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Funfetti Easter Cheesecake

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2pictures. Top is whole cheesecake with overhead view. Bottom one has a slice on a plate close up and cheesecake in the back, unfocused.
Two pictures. Top picture has overhead view of a slice of cheesecake on a plate. The bottom has a close up of the slice of cake on a plate.

This Funfetti Easter Cheesecake will be a perfect dessert to follow up your Easter meal this year! Even better…it’s a NO BAKE Cheesecake Recipe.

2 pictures. Top picture has all the ingredients needed to make this cheesecake. The bottom picture show a close up shot of the finish product before slicing.

Have I mentioned I love cheesecakes yet? You’ll come to see that I have to make a cheesecake for pretty much every occasion and then some. My favorite way to make these is the NO BAKE method. But, you’ll still find some baked ones on my site.

How do I bake a cheesecake?

The good news. You don’t need to bake a cheesecake with this recipe. However, if you’re looking for that answer. I have someone you can go visit and get some tips on baking one. With the ingredients used in my recipe, though, you shouldn’t attempt to bake it. You will need different ingredients in order to bake one. But, go check out Prepared’s Pantry’s Four Keys to the perfect cheesecake.

Are cheesecakes hard to make?

Shoot. If they were hard, I probably wouldn’t be making them. I’m all about EASY recipes. You might see me stray off to harder recipes here or there, but mostly about ease. So, NO, cheesecakes are not hard to make at all.

How to make Easter Cheesecakes

For the Funfetti Easter Cheesecake, you’ll need the following….

  • Graham cracker crumbs (you can find these on the baking isle at your local grocery store)
  • Butter
  • White Chocolate Chips
  • Funfetti Cake Mix
  • White Chocolate Pudding Mix
  • Milk
  • Cream Cheese (duh)
  • Cool Whip
  • Spring/Easter/Pastel Sprinkles
Ingredients needed for Funfetti Easter Cheesecake.

You will make the crust using the graham cracker crumbs and butter. Then you’ll mix the pudding and milk together. Put in the fridge. Next, beat the cream cheese, melt the chocolate chips. Mix the two together. Get the pudding out of the fridge and whisk in the cake mix and cool whip. Fold the pudding mix and cream cheese mixture together. Spoon in the crust. Place in the fridge to set.

Talk about a soft cheesecake

This Funfetti Easter Cheesecake is a softer cheesecake. If you’ve had several cheesecakes, you’ll know that they can have different textures. Baked are usually pretty firm. The No Bake kind are softer. But the No Bake can also vary in the “softness”. This is on the pretty darn soft side. You could also use it as a cheesecake dip if you wanted.

Wanna check out some more cheesecakes??

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If you have any questions or see any “blooper” we made, please don’t hesitate to contact us. We’re all human.

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Speaking of suggestions?  Have any?  If so, please email me at bobbie@throughthecookingglass.com .

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Rock on!


A slice of cheesecake on a plate with almost half eaten. The full cheescake is in the background.
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5 from 1 vote

Funfetti Easter Cheesecake

This Funfetti Easter Cheesecake will be a perfect dessert to follow up your Easter meal this year! Even better…it's an Easy NO BAKE cheesecake recipe.
Course Dessert
Cuisine American
Keyword cheesecake recipe, Easy NO BAKE cheesecake recipe, quick easy cheesecake recipe
Prep Time 25 minutes
Cook Time 0 minutes
Setting Time 8 hours
Total Time 8 hours 25 minutes
Servings 10 Slices
Calories 366kcal


  • Springform Pan (can use pie dish)


  • 2 Cups Graham Cracker Crumbs
  • 1/2 Cup Butter
  • 1 Cup White Chocolate Chips
  • 1 Cup Funfetti Cake Mix
  • 1 Box (3.4 oz) White chocolate instant pudding mix
  • 2 Cups Milk For pudding
  • 1 Pkg (8 oz) Cream Cheese, softened
  • 8 Oz Cool Whip
  • 1 Tbsp Spring/Easter/Pastel Sprinkles Optional


  • CRUST – Melt the butter. Mix crushed up graham cracker with melted butter. Press into bottom of pan. I used the springform pan. Set aside.
    Graham cracker crust pressed in the springform pan.
  • Combine the pudding mix and milk in a medium bowl. Whisk for 2 minutes. Put in the fridge for a few minutes while melting the chocolate.
    Pudding whisked with milk.
  • Place cream cheese in a stand mixer or medium to large bowl. Beat (with paddle) for 1-2 minutes.
    Cream cheese beatened in bowl.
  • Melt the white chocolate in the microwave. 20 seconds at a time to avoid overcooking. Stir in between.
    Melted white chocolate chips.
  • Add the melted chocolate to the cream cheese and beat on medium speed for 1-2 minutes.
    Melted white chocolate mixed with cream cheese.
  • Get the pudding out of the fridge. Add the cake mix and cool whip. Whisk together.
    Pudding mixed with cake mix and cool whip.
  • Fold the pudding/cake mix/cool whip into the cream cheese/chocolate mixture.
    Pudding mixture folded into cream cheese mixture.
  • Spoon filling on top of crust. Cover. Refrigerate for 4 hours or overnight.
    Cream cheese/pudding mix spooned on top of crust in spring form pan.
  • When ready to serve, sprinkle the funfetti on top of the cheesecake.
    Set Cheesecake with sprinkles on top. Overhead view.


NOTES – Keep cheesecake refrigerated. Cheesecake lasts 5-7 days when kept in the fridge.


Calories: 366kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 37mg | Sodium: 324mg | Potassium: 170mg | Fiber: 1g | Sugar: 28g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg

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  1. Pingback: Easter Crockpot Candy | Through the Cooking Glass

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