Funfetti Cheesecake Bars are the dessert equivalent of a celebration. These no-bake bars combine the creamy richness of cheesecake with the joy of rainbow sprinkles, all on top of a buttery graham cracker crust. They’re light, fun, and irresistibly easy to make.

Whether you’re prepping a treat for a birthday party, a potluck, or just want to bring a little color to your week, this recipe brings the fun with minimal effort. And with no baking involved, you can make it ahead and chill it while you handle the rest of your day. Win-win.

Before You Get Started

Make sure your cream cheese is fully softened before mixing—it makes all the difference in getting that ultra-smooth, fluffy texture. You’ll also want to whip your heavy cream until stiff peaks form before folding it into the cheesecake mixture, which helps set the bars without baking.

Using parchment paper to line the pan isn’t just a nice touch—it’s essential for getting clean cuts and easy removal once the bars are set. And don’t skimp on chill time. These bars need a full 6 hours (or overnight) in the fridge to firm up properly.

What You Need To Make Funfetti Cheesecake Bars

All of the exact amounts and measurements are listed in the recipe card below, but here’s what you’ll need:

Graham cracker crumbs and melted butter for the crust
Softened cream cheese and granulated sugar for the filling
Heavy cream, whipped until stiff
Rainbow sprinkles for a pop of fun and color

You’ll also need parchment paper, a mixer (hand or stand), and an 8×8-inch baking dish to bring it all together.

How To Make Funfetti Cheesecake Bars

Start by lining your baking dish with parchment paper. This makes removing and slicing the bars much easier later on.

Mix the graham cracker crumbs and melted butter until fully combined. Press the mixture firmly into the bottom of your lined dish to form a crust.

In a large bowl, beat the softened cream cheese with sugar until light, smooth, and fluffy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream and rainbow sprinkles into the cream cheese mixture. Mix gently on low speed until everything is evenly combined.

Spread the mixture over the crust in an even layer. Smooth out the top with a silicone spatula.

Cover and refrigerate the dish for at least 6 hours or overnight.

Once fully set, lift the cheesecake slab out of the pan using the parchment and slice into squares.

Commonly Asked Questions

What kind of cream cheese should I use?

Use full-fat, brick-style cream cheese for best results. Whipped or spreadable kinds won’t set properly and can make the bars too soft.

Can I freeze Funfetti Cheesecake Bars?

Yes, you can! Freeze the cut bars on a tray until solid, then wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.

Can I make these ahead?

Absolutely. These bars are a great make-ahead dessert because they need time to chill. You can make them a day (or even two) in advance.

Can I swap the sprinkles?

Of course. You can use holiday-themed sprinkles or chocolate chips to change the look and flavor. Just avoid sprinkles that bleed color easily.