Funfetti cheesecake, or birthday confetti cake, is a great idea if you are comparing cake recipes for a birthday but aren’t sure which to choose. This Barbie pink funfetti cheesecake is creamy, sweet and delicious, and ideal for any birthday or even for a different special occasion such as a baby shower or Valentine’s Day. You only need 3 ingredients for the crust and 8 for the filling, making it an attractive option for newbie bakers and seasoned cooks alike.
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A creamy Barbie pink funfetti cheesecake is sure to make a great impression at any birthday party. It’s like a classic vanilla cheesecake but also boasts funfetti all the way through, and everyone knows funfetti means fun!
Why You’ll Love It
Unusual: This vanilla cake stands out from the rest because of the colorful sprinkles. It’s unusual but no more difficult than making a basic cheesecake recipe. So choose this colourful recipe if you’re baking for someone special. Traditional birthday layer cake with baking powder, powdered sugar, buttercream frosting or cream cheese frosting, and cake flour are all very good, but sometimes it’s nice to make something delicious different, and this recipe fits the bill.
Simple: If you’re trying to decide between a birthday cake and a birthday cheesecake, pick this one. It’s really simple to make – you just prepare the crust and cake batter, then bake it in the oven.
Delicious: Who can say they don’t like a classic vanilla flavor or the fun element of funfetti? Pure vanilla extract might be a simple flavour but it really delivers here. Very few people would turn down a slice, so make this funfetti cheesecake and you’ll have a real crowd pleaser on your hands! The entire cake is likely to disappear fast. This is so delicious that leftovers are very unlikely!
Ingredients for Funfetti Cheesecake
The confetti cake crust is made with graham cracker, sugar and melted unsalted butter. And then you will need cream cheese, sour cream, white and brown sugar, eggs, vanilla extract, salt, and flour for the cake layer. It’s best to bring all the ingredients to room temperature before you get started.
And then there’s the Barbie pink funfetti (here). It’s up to you how much to add but here’s a tip: there’s no such thing as “too much funfetti”!
How to Make Funfetti Birthday Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the funfetti cheesecake crust: Mix the crushed graham crackers and sugar, and then mix in the melted butter. Press the mixture into the base of a foil-lined cheesecake pan.
Make the funfetti cheesecake recipe filling: Beat the cream cheese and then add the sour cream, both types of sugar, eggs, vanilla extract, and finally the flour, salt and half of the funfetti.
Add the filling to the crust: Pour the prepared filling into the pan on top of the crust, then put that pan in a larger pan and pour about an inch of water into the larger pan so it comes partway up the smaller pan sides.
Bake and cool the funfetti cake: Bake the cheesecake for an hour or until sides are set and the middle jiggles just a little, then turn the heat off, crack open the oven door and let it cool in there for an hour.
Chill, decorate and enjoy: When completely cool, cover the cheesecake in plastic wrap and chill overnight or for at least 6 hours, then add the remaining funfetti on top along with whipped cream, and serve.
Substitutions and Variations
If you don’t want the multi-coloured look of funfetti, you can use regular sprinkles in your preferred colour. Try green, red and white for a Christmas funfetti cheesecake or pink and red for Valentine’s Day.
Swap the vanilla extract for almond extract if you like. You might like to use a pair of smaller cake pans rather than a single larger one.
How to Serve Homemade Funfetti Cheesecake
Funfetti cakes are best served chilled from the refrigerator along with any drink you like. If you’re celebrating a special occasion, how about making a Starbucks-inspired pink drink, strawberry milk or sweet tart shots?
How to Store Funfetti Cheesecake
Store: After serving, don’t leave the cake at room temperature because it’s dairy-heavy. Put it in the fridge instead. Keep leftovers in a covered container in the refrigerator and eat within 3 days.
Freeze: You can freeze the funfetti cake in slices or whole for up to 3 months, but the texture is better if you thaw and enjoy it within a few weeks.
Thaw: Thaw it overnight in the refrigerator and serve chilled or bring it up to room temperature first if you prefer.
Funfetti Birthday Cake FAQs
The word funfetti is a cross between fun and confetti. Funfetti are rainbow sprinkles which can be used in cookie dough, cake batter or cheesecake filling. To be classed as a funfetti dessert, the funfetti needs to be one of the main components of the dessert rather than just a garnish on top.
The reason for this is you are going to put the cake pan in a bigger pan and pour in water to come halfway up the sides of the smaller pan containing the cheesecake. This helps it cook evenly and helps prevent the cheesecake from cracking. But if you don’t wrap the pan with foil, some of the water will get into the cheesecake and that means a soggy crust, watery filling and disaster! So make sure you use good quality foil and several layers of it.
Funfetti Birthday Cheesecake Recipe
Funfetti Birthday Cheesecake
Ingredients
Filling :
- 4 Blocks cream cheese
- 1/2 Cup sour cream
- 1/2 Cup brown sugar
- 1/2 Cup sugar
- 3 eggs
- 1 Tablespoon vanilla
- 1 Teaspoon salt
- 1/4 Cup flour
- 3/4 Cup funfetti rainbow sprinkles
Crust:
- 2 Cups graham crackers crushed
- 2-4 Tablespoon sugar just depends how sweet you want it
- 1/4 Cup butter melted, more if not sticking together
Instructions
- Preheat oven to 350 degrees F and prepare spring form pan by wrapping it with several sheets of heavy duty tinfoil.
- Make the crust. In a medium size bowl add crushed graham crackers and sugar and whisk with fork. Add melted butter and mix with a fork, add more melted butter if not sticking together, a tablespoon at a time. Pour into spring form pan and press crust into bottom of pan and up the sides about an inch (if you don’t like that much crust just do the bottom). Set aside.
- Make the filling. In a large bowl add cream cheese and mix until smooth and fluffy. Add sour cream, brown sugar and sugar and mix until incorporated. Add eggs, one at a time until well mixed in. Add vanilla and mix. Add flour, salt and 1/2 of funfetti and mix until all is incorporated.
- Pour filling over crust in spring form pan. Place pan in larger roasting pan. Place both in oven and with a spouted measuring cup pour water into roasting pan until it’s about an inch to 1/2 way up the side of the spring form pan. Bake cheesecake for one hour. The cheesecake is done when the sides are set but the center is still jiggly.
- Turn off the oven and crack the door and let the cheesecake cool in the oven for an hour.
- Remove cheesecake from oven and water bath and let completely cool on counter. When completely cooled, cover with plastic wrap and put in the refrigerator for 6-8 hours or overnight.
- Top cheesecake with the rest of the funfetti,
- Serve along with whip cream around the edges (optional).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This rich, sweet and creamy funfetti cake is perfect for any birthday party or special occasion. The simple graham cracker crust pairs wonderfully with the cream cheese and sour cream filling, and then you have colourful funfetti throughout.
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Bella Bucchiotti
Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.
