Sprinkle Cheesecake

This is a no bake cheesecake recipe! Comes together quickly & is really pretty!

The recipe is from the web site The Nosher No-Bake Funfetti Cheesecake Recipe

It is really delicious. It was so good we did not want to eat it all so Murray took it the office ….and everyone could enjoy it!

The crust is put in the freezer to firm up, then the filling is made… using Cool Whip! & the whole thing is chilled ….

A good recipe to have any time… your adult guests can embrace their inner child when they enjoy all of the ice cream sprinkles in this!

I am so happy to have this recipe, I love it!!

Here is the recipe * the original recipe called for four in the cheesecake filling but I left it out.


For the Crust

1 1/2 cups graham wafer crumbs

6 tbsp melted butter

1/3 cup sugar

For the Cheesecake

24 oz ( 3 250g pkg cream cheese) room temp so that it mixes easier.

1/2 cup + 2 tbsp sugar

2 tsp vanilla

12 oz ( I think it is a 340 g container) Cool Whip *** the original recipe says that if you don’t want to use Cool Whip you can make your own whipped cream!) *** you are going to only use 8 oz of the cool whip in the cheese cake mixture & the remaining can be piped on the top

4 tbsp ice cream sprinkles plus more for sprinkling


1- 9 inch springform pan

For the Crust

  1. Combine the graham wafer crumbs, the melted butter & the sugar together
  2. Firmly press the crumb mixture into the bottom of the springform pan
  3. Put the pan into the freezer for 10 – 15 minutes to firm up

Meanwhile, make the filling

  1. You can do this by hand or use a mixer, which I did!
  2. Combine the cream cheese, sugar & vanilla together mixing until smooth
  3. Add 8 oz ( 1 cup) Cool Whip, you can do this by hand or use the slowest speed on the mixer..& just mix to combine .. do not over mix this
  4. Remove from the mixer & mix the ice cream sprinkles in by hand
  5. Put this mixture onto the chilled crust
  6. Smooth the top & chill for 4 – 6 hours until firm
  7. Before removing the ring of the pan, use a flat knife or thin icing spatula ..run it along the edge …between the cheesecake & the pan ring…this makes the edges look nicer
  8. Before serving you can pipe the left over Cool Whip on top around the edges to decorate the cheese cake…if you fo not have a pipping bag, use a spoon to dollop some on..; & scatter some sprinkles on top!!!


Crust ingredients
Adding the sugar to the graham wafer crumbs & mix
Add the melted butter
Mix it together
Press the crumbs in firmly then place in the freezer while you make the filling
Filling ingredients
Mix the cream cheese, sugar & vanilla together until smooth
Adding the Cool Whip
YUM… adding the sprinkles
Put the mixture onto the crust

Smooth out the top then put in the fridge to chill
I added the sprinkles before adding the extra cool whip on the edge of the cheesecake… I decided after the sprinkles were on to decorate it more
Use a knife to loosen the edges before removing the ring
Looks nice like this but I added some sprinkles on top of the Cool Whip

Published by

Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!