Easy Funfetti Cheesecake Bars with a Buttery Graham Crust

If you’re looking for a dessert that instantly feels fun without being fussy, these Funfetti Cheesecake Bars are it. They’ve got that creamy, dreamy cheesecake vibe everyone loves, a buttery graham cracker crust, and just enough sprinkles to make them feel like a celebration. It’s the kind of treat that looks like you went all out, even though it comes together with surprisingly little effort.

One of my favorite things about this recipe is that it’s completely no-bake. No oven, no worrying about cracks, and no standing around wondering if it’s done yet. You mix, chill, and let the fridge do the hard work while you move on with your day. That makes these bars perfect for busy weeks, last-minute get-togethers, or anytime you want something sweet without turning it into a whole production.

These are also one of those desserts that just make people smile. They’re great for birthdays, parties, bake sales, or honestly just a regular weeknight when you want something fun in the fridge. Slice them up into neat little squares, watch them disappear way too fast, and don’t be surprised if someone asks you for the recipe before they’re even done eating.

Equipment

• 8×8-inch baking dish: This is the perfect size to get nice thick bars without them feeling too heavy or overwhelming.

• Parchment paper: Trust me on this one, the overhang makes lifting the whole thing out so much easier and keeps slicing nice and clean.

• Mixing bowls: You’ll want a couple on hand so you can mix the crust, the cheesecake filling, and whip the cream without juggling dishes.

• Electric hand mixer or stand mixer: This helps get the cream cheese super smooth and fluffy, which makes all the difference in the final texture.

• Spatula: Perfect for gently folding everything together and spreading the filling evenly without knocking out all that lovely fluffiness.

• Measuring cups and spoons: Nothing fancy here, just your everyday measuring tools to keep everything balanced and tasting just right.

• Offset spatula or the back of a spoon: Handy for smoothing the top so the bars look neat and pretty once they’re set.

Ingredients

• 2 cups graham crumbs: These give the bars that classic, buttery crunch on the bottom that balances all the creamy goodness on top.

• 6 tablespoons butter, melted: This is what holds the crust together and makes it rich without being greasy.

• 16 oz cream cheese, softened: Softened cream cheese is the secret to a smooth, fluffy filling with zero lumps.

• ½ cup granulated sugar: Just enough sweetness to make it taste like dessert without overpowering that cheesecake flavor.

• ½ cup heavy cream: Whipped up, this keeps the filling light and airy instead of dense and heavy.

• ¼ cup rainbow sprinkles: These are what turn a simple cheesecake bar into something fun, cheerful, and totally party-worthy.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

Step 1: Line an 8×8-inch baking dish with parchment paper, making sure it hangs over the sides for easy removal. Use two sheets if needed.

Step 2: In a bowl, stir together the graham cracker crumbs and melted butter. Press the mixture firmly and evenly into the bottom of the prepared dish.

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

Step 4: In a separate bowl, whip the heavy cream on high speed until stiff peaks form.

Step 5: Gently fold the whipped cream and sprinkles into the cream cheese mixture, mixing on low just until combined.

Step 6: Spread the filling evenly over the crust.

Step 7: Cover and refrigerate for at least 6 hours, or overnight, until set.

Step 8: Slice into squares and serve.

Serving & Storing

• Serve them chilled: These bars are best straight from the fridge, when the cheesecake is fully set and nice and creamy.

• Use a sharp knife for clean slices: Wiping the knife between cuts helps you get those neat, bakery-style squares.

• Perfect for make-ahead: You can make these a day in advance and keep them chilled until you’re ready to serve, which is always a lifesaver.

• Store leftovers in the fridge: Keep any extras in an airtight container and they’ll stay fresh for up to 4 days.

• Great for sharing: These travel well in a covered container, making them easy to bring to parties, potlucks, or bake sales.

• Freeze if needed: You can freeze the bars (without toppings) for up to a month, then thaw them in the fridge when a sweet craving hits.

Variations & Substitutions

• Switch up the crust: Graham crackers are classic, but crushed Oreos, digestive biscuits, or vanilla wafers work just as well if that’s what you have on hand.

• Make it extra funfetti: Stir in a few more sprinkles if you’re feeling generous, or sprinkle some on top before chilling for extra color.

• Try a different sprinkle mix: Pastel sprinkles are perfect for spring, red and green work great for holidays, and themed mixes make these easy to customize.

• Lighten it up a bit: You can use light cream cheese or whipping cream if that’s your preference, and the bars will still set nicely.

• Add a flavor boost: A splash of vanilla or almond extract gives the filling a little extra something without changing the texture.

• Chocolate lovers option: Fold in mini chocolate chips or drizzle melted chocolate over the top once the bars are set.

Little Tricks That Make a Big Difference

• Really soften the cream cheese: Let it sit out for a bit so it mixes up smooth and fluffy without any stubborn lumps.

• Whip the cream until stiff peaks: This keeps the filling light and airy instead of dense, so don’t stop too soon.

• Fold gently, not fast: Slow and gentle mixing helps keep all that fluffiness you just worked for.

• Press the crust firmly: Using the bottom of a measuring cup helps create a solid base that won’t crumble when you slice.

• Line the pan with plenty of parchment: A good overhang makes lifting and slicing the bars so much easier later.

• Give it enough chill time: Six hours is great, overnight is even better, and it really helps the bars set cleanly.

• Clean your knife between cuts: It’s a small step, but it makes those slices look neat and bakery-worthy.

FAQs

Do these Funfetti Cheesecake Bars need to be baked?

Nope, not at all. This is a completely no-bake recipe, which means the fridge does all the hard work for you.

How long do they need to chill before slicing?

At least 6 hours, but if you can leave them overnight, even better. The extra time helps them firm up and slice nice and clean.

Can I make these ahead of time?

Absolutely. These are perfect for making a day in advance and keeping chilled until you’re ready to serve.

Can I use store-bought whipped topping instead of heavy cream?

You can, but the texture will be a little softer. Whipped heavy cream gives the bars that light, fluffy cheesecake feel.

What kind of sprinkles work best?

Stick with rainbow jimmies if you can. Nonpareils tend to bleed their color into the filling, especially after chilling.

How do I keep the bars from sticking to the pan?

Parchment paper with a bit of overhang is your best friend here. It makes lifting and slicing super easy.

Can these be frozen?

Yes. Freeze them in an airtight container for up to a month, then thaw in the fridge before serving.

How long will leftovers keep?

Stored in the fridge in a sealed container, they’ll stay fresh for about 4 days, if they last that long.