Fairy Bread No-Bake Cheesecake

Sprinkles Make Everything Better

Original Video Tutorial HERE.

If you know me at all, you know that my baking motto is pretty simple: sprinkles make everything better! 💖

This recipe is a total party in a pan: My No-Bake Fairy Bread Cheesecake. No-bake cheesecakes are hands down one of my absolute favourite treats to make. They are super easy, super quick, and super delicious! Honestly, who wants to turn on a hot oven when you could be busy decorating with more sprinkles instead?

This recipe is no exception. We’re talking a silky vanilla bean cheesecake with sprinkles mixed throughout the filling AND the base, all topped off with clouds of whipped cream and (of course) SPRINKLES! This is a total show-stopping dessert that takes zero effort.

Jump to Recipe

Why This Works

This recipe is the perfect balance of creamy and crunchy. The vanilla bean paste gives it that “birthday cake” nostalgia, while the no-bake method keeps the texture light and airy, almost like a mousse. Plus, adding sprinkles to the base ensures you get a pop of colour in every single bite!

What you will need:

The Base

250g crushed biscuits (plain ones like Marie or Digestive work best!)
150g melted butter
2 tbs. sprinkles

The Filling

500g cream cheese (softened)
3 tsp. gelatine powder
1 ½ tbs. boiling water
2/3 cup sugar
2 tsp. vanilla bean paste
300ml thickened cream
3 tbs. sprinkles

To Serve

Whipped cream
ALL the sprinkles!

Em’s Pro Tips:

To get those perfectly clean slices you see in photos, dip a sharp knife in hot water and wipe it dry between every single cut. It keeps the cheesecake looking flawless and professional!

Change It Up

Want to mix it up? Try using chocolate biscuits for the base for a “Fairy Bread Fudge Brownie” vibe! You can also change the sprinkle colours to match a holiday. Think red and green for Christmas or pastels for Easter!

How to make it:

Prep the tin: Lightly grease a springform tin (this makes it so much easier to pop out later!).

Make the base: Mix together the crushed biscuits, melted butter, and those gorgeous sprinkles.

Chill: Press the mixture firmly into your tin and pop it in the fridge to chill while we make the magic happen with the filling.

Gelatine: Mix the gelatine and boiling water together until dissolved, then set aside to cool slightly.

Cream Cheese: Using a bench or hand mixer, beat the cream cheese, vanilla, and sugar until it’s light, fluffy, and looks like a cloud.

Combine: Gradually add in your gelatine while the beater is still going.

Fold: Gently fold in your thickened cream and those colorful sprinkles.

Set: Pour the filling over your chilled base and smooth it out. Refrigerate for at least 4 hours (or overnight if you can wait that long!) until set.

Decorate: Before serving, top with heaps of whipped cream and (you guessed it) extra SPRINKLES!

How to store:

This cheesecake lives its best life in the fridge! Keep it covered or in an airtight container for up to 4–5 days. I wouldn’t recommend freezing this one as the texture of the gelatine-set cream can change once thawed. But let’s be real… it’s so good it probably won’t last 24 hours anyway!

Happy Baking!

I can’t wait to see your gorgeous creations, so make sure to tag me and share your bakes and tag Em’s Sweet Life. There’s nothing I love more than seeing your kitchen magic.

Stay sweet, keep sparkling, and remember ‘Sprinkles make everything better!’

More Cheesecake Recipes

Fairy Bread No-Bake Cheesecake

Course: DessertDifficulty: Easy

Servings

Slices

Prep time

minutes

Chilling Time

hours

This recipe is a total party in a pan: My No-Bake Fairy Bread Cheesecake. No-bake cheesecakes are hands down one of my absolute favourite treats to make. They are super easy, super quick, and super delicious! Honestly, who wants to turn on a hot oven when you could be busy decorating with more sprinkles instead?
This recipe is no exception. We’re talking a silky vanilla bean cheesecake with sprinkles mixed throughout the filling AND the base, all topped off with clouds of whipped cream and (of course) SPRINKLES! This is a total show-stopping dessert that takes zero effort.

Ingredients

The Base
250g plain biscuits, crushed
150g butter, melted
2 tbs sprinkles
The Filling
500g cream cheese, softened
2/3 cup sugar
2 tsp vanilla bean paste
3 tsp gelatine powder
1 ½ tbs boiling water
300ml thickened cream
3 tbs sprinkles
To Finish
Whipped cream and extra sprinkles

Method

Mix crushed biscuits, melted butter, and sprinkles. Press firmly into a lightly greased springform tin and refrigerate.
Dissolve gelatine in boiling water; set aside to cool.
Whip cream cheese, vanilla, and sugar until light and fluffy. Gradually beat in the cooled gelatine.
Gently fold in the thickened cream and sprinkles. Pour over the base and smooth the top.
Refrigerate for at least 4 hours or until completely set.
Top with swirls of whipped cream and plenty of extra sprinkles.

Notes

Em’s Pro Tip: For clean, professional slices, dip your knife in hot water and wipe it dry between every cut.
How to Store: Swap the base for chocolate biscuits or use seasonal sprinkle colours for holidays.
Change it up: Keep in an airtight container in the fridge for up to 5 days.

About Em

Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.

Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.

What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.

Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.

Grab a cup of tea, preheat your oven, and let’s bake something sweet together.

YouTube Videos

Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!