These Funfetti Cheesecake Bars are a celebration in every bite, combining creamy cheesecake with a playful burst of rainbow sprinkles. The rich, velvety filling sits atop a buttery graham cracker crust, creating a perfect balance of textures. With just 15 minutes of prep and 35 minutes of baking, you’ll have a dessert that’s as easy to make as it is delightful to eat.
Each bar is a symphony of flavors—sweet, tangy, and slightly crunchy from the sprinkles. The vibrant colors make them irresistible, while the smooth, indulgent cheesecake melts in your mouth. Perfect for parties or a sweet treat, these bars are sure to bring smiles and satisfy every craving. Ready in under an hour, they’re a hassle-free way to add a little joy to your day.
Ingredients for Funfetti Cheesecake Bars
- Crust:
- 25 Golden Oreos (do not remove the filling)
- 4 Tablespoons butter, melted (salted or unsalted is fine)
- Cheesecake Filling:
- 32 oz cream cheese, softened to room temperature (use brick-style, not tub-style)
- 1 ¼ cup (250 g) granulated sugar
- 1 cup (226 g) sour cream
- 1 cup (130 g) Funfetti cake mix
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten (room temperature preferred)
- ¼ cup (72 g) colored sprinkles
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a 13×9 metal pan with parchment paper, allowing it to go up the sides to prevent cracking.
- Make the crust: Place Golden Oreos in a food processor and process into fine crumbs. Add melted butter and process until fully combined. Press the mixture evenly into the bottom of the prepared pan and set aside.
- Prepare the filling: In a large bowl, use an electric mixer to cream together the cream cheese and sugar until smooth and creamy. Add the sour cream, Funfetti cake mix, and vanilla extract. Mix on low speed until smooth, scraping down the sides as needed.
- Add the eggs: Beat in the eggs one at a time, mixing until just combined after each addition. Gently fold in the colored sprinkles by hand.
- Assemble and bake: Pour the cheesecake batter evenly over the crust. Bake for 35-40 minutes, or until the center is set (it should jiggle slightly but not be liquid).
- Cool and chill: Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours before cutting into bars.
- Serve: Top with homemade whipped cream and additional sprinkles, if desired. Enjoy!
Fun Toppings & Serving Ideas
Take your Funfetti Cheesecake Bars to the next level with creative toppings! Try a dollop of homemade whipped cream or a drizzle of white chocolate ganache for extra indulgence. For a pop of color, add more sprinkles or even fresh berries like strawberries or raspberries. These bars are perfect for parties—cut them into bite-sized squares for a fun, shareable treat!
Storage Tips for Freshness
Store your cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. Pro tip: Add fresh toppings like whipped cream or sprinkles just before serving to keep them looking their best!
Time-Saving Hacks
Short on time? Use a pre-made graham cracker crust instead of making the Oreo crust from scratch. You can also prepare the cheesecake batter a day ahead and refrigerate it overnight, then bake it the next day. For quicker cooling, place the baked cheesecake in the freezer for 1 hour before cutting into bars.
Recipe Variations to Try
Switch up the flavors by using chocolate cake mix instead of Funfetti for a rich twist. For a fruity version, fold in 1 cup of crushed pineapple or blueberries into the batter. If you’re not a fan of Oreos, try a crust made from graham crackers or vanilla wafers for a different texture.
Equipment You’ll Need
Make sure you have a 13×9 metal baking pan for even baking and a food processor to easily crush the Oreos. An electric mixer is essential for achieving a smooth cheesecake batter, and a spatula will help scrape down the sides of the bowl to ensure everything is well combined. Don’t forget parchment paper for easy removal and clean slices!
Funfetti Cheesecake Bars
Ingredients
Crust
- 25 Golden Oreos (do not remove the filling)
- 4 Tablespoons butter melted (salted or unsalted is fine)
Cheesecake Squares
- 32 oz cream cheese softened to room temperature (use brick-style cream cheese, not the sort sold in tubs)
- 1 1/4 cup (250 g) granulated sugar
- 1 cup (226 g) sour cream
- 1 cup (130) Funfetti cake mix
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten room temperature preferred
- 1/4 cup (72 g) colored sprinkles
Instructions
- Preheat oven to 350F (175C) and line a 13×9 metal pan with parchment paper (I like to use enough that it goes up the sides of the pan (this helps keep the cheesecake from cracking as the parchment will allow it to constrict as it cools).
- Place Golden Oreos in a food processor and process cookies into fine crumbs.
- Add melted butter, process until fully incorporated.
- Pour cookie crumbs into the bottom of prepared and tamp down into an even layer. Set aside.
- Using an electric mixer, cream together cream cheese and sugars until smooth and creamy. and sour cream until smooth.
- Add sour cream, cake mix, and vanilla extract and stir on low-speed until smooth, scraping down the sides with a spatula as needed to make sure all ingredients are well-combined.
- Add eggs, one at a time, stirring until just combined after each addition.
- Add colored sprinkles and stir quickly by hand until combined.
- Pour cheesecake batter evenly into prepared pan over crust.
- Bake at 350F for 35-40 minutes (center of cheesecake should be set).
- Top with homemade whipped cream and additional sprinkles, if desired.
- Refrigerate at least 4 hours before cutting and serving.