A bright, simple recipe for Funfetti cheesecake bars made with cake mix and lots of sprinkles. These bars are colorful, easy to make, and utterly delicious.
Sprinkle-Studded Cheesecake Bars
These Funfetti cheesecake bars are the playful, party-ready version of a classic cheesecake. They pair a slightly crisp golden Oreo crust with a velvety cheesecake filling flavored with Funfetti cake mix and dotted with colorful sprinkles. They’re simple to prepare, require no water bath, and make a festive dessert for birthdays, showers, or any celebration.
The filling is smooth and creamy, with the cake mix giving the bars that familiar cake-batter flavor and a touch of color. Serve them straight from the pan, or add a dollop of whipped cream and a few extra sprinkles for a more polished presentation.
Below you’ll find an ingredient overview, tips for the best texture, and detailed instructions for making these crowd-pleasing bars.
What You Need
Key ingredients and why they matter:
- Golden Oreos — These form a sweet, slightly crisp crust. You can also use graham crackers or a traditional Oreo crust if you prefer.
- Cream cheese — Use full-fat, brick-style cream cheese for the best texture and flavor. Avoid the spreadable tub varieties.
- Sour cream — Adds moisture and balances sweetness while contributing to a lush, creamy filling. If you prefer a sweeter bar, reduce the sour cream slightly.
- Cake mix — White, yellow, or Funfetti cake mix all work. The mix provides that classic cake-batter flavor and light color.
- Vanilla extract — Enhances the overall flavor and complements the cake mix.
- Eggs — Lightly beaten eggs help bind the filling. Avoid over-beating to prevent cracking or a curdled texture.
- Sprinkles — Fold in a generous 1/4 cup of sprinkles so the bars are visibly confetti-studded. Add more on top if desired.
SAM’S TIP: Take the time to bring ingredients to a similar temperature before mixing. Room-temperature cream cheese and eggs incorporate more smoothly, producing a uniform batter and reducing the chance of lumps or cracks.
This overview explains the ingredients and their roles. The full recipe and step-by-step instructions follow below.
How to Make Funfetti Cheesecake Bars
- Preheat the oven to 350°F (175°C). Line a 13×9-inch metal baking pan with parchment paper, leaving the paper to extend up the sides to make removing the bars easier and to help prevent cracking as the cheesecake cools.
- Make the crust by processing 25 Golden Oreos in a food processor until they form fine crumbs. Add 4 tablespoons melted butter and process again until the mixture holds together when pressed.
- Press the crumb mixture evenly into the bottom of the prepared pan to form a compact crust. Set aside while you prepare the filling.
- Using an electric mixer, beat 32 ounces room-temperature cream cheese with 1 1/4 cups granulated sugar until smooth and free of lumps. Add 1 cup sour cream, 1 cup Funfetti (or white) cake mix, and 2 teaspoons vanilla extract. Mix on low speed until combined, scraping the bowl as needed.
- Lightly beat 3 large eggs, then add them to the batter one at a time, stirring just until each is incorporated. Avoid over-mixing to reduce rising and cracking during baking.
- Gently fold in 1/4 cup colored sprinkles by hand, then pour the batter over the prepared crust and smooth the top.
- Bake at 350°F for 35–40 minutes, or until the center is set but still slightly jiggly when gently shaken. Do not let the filling become liquidy.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours (or overnight) before slicing. Top with whipped cream and extra sprinkles if desired.
SAM’S TIP: If you use a glass or ceramic dish, baking time may be a little longer than for a metal pan. Keep an eye on the center for doneness.
Frequently Asked Questions
Yes. For a cake-mix-free version, try the classic cheesecake bars recipe and add clear or imitation vanilla extract for that cake-batter flavor, plus 1/4 cup sprinkles to mimic the Funfetti look.
Cracking usually comes from over-mixing the eggs, over-baking, or the cheesecake cooling and shrinking while the edges stick to the pan. Lining the pan with parchment that extends above the sides allows the cheesecake to constrict as it cools and helps prevent cracks.
Some sprinkles can bleed if they sit in the wet batter for too long. Nonpareils are most likely to bleed, so add them just before pouring the batter into the pan and bake right away to minimize streaking.
You can personalize these bars by matching sprinkle colors to your event—try pink and blue for a gender reveal or team colors for a game-day treat. They also pair well with chocolate sauce, berry compote, or fresh fruit for serving.
Enjoy baking and sharing these cheerful, easy Funfetti cheesecake bars!
Funfetti Cheesecake Bars
Equipment
- 13×9 baking pan
- Food processor (or a resealable bag and rolling pin)
- Mixing bowls and an electric mixer
Ingredients
Crust
- 25 Golden Oreos, processed into crumbs (do not remove the filling)
- 4 Tablespoons butter, melted
Cheesecake Filling
- 32 oz cream cheese, softened (brick-style)
- 1 1/4 cup granulated sugar
- 1 cup sour cream (226 g)
- 1 cup Funfetti (or white) cake mix (about 130 g)
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten
- 1/4 cup (72 g) colored sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line a 13×9 metal pan with parchment paper, allowing the paper to extend above the sides.
- Process the Golden Oreos until fine crumbs form. Add melted butter and pulse until combined. Press the crumbs into the bottom of the prepared pan.
- Beat the softened cream cheese with sugar until smooth. Add sour cream, cake mix, and vanilla; mix on low until blended, scraping the bowl as needed.
- Fold in the eggs one at a time, mixing just until incorporated to avoid overbeating.
- Stir in the colored sprinkles by hand, then pour the batter over the crust and smooth the top.
- Bake for 35–40 minutes at 350°F, until the center is set but may still jiggle slightly. Avoid overbaking.
- Let cool, then refrigerate for at least 4 hours before cutting. Top with whipped cream and extra sprinkles if desired.
Notes
Storing: Keep bars in an airtight container in the refrigerator for up to 5 days. They freeze well for several months—chill first, then cut and wrap pieces before freezing.
Nutrition
Serving: 1 bar • Calories: 283 kcal • Carbs: 25 g • Protein: 4 g • Fat: 19 g
This recipe was originally published in June 2014. Photos and notes have been updated for clarity, but the recipe remains the same.
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