These Funfetti Cheesecake Bars are creamy, sweet, and dotted with rainbow sprinkles. It’s a no-bake dessert recipe for birthdays, spring treats, or any celebration.

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photo of the finished Funfetti Cheesecake Bars

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It is made with just a few ingredients, and you can even make it a day ahead. They also store well in the fridge, so leftovers are easy to enjoy later.

Serve them with Fresh Strawberry Fluff Salad or with Rainbow Sprinkle Fortune Cookies for a party treat.

How to Make Funfetti Cheesecake Bars

Ingredients you’ll need for this recipe

2 cups graham cracker crumbs
6 tbsp butter, melted
16 oz cream cheese, softened
½ cup granulated sugar
½ cup heavy cream
¼ cup rainbow sprinkles

Step-by-Step Guide

1. Line an 8×8 baking dish with parchment paper, making sure it goes up all sides. Use two sheets if needed.

2. Mix together the graham cracker crumbs and melted butter, then press into the prepared dish to form an even crust.

3. In a large bowl or the bowl of a stand mixer, beat the cream cheese and sugar until light and fluffy.

4. In a separate bowl, beat the heavy cream on high until stiff peaks form.

5. Gently fold the whipped cream and rainbow sprinkles into the cream cheese mixture.

6. Pour the mixture over the crust and spread evenly. Cover and refrigerate for at least 6 hours or overnight to set.

7. Cut into squares and serve.

Serve and Enjoy!

Important Recipe Notes

Make sure the cream cheese is softened for a smooth, creamy filling.
Refrigerate at least 6 hours or overnight for the best texture.
Line your pan with parchment paper so you can lift the bars out easily.
Use a sharp knife and wipe it clean between cuts for neat squares.

Prep Time:15

Chilling Time:6

Total Time:6 15

Ingredients

2 cups graham cracker crumbs
6 tbsp butter melted
16 oz cream cheese softened
½ cup granulated sugar
½ cup heavy cream
¼ cup rainbow sprinkles

Instructions

Line an 8×8 baking dish with parchment paper, making sure it goes up all sides. Use two sheets if needed.
Mix together the graham cracker crumbs and melted butter, then press into the prepared dish to form an even crust.
In a large bowl or the bowl of a stand mixer, beat the cream cheese and sugar until light and fluffy.
In a separate bowl, beat the heavy cream on high until stiff peaks form.
Gently fold the whipped cream and rainbow sprinkles into the cream cheese mixture.
Pour the mixture over the crust and spread evenly.
Cover and refrigerate for at least 6 hours or overnight to set.
Cut into squares and serve.