Rainbow Funfetti Cheesecake

A Funfetti cheesecake with a blueberry ganache and golden Oreo crust


  • Crust
  • 2 cups Golden Oreos
  • 1/2 butter, melted
  • Filling
  • 2 tbsp gelatin powder
  • ¼ cup water
  • 750g cream cheese
  • 1 tsp vanilla
  • ½ cup sweetened condensed milk
  • 1 cup cream
  • 295g white chocolate, melted
  • 6 tbsp sprinkles
  • Ganache
  • 200g white chocolate
  • 100ml thickened/whipping cream
  • 1 drop pink food gel
  • 1 tsp blueberry flavouring (the one I used is coloured purple)
  • Whipped cream topping
  • 1 cup thickened/whipping cream
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • Decorations
  • 6 tsp funfetti rainbow sprinkles
  • 12 golden oreos


  1. To make the crust, add the Oreos to a food processor. Pulse until they form crumbs.
  2. Combine the Oreo crumbs with the melted butter and mix together until well combined.
  3. Press the crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in the refrigerator to firm.
  4. To make the filling, add water and gelatine to a small bowl and mix until well combined. Allow to sit for 5 minutes before microwaving for 30 seconds to melt. Set aside to cool slightly.
  5. Add the cream cheese to a food processor along with the vanilla, sweetened condensed milk and cream. Process until well combined and smooth. Add the melted white chocolate and melted gelatin mixture and process until smooth. Make sure you scrape down the bowl at least once.
  6. Add the sprinkles and use a spatula to fold through the mixture. Pour into the prepared cake tin. Use a small offset spatula to smoothen the top out before chilling for 4 hours or overnight.
  7. Take out of the springform pan and place on a serving plate.
  8. To make the ganache add all the ingredients into a microwave safe bowl and microwave for 20 seconds at a time, storing each time until smooth. Set aside to cool slightly.
  9. To prepare the cream add all ingredients to a large mixing bowl and use an electric hand beater to whip to stiff peaks.
  10. Transfer to a piping bag fitted with an open star tip.
  11. Pour the ganache over the cheesecake and spread using a small offset spatula, allowing some to drip over the sides. Allow to set in the fridge for 10 minutes.
  12. Pipe some blobs of cream on top and finish with some golden Oreos wedged in between the cream and some sprinkles over it all.