Easy Funfetti Cream Cheese Pie is deliciously creamy, sweet, and rich. This cheesecake-like pie looks as good as it tastes. Velvety, sprinkle-studded cream cheese filling bakes in a buttery pie crust for a pie everyone is sure to devour.
Preheat the oven to 350°F. Once the oven is preheated, blind-bake the pie crust - allow it to cool. *See Notes.
Whip the softened cream cheese and granulated sugar using a mixer until light and fluffy.
Add in the eggs, one at a time, mixing until they are incorporated.
Add the heavy cream and vanilla extract, whipping until fully combined. Fold in the sprinkles.
Pour the cream cheese filling into the prepared pie crust.
Bake the pie for 35-40 minutes or until set. (The filling should still jiggle.) Allow the pie to cool before transferring it to the refrigerator to chill for at least 4 hours.
Whipped Topping
Whip the heavy whipping cream using a mixer until soft peaks form. Add the sifted powdered sugar and whip until the cream reaches stiff peaks.
Garnish the pie with whipped topping and additional rainbow sprinkles.
Notes
Store the pie, covered, in the refrigerator. It will stay fresh for up to 3-4 days.Blind-bake (par-bake) the pie crust to prevent sogginess. To do so, line the center of the pie crust with a sheet of parchment. Fill it with pie weights or beans. Bake for 7-10 minutes. Remove it from the oven and remove the pie weights and parchment - be careful, as they will be hot. Prick the bottom of the crust with a fork and return the pie crust to the oven until the edges start to brown, about 7 minutes more. Allow the crust to cool before proceeding with the custard.