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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.
Prep Time25 minutes
Cook Time0 minutes
Setting Time8 hours
Total Time8 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, Easy NO BAKE cheesecake recipe, quick easy cheesecake recipe
Servings: 10 Slices
Calories: 366kcal

Equipment

  • Springform Pan (can use pie dish)

Ingredients

  • 2 Cups Graham Cracker Crumbs
  • 1/2 Cup Butter
  • 1 Cup White Chocolate Chips (Morsels)
  • 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

Instructions

  • 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) or a hand mixer 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

NOTES - Keep cheesecake refrigerated. Cheesecake lasts 5-7 days when kept in the fridge.
 
ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

Nutrition

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