cookies, it’s sure to bring joy to any gathering. Drizzle it with icing for an extra touch of sweetness, and you’ve got a showstopping dessert that’s as delightful to look at as it is to eat. Whether it’s for a birthday party or a weekend treat, this cheesecake is the perfect combination of flavor and fun.
Funfetti Cookie Topped Cheesecake is a fun, colorful, and delicious dessert that’s perfect for celebrations and parties! This cheesecake starts with a buttery graham cracker crust, followed by a smooth and creamy cheesecake filling studded with rainbow sprinkles. The topping, made from whipped cream, extra sprinkles, and mini cookies, adds a playful and festive touch. Whether you’re serving this cheesecake at a birthday party, holiday gathering, or any special occasion, it’s sure to impress. Drizzled with sweet icing for a final flourish, this cheesecake is as fun to make as it is to eat!
INGREDIENTS
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- ¼ cup funfetti or rainbow sprinkles
- 1 cup whipped cream
- Extra sprinkles
- Mini cookies (store-bought or homemade)
- Icing drizzle (1 cup powdered sugar + 2 tbsp milk)
INSTRUCTIONS
- Step 1:
- Preheat Oven: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- Step 2:
- Make the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the pan to form the crust.
- Step 3:
- Make the Filling: Beat softened cream cheese until smooth. Add sugar, sour cream, vanilla, and lemon juice, mixing until combined. Add eggs one at a time, mixing well after each addition. Gently fold in the sprinkles to prevent color bleeding.
- Step 4:
- Pour the batter over the crust and bake for 50-60 minutes until set. Turn off the oven, crack the door open, and allow the cheesecake to cool for 1 hour. Refrigerate for at least 4 hours or overnight for the best texture.
- Step 5:
- Assemble the Topping: Once the cheesecake has chilled, spread whipped cream on top, scatter sprinkles, and arrange mini cookies.
- Step 6:
- Drizzle with icing made from powdered sugar and milk for a final touch.
Serving and Storage Tips
- Store the cheesecake in the fridge for up to 5 days. If making ahead, wait to add the whipped cream and cookies until just before serving to keep them fresh.
- To make slicing easier, use a knife dipped in hot water and wipe it clean between each cut.
Helpful Notes
- Gently fold the sprinkles into the batter to prevent them from bleeding into the cheesecake. Use funfetti-style or rainbow sprinkles for the best results.
- For extra fun, try using mini chocolate chip cookies or sugar cookies for the topping!
Tips from Well-Known Chefs
- If you want a richer cheesecake, substitute sour cream with heavy cream for a creamier texture.
FAQs
Can I use a different crust?
Yes, you can use an Oreo or shortbread cookie crust for a different flavor. Simply replace the graham crackers with your cookie of choice!
Can I make this cheesecake ahead of time?
Yes, you can make the cheesecake 1-2 days ahead of time. Just wait to add the whipped cream, cookies, and icing until just before serving.
How do I prevent cracks in the cheesecake?
Let the cheesecake cool gradually in the oven with the door cracked open to prevent cracking. Also, avoid over-mixing the batter.
Summary
Funfetti Cookie Topped Cheesecake is the perfect combination of creamy cheesecake, colorful sprinkles, mini cookies, and a sweet icing drizzle. Ideal for parties and celebrations!