Funfetti Cheesecake Recipe

NoBake Funfetti Cheesecake Love Bakes Good Cakes

WebMar 29, 2018 · In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Add the cake mix and sugar; continue to mix with a …

Rating: 4.4/5(103)
1. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Add the cake mix and sugar; continue to mix with a hand-held mixer on medium speed until well-combined.
2. Using a spatula, fold the whipped topping into the cream cheese mixture. Add the 1/4 cup rainbow sprinkles and mix until well combined.
3. Pour the cream cheese mixture into the graham cracker pie crust, leveling the top.
4. Refrigerate at least 4 hours before serving.

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Confetti Sprinkle Cheesecake Sally's Baking Addiction

WebMay 14, 2015 · Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until …

Rating: 5/5(9)
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. 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. 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.

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NoBake Funfetti Cheesecake Gemma’s Bigger Bolder …

WebMay 10, 2016 · In a food processor, grind cookies until crumbs. Add in the melted butter and pulse until crumbly. Divide between 8 serving dishes …

1. In a food processor, grind cookies until crumbs. Add in the melted butter and pulse until crumbly. Divide between 8 serving dishes or glasses, about 2 heaping tablespoons into each.
2. Next mix together the cream cheese, sugar, yogurt, vanilla extract and red food coloring. Mix until smooth and blended well. (Add more food coloring until you reach the desired color)
3. Add cheesecake filling by spooning or piping into the 8 dishes.
4. You can enjoy straight away or refrigerate cheesecakes for up to 3 days or until ready to serve.

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