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+ servings
A funfetti cream cheese pie garnished with whipped cream and sprinkles.

Funfetti Cream Cheese Pie

Katelyn Theofanis
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.
5 from 3 votes
Prep Time 10 minutes
Cook Time 35 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 326 kcal

Ingredients
  

Cream Cheese Pie

  • 8 oz cream cheese softened
  • 8 oz heavy whipping cream
  • 2 large eggs room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • cup rainbow sprinkles plus more for garnish
  • 1 9-inch pie crust store-bought or homemade

Whipped Topping

  • 4 oz heavy whipping cream
  • 3 tablespoon powdered sugar sifted

Instructions
 

Cream Cheese Pie

  • 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.

Nutrition

Calories: 326kcalCarbohydrates: 29gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 82mgSodium: 147mgPotassium: 80mgFiber: 0.4gSugar: 20gVitamin A: 716IUVitamin C: 0.2mgCalcium: 45mgIron: 1mg
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