Modern
The Frugal Foodie
From
The Frugal Foodie
season
1
episode
2
Funfetti Cheesecake (Updated)
With
Steph De Sousa
No-bake white chocolate funfetti cheesecake on a digestive biscuit base. Birthday food.
SERVES
12
About this recipe
Justine Schofield's no-bake cheesecake on a digestive biscuit base, white chocolate whipped through the cream cheese filling, sprinkles folded through for the funfetti effect. Set overnight in the fridge, sliced into squares. Birthday-party dessert, dialled back from the American original.
Funfetti is the American confectionery brand (the Pillsbury cake-mix and frosting variant introduced in the late 1980s) that turned the rainbow-sprinkle aesthetic into a global birthday-cake convention. The defining visual signature is the multi-coloured non-pareil sprinkles folded through the white batter or icing, creating the speckled rainbow effect that reads as celebration before anyone takes the first bite.
The no-bake approach (rather than a baked cheesecake) is the warm-weather Australian adaptation that makes the dish suitable for hot summer entertaining. The white chocolate whipped through the cream cheese acts as a setting agent (the cocoa butter solidifies in the fridge and gives the cheesecake structural integrity) without requiring oven time or careful temperature management.
The sprinkle-fold technique matters more than it should. Folded too aggressively, the sprinkles bleed colour into the white filling and turn the whole cake an unattractive grey-pink; folded gently (with a spatula in three or four turns), the sprinkles stay distinct and the colours remain bright. Use the non-pareil rainbow variety rather than the larger jimmies, which are too heavy and sink to the bottom of the cake. Set overnight in a springform pan; slice cleanly with a hot knife. Serve with a glass of cold milk for the under-tens; an espresso for the adults.
Ingredients
- 250gm Belmont Digestive Biscuits
- 125g Pure Valley unsalted Butter
- Pinch of Stone Mill Salt
- ¾ cup Farmdale Thickened Cream
- 1 x 180gm Choceur block White Cooking Chocolate
- 500gm Westacre Cream Cheese – room temperature
- 3/4 cup White Mill Caster Sugar
- ½ tsp White Mill Vanilla Essence
- ¼ cup Funfetti Sprinkles
Method
1. Place the biscuits in a plastic bag and smash them together with a rolling pin until they are like sand (you could also use a food processor) Then add the melted Butter and Salt coating all of the biscuits.
2. Put a sheet of baking paper over the bottom of the tin - put your tin on top and scrunch the remaining paper under the tin.
3. Press the Biscuit mixture evenly and firmly into the base and halfway up the sides of the cake tin, finish pressing it with your fingers to make it even – refrigerate.
4. Whip Cream in a mixing bowl using a stand mixer ensuring it remains cold by placing it in the fridge whilst you do the next steps.
5. In the same bowl, using the same stand mixer - whip the Cream Cheese room temperature, Vanilla and Sugar until completely smooth.
6. Break apart the White Chocolate and put in a bowl, heat in the microwave for 1:30 mins, stirring until almost melted – do not overheat, stir until completely melted.
7. Using a spatula, gently stir the White Chocolate into the Cream Cheese mixture until completely incorporated.
8. Stir in the Funfetti Sprinkles with a spatula and spread the filling evenly over the Biscuit base, sprinkle with more Funfetti Sprinkles! Refrigerate until set.
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Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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