Funfetti Cookie Topped Cheesecake

This Funfetti Cookie Topped Cheesecake is like a birthday party in every slice. It’s rich, creamy cheesecake on the bottom, and soft, chewy funfetti cookies baked right on top. Yep—cookies and cheesecake together in one dreamy dessert.

The first time I made it, I couldn’t stop smiling. It’s sweet, colorful, and so fun to serve. The sprinkles melt into the cookie topping, and the buttery crust holds it all together like magic.

Perfect for birthdays, celebrations, or any time you need a little extra joy on your plate. Let me walk you through it—this one’s easier than it looks and tastes amazing.

Why You’ll Love This Recipe

• Two Classics in One Dessert: The fusion of funfetti cookies and rich cheesecake gives you variety without needing multiple dishes. It’s a practical way to offer something exciting while staying grounded in familiar flavors.
• Crowd-Pleasing Presentation: The bright pops of rainbow sprinkles throughout the cookie topping and creamy interior make this dessert visually appealing without the need for complex decorating skills.
• Balanced Sweetness: Despite the playful appearance, the recipe is carefully balanced to avoid overpowering sweetness. The cheesecake filling is slightly tangy, while the cookie topping offers warm vanilla undertones.
• Make-Ahead Convenience: Since cheesecake needs to chill for several hours (or overnight), it’s perfect for preparing the day before your event. Add the finishing toppings just before serving for the best texture.
• Customizable and Seasonally Versatile: By swapping out the sprinkles or playing with the base flavors, this cheesecake adapts to any holiday, party theme, or personal taste.

What You Need to Know Before You Start

Prep Time: 35 minutes
Bake Time: 1 hour
Cooling & Chilling Time: 6 hours minimum, best overnight
Total Time: Roughly 8 hours, including cooling and chilling

Servings: One 9-inch cheesecake yields 12 to 14 slices depending on thickness. It’s rich, so smaller slices still satisfy.

Difficulty Level:
Moderate – While the steps are beginner-friendly, assembling a cheesecake with cookie topping and using a water bath adds some complexity. Taking your time and reading through the full instructions before beginning is recommended.

Helpful Tip Before You Begin:
Use room temperature ingredients—especially for the cream cheese, sour cream, and eggs. This helps the batter mix smoothly and prevents cracks in the cheesecake later.

Required Kitchen Tools

To achieve the best texture and presentation, it’s helpful to have the following tools:

• 9-inch Springform Pan: The removable sides make serving easier and keep the shape clean.
• Stand Mixer or Hand Mixer: For whipping the cheesecake filling until it’s smooth and airy.
• Mixing Bowls: You’ll need several—one each for the crust, filling, and cookie dough.
• Rubber or Silicone Spatula: Helps fold and scrape without over-mixing.
• Measuring Cups and Spoons: Accurate measurement is key in baking.
• Offset Spatula or Butter Knife: For smoothing the top of the cheesecake and cookie layer.
• Baking Sheet and Aluminum Foil: To set up a water bath that helps the cheesecake bake evenly and gently.
• Cooling Rack: For even airflow during the cooling process.
• Parchment Paper (optional): Can be used to line the bottom of the springform pan to make serving even easier.

Ingredients for Crust, Cheesecake Filling, Cookie Topping & Garnish

For the Graham Cracker Crust:

• 1 and 1/2 cups (150g) graham cracker crumbs – Use plain graham crackers crushed finely for the best texture.
• 1/4 cup (50g) granulated sugar – Adds sweetness and helps bind the crust.
• 6 tablespoons (85g) unsalted butter, melted – This binds the crumbs and adds rich flavor.

For the Cheesecake Filling:

• 24 ounces (680g) full-fat cream cheese, softened – Choose brick-style for a firm, creamy base.
• 3/4 cup (150g) granulated sugar – Sweetens without overpowering the cream cheese flavor.
• 3/4 cup (180g) sour cream – Adds creaminess and a subtle tang to balance the sweetness.
• 3 large eggs, at room temperature – Provide structure and richness.
• 2 teaspoons pure vanilla extract – Enhances the flavor of the entire cheesecake.
• 1 tablespoon lemon juice (optional) – Brightens the flavor and complements the tang from the cream cheese.

For the Funfetti Cookie Topping:

• 1 and 1/4 cups (156g) all-purpose flour – Spoon and level to avoid packing too much.
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt – Enhances the vanilla flavor.
• 6 tablespoons (85g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) light brown sugar – Adds moisture and depth.
• 1 large egg yolk – Keeps the cookie layer soft and chewy without spreading too much.
• 1 teaspoon pure vanilla extract
• 1/3 cup rainbow sprinkles – Choose jimmies, not nonpareils, to prevent bleeding.

For Topping and Decoration:

• Whipped cream, for piping or dolloping before serving
• Extra sprinkles, for garnish
• Mini sugar cookies or vanilla wafers, to place on top
• Powdered sugar, optional for a final dusting just before serving

Variations for Funfetti Cookie Topped Cheesecake

• Chocolate Funfetti Crust: Replace graham crackers with chocolate wafer crumbs for a deeper flavor.
• Cream Cheese Cookie Top: Add 1 oz of cream cheese to the cookie dough for an even richer topping.
• Themed Colors: Use holiday-themed or party-themed sprinkle colors to match the occasion.
• Oreo Cookie Crust: For another layer of flavor and texture, substitute graham crackers with crushed Oreos (cream included).
• Add White Chocolate Chips: Fold a few white chocolate chips into the cookie dough for a more dessert-forward topping.

How to Make Funfetti Cookie Topped Cheesecake (Step-by-Step Instructions)

1. Prepare the Graham Cracker Crust

1. Preheat your oven to 325°F (163°C). Wrap the outside of your 9-inch springform pan tightly in two layers of heavy-duty aluminum foil. This helps protect the cheesecake during the water bath.
2. Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir with a fork until all crumbs are evenly moistened.
3. Press the crust firmly into the bottom of the springform pan. Use the flat bottom of a measuring cup or glass to press it down tightly and evenly.
4. Bake the crust for 10 minutes. Remove and set aside to cool slightly while you prepare the filling.

2. Make the Cheesecake Filling

1. Beat the cream cheese in a large mixing bowl (or stand mixer fitted with a paddle attachment) on medium speed until smooth and free of lumps—about 2 minutes. Scrape down the bowl as needed.
2. Add sugar and sour cream. Mix until completely combined. Scrape down the sides again.
3. Add eggs one at a time, mixing gently after each addition. Avoid overbeating once eggs are in—too much air can cause cracking.
4. Add vanilla and lemon juice (if using) and mix just until smooth.
5. Pour the filling over the pre-baked crust and smooth the top with a spatula.

3. Prepare the Water Bath & Bake the Cheesecake

1. Set the wrapped pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
2. Bake the cheesecake at 325°F (163°C) for about 55–65 minutes. It should look set around the edges but still slightly jiggly in the center when gently shaken.
3. Turn off the oven and crack the oven door. Let the cheesecake rest inside for 1 hour to cool gradually—this helps prevent cracking.

4. Make the Funfetti Cookie Topping (During Cooling)

1. Whisk the dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
2. Cream the butter and sugars: In a separate bowl, use a hand or stand mixer to beat softened butter with granulated sugar and brown sugar until light and fluffy—about 2–3 minutes.
3. Mix in the egg yolk and vanilla. Beat until well combined.
4. Add dry ingredients to the wet mixture and mix on low speed until just combined.
5. Fold in the rainbow sprinkles using a spatula. Avoid over-mixing.

5. Add Cookie Layer & Finish Baking

1. After the cheesecake has cooled in the oven for 1 hour, carefully remove it from the water bath. Let it sit at room temperature for 10 more minutes.
2. Gently spoon or scoop the cookie dough in small portions across the top of the cheesecake. Use your fingers or an offset spatula to spread it carefully, leaving a small border around the edges to prevent overflow.
3. Return to oven (no water bath needed this time). Bake at 325°F (163°C) for 15–18 minutes, or until the cookie layer looks set and lightly golden.
4. Cool the cheesecake on a wire rack for 1 hour, then refrigerate for at least 6 hours or overnight.

Serving and Decoration

Once chilled, carefully remove the sides of the springform pan. If needed, run a thin knife around the edges first to loosen it.

For a festive finish:

• Pipe whipped cream along the edges or in rosettes.
• Add extra rainbow sprinkles over the whipped cream.
• Press mini sugar cookies or vanilla wafers gently into the top or sides.
• For a clean slice, use a sharp knife dipped in hot water, wiping between each cut.

Serve chilled for the best texture and flavor.

How to Store Funfetti Cookie Topped Cheesecake

Refrigerator:
Store the cheesecake in an airtight container or covered with plastic wrap in the fridge for up to 5 days.

Freezer (optional):
Wrap slices individually in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving. The cookie topping may soften slightly but still tastes great.

Tips and Tricks for Success

• Room Temperature Ingredients: Always start with softened cream cheese, sour cream, and eggs for a smooth filling.
• Don’t Skip the Water Bath: It helps regulate the oven temperature and reduces the chance of cracking.
• Cookie Topping Tip: Chill the dough briefly (10–15 mins) if it feels too sticky to spread.
• Let It Chill Fully: Six hours minimum ensures the structure holds when sliced.
• Clean Slices Every Time: Use a thin knife dipped in warm water, wiping clean between each cut.

Nutrition

Serving Size	Calories	Fat	Saturated Fat	Carbs	Sugar	Protein
1 slice (1/12)	~420	29g	17g	34g	26g	6g

Approximate values. Actual nutrition may vary based on exact brands and portion sizes.

Funfetti Cookie Topped Cheesecake FAQs

Can I use store-bought cookie dough for the topping?
Yes, you can use pre-made funfetti or sugar cookie dough. Just be sure it’s soft enough to spread gently over the cooled cheesecake layer and bake until set. Keep in mind that texture and sweetness may vary slightly.

How do I know when the cheesecake is done baking?
The edges should look set, while the center will have a slight jiggle when gently shaken. It should not look wet or sloshy. A thermometer inserted in the center should read around 150–155°F (65–68°C).

Why did my cheesecake crack?
Cracking is usually caused by overmixing, skipping the water bath, or cooling the cheesecake too quickly. Even if it cracks, it will still taste delicious—and the cookie topping can hide imperfections.

Can I make this gluten-free?
Yes. Use gluten-free graham crackers and a 1:1 gluten-free flour blend in place of regular flour in both the crust and cookie topping.

How long can this cheesecake sit out at a party?
Because of the dairy content, it should not be left at room temperature for more than 2 hours. Keep chilled until just before serving.

Conclusion

Funfetti Cookie Topped Cheesecake is a celebration of comfort and color. It brings together the nostalgic joy of sprinkles with the creamy satisfaction of cheesecake and finishes with a soft, sweet cookie layer that offers both texture and warmth. With detailed steps, make-ahead flexibility, and simple ingredients, it’s a dessert that looks special but feels familiar.

Whether you’re preparing it for a birthday, baby shower, or casual gathering, this cheesecake will find a welcome spot on any dessert table. It’s playful, rich, and just the right amount of indulgent—no fuss required.