Funfetti Cheesecake

Funfetti Cheesecake



  • 1 cup (8oz /225g) cream cheese
  • 1/2 cup (4floz/115ml) cream
  • 1/4 cup (2oz/57gg) sugar
  • 1/2 cup (11/2oz/ 43g) crushed digestive biscuits
  • 2 tablespoons (1oz/30g) butter, melted
  • 4 tablespoons funfetti sprinkles
  • Pink food colouring
  • Whipped cream for topping
  • Funfetti sprinkles for topping




  1. First make your cheesecake filling – In a medium bowl whip the cream cheese by hand or using an electric hand mixer until light and fluffy. Add in the cream, sugar, vanilla extract, sprinkles and 1 drop of pink food colouring. Whip until thick, fluffy and all of the sugar has dissolved and the mix is even in light pink colour. Set aside.
  2. To make your “crust” layer combine the crushed digestive biscuits with the melted butter in a small bowl. Set aside.
  3. Next assemble your single serve cheesecake. In your serving glass begin to layer the crushed digestive biscuits and Funfetti cheesecake filling
  4. Repeat each layer until your glass is full being careful to keep each layer defined.
  5. Top with whipped cream, additional graham crackers and sprinkles. Enjoy!
  6. Keep in the fridge for up to 3 days

* The cheesecake in the pic was made in a small 6inch foil tin suitable for two servings.