No-Bake Funfetti Cheesecake

No-Bake Funfetti Cheesecake

I made this recipe yesterday & ¼ of the pie remains. Sadly, I’m not exaggerating *looks down*. There WAS ½ left this morning, but I decided to have a slice with my coffee (because why not?)… leaving me with a sad ¼.

 

I feel like there are two types of people during quarantine. 1: people motivated with their free time to work out like beasts! 2: people who are just baking & eating their feelings.

Can you guess which one I am? HIPS DON’T LIE.

 

Words can’t even express how fucking DIVINE this cheesecake is! It kind of has the texture of a classic whipped cream type pie, but with a cheesecake flavor. I might dub this recipe a WHIPPY PIE! Could be a thing, right?? It’s light & airy with a silky cheesecake mouthfeel & STUDDED with funfetti sprinkles! What’s not to love?! It’s the perfect birthday or celebration cake! Or just a splurge thing. OR just because. I’m not here to judge!

 

The thing I possibly love most about this recipe is that the batter is NO BAKE!! The lazy girl in me is so so proud of myself. Sometimes baking cheesecake can get overwhelming with their water baths & “fuck its” that fly freely when you spill the water when simply moving the pan. No thank you mess, not today. All it requires is a little bit of TLC & chill time. That’s it.

 

I’d really love to hear from you if you make this recipe! This is the very first video I’ve ever made of me baking! Total noob, but enjoy *blows kiss*.

 

 


Serves: 9” tart pan

 Prep Time: 45 minutes + chill time

 

SHIT YOU’LL NEED:

|  GF GRAHAM CRUST  | 

2 cups gluten-free graham cracker crumbs

¼ cup brown sugar, packed

8 tbsp (1 stick)  unsalted butter, melted

 

|  FUNFETTI CHEESECAKE BATTER  |

4 oz white chocolate chips

¾ cups + 2 tbsp heavy whipping cream, divided

¼ cup powdered sugar

8 oz cream cheese, softened at room temperature

¼ cup granulated sugar

½ tsp pure vanilla extract

¼ cup (heaping) Jimmie rainbow sprinkles!!

 

HOW TO DO THE SHIT:

|  GF GRAHAM CRUST   |

1.    Preheat oven to 350F.

2.    Pulse GF graham crackers in food processor until very fine.

3.    Measure out 2 cups crumbs & mix with brown sugar & melted butter.

4.    Press into 9” tart pan (bottom & sides).

5.    Bake crust for 8 minutes until golden & aromatic!!

6.    Set aside to cool while you prepare the filling.

 

|  FUNFETTI CHEESECAKE BATTER  |

1.    Pour ¾ cup heavy whipping cream into the bowl of an electric mixer & beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar & continue beating on high speed until stiff peaks form. Set the whipped cream in the fridge until ready to use.

2.    In a microwave-safe bowl, combine the white chocolate chips & 2 tbsp of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted & completely smooth. Set aside.

3.    In the bowl of an electric mixer, beat the softened cream cheese at medium-high speed until it’s completely smooth. Scrape down the sides of the bowl & continue beating.

4.    Add the granulated sugar & vanilla extract. Beat until smooth.

5.    Add the melted white chocolate, beating until it’s completely mixed into the cream cheese!

6.    Take the bowl of mixer off the stand & by hand, gently fold in the whipped cream until it’s completely smooth.

7.    Add your rainbow sprinkles & fold one last time! Pour the filling into the prepared crust, spreading evenly. Refrigerate 4-5 hours MINIMUM. (Note:** same day will have the texture of whipped cream pie, overnight will have a firmer texture like cheesecake!)

8.    Optional: add whipped cream dollops to each slice!!

 

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