Introduction

Dunkaroos Cheesecake is a delightful twist on a nostalgic favorite, combining creamy cheesecake with fun sprinkles, mini vanilla wafers, and the iconic Dunkaroo cookies. This colorful dessert is perfect for celebrations or any time you want to treat yourself with a playful and delicious indulgence.

A slice of funfetti cheesecake is on a white plate with a crumbly, golden-brown crust at the bottom, topped by a thick, creamy layer of cheesecake filled with small colorful confetti sprinkles and mini cookie pieces. Above that is a smooth, white cream layer, decorated on its edge with bright blue swirls of frosting accented with tiny yellow cookies and more colorful sprinkles. The plate is set on a red textured cloth on a white marbled surface with scattered sprinkles and mini cookies nearby, and part of the whole cheesecake, similarly decorated, is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) vanilla wafer crumbs
1/2 cup (112g) salted butter, melted
3 tbsp (39g) sugar
3 tbsp sprinkles
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
9 tbsp (72g) all-purpose flour, divided
1 cup (230g) sour cream
2 tbsp vanilla extract
4 large eggs, room temperature
5 tbsp sprinkles
16 oz can Betty Crocker Rainbow Chip Frosting (two cans total)
1 cup mini vanilla wafers, divided
1/2 cup (112g) butter, room temperature
2 cups (230g) powdered sugar
1/2 tsp vanilla extract
1–2 tbsp cream or water
Blue gel icing color
Sprinkles (additional for decoration)
Dunkaroo cookies (2-3 packages)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 2: In a small bowl, combine vanilla wafer crumbs, melted butter, sugar, and 3 tablespoons of sprinkles. Press this mixture onto the bottom and up the sides of the prepared springform pan.
Step 3: Bake the crust for 10 minutes, then set aside to cool. Cover the pan’s outside with aluminum foil to protect it from water in the water bath; set aside.
Step 4: Reduce oven temperature to 300°F (148°C).
Step 5: In a large bowl, beat the cream cheese, sugar, and 3 tablespoons of flour on low speed until smooth and well combined. Scrape down the sides of the bowl to ensure even mixing.
Step 6: Add sour cream and vanilla extract; mix on low speed until combined.
Step 7: Add eggs one at a time, mixing slowly after each addition. Scrape bowl sides as needed. Gently fold in 5 tablespoons of sprinkles.
Step 8: In a separate bowl, stir the entire can of rainbow chip frosting with remaining 6 tablespoons of flour until well combined. This keeps the frosting from dissolving in the cheesecake.
Step 9: Spread the frosting evenly over the cooled crust. Layer half a cup of mini vanilla wafers evenly on top.
Step 10: Pour half of the cheesecake filling over the wafers, spreading evenly. Add the remaining half cup of mini vanilla wafers as a second layer.
Step 11: Spoon the remaining cheesecake filling over this second wafer layer and smooth out.
Step 12: Place the springform pan inside a larger pan. Add warm water to the larger pan until water reaches halfway up the springform pan sides without touching the top edge of the foil.
Step 13: Bake for 1 hour 10 minutes, until the center is set but still slightly jiggly.
Step 14: Turn off oven; leave door closed for 30 minutes to continue gentle cooking and cooling.
Step 15: Crack the oven door open and let the cheesecake cool slowly for another 30 minutes to prevent cracking.
Step 16: Remove the pan from the oven and water bath. Refrigerate for 5-6 hours or preferably overnight until firm.
Step 17: Remove cheesecake from the springform pan and transfer to a serving dish.
Step 18: To make blue buttercream, beat butter until smooth. Gradually add half the powdered sugar, mixing well.
Step 19: Add vanilla extract and 1 tablespoon cream or water; mix until smooth.
Step 20: Add remaining powdered sugar and mix until combined. Add extra cream or water as needed for spreadable consistency.
Step 21: Tint the buttercream with blue gel icing color; set aside.
Step 22: Spread some of the second can of rainbow chip frosting over the cheesecake top, leaving a border around the edges.
Step 23: Pipe the blue buttercream around the edge of the cheesecake using a piping bag with a decorative tip.
Step 24: Decorate the top with additional sprinkles and Dunkaroo cookies for a fun finishing touch.

Tips & Variations

Use room temperature ingredients to ensure a smooth cheesecake batter without lumps.
Low-speed mixing helps minimize air incorporation, reducing the risk of cracks on the cheesecake surface.
For a different flavor, swap vanilla extract with almond extract in the filling.
If you don’t have a springform pan, any deep cake pan will work, but be cautious when removing the cheesecake.
Try using other funfetti or rainbow chip frostings for varied flavor and color combinations.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture and flavor, allow the cheesecake to sit at room temperature for about 20 minutes before serving. Leftover cheesecake can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A three-layer round cake with a thick bottom layer of crumbly light brown cookie crust dotted with colorful confetti pieces, a middle smooth pale yellow creamy layer, and a top smooth white frosting layer sprinkled with tiny confetti bits. Around the top edge is a thick, bright blue piped frosting border adorned with small beige cookie rounds evenly spaced, topped with scattered multicolored confetti. The cake sits on a silver round tray, placed on a white marbled textured surface with colorful confetti scattered around. In the background, there is a blurred bowl filled with sprinkles and a pink plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

The water bath helps the cheesecake bake evenly and prevents cracks by regulating temperature and moisture. While you can skip it, the texture may be less creamy and cracks are more likely.

What if I don’t have Betty Crocker Rainbow Chip Frosting?

You can substitute with any similar rainbow chip or funfetti frosting, or even vanilla frosting mixed with sprinkles. The flour added to the frosting helps it stay stable during baking, so be sure to include that step.