Birthday-Cake-Cheesecake-4

Birthday Cake Cheesecake

Lets celebrate the birth of a new year with a new, no bake cheesecake! Bursting with sprinkles, this cheesecake is a trifecta of creamy, vanilla sweetness. Made with vanilla lovers in mind, my brother ate the entire cake single-handed. It was that good. Kicking off with a cookie crush (with sprinkles), followed by an eggless cheesecake base with additional crushed cookies and a cup of cake mix (with more sprinkles) that gets refrigerated until firm. Then you top the edges with whipped cream and garnish with crushed cookies and sprinkles!

Are you sensing a theme yet?

It was super easy to throw together and, with no baking necessary, it would be a great option for a summer time treat that is refreshing but doesn’t heat up the house. But, as my brother can attest, these make a great year round treat. Whether it’s actually your birthday or not, you deserve to a slice of this cheesecake.

AuthorMackieDifficultyBeginner

Crust
 25 Vanilla sandwich cookies
 23 tbsp Sprinkles
 ¼ cup Butter, melted
Cheesecake Filling
 24 oz Cream cheese, soft
 ½ cup Sugar
 1 tsp Vanilla
 1 cup White cake mix
 2 tbsp Milk
 8 oz Frozen whipped topping or whipped cream
 ½ cup Confectioners' sugar
 1 ½ cups (16 cookies) Vanilla sandwich cookies, crushed
 10 Vanilla sandwich cookies, chopped
 6 tbsp Sprinkles
Topping
 ¾ cup Heavy whipping cream
 6 tbsp Confectioners' sugar
 ½ tsp Vanilla
 Vanilla sandwich cookies, halved
 Vanilla sandwich cookie crumbs
 Sprinkles

Crust
1

Place the cookies in a food processor and pulse until they form crumbs (or place in a plastic bag and beat with a rolling pin until they form crumbs). In a small bowl, combine the cookie crumbs with the sprinkles and melted butter. Stir together until well combined then press into the bottom and halfway up the sides of a 9 inch springform pan. Set in the fridge to firm.

Cheesecake Filling
2

Beat the cream cheese and sugar together with an electric mixer until smooth. Add vanilla, cake mix, and milk; mix until well combined. Fold in the whipped topping, crumbs, cookie pieces, and sprinkles. Gently stir until all ingredients are well combined. (If you mix too much, you cheesecake filling will turn gray as your sprinkles bleed various coloring into the batter.)

3

Spread the filling into the crust and smooth the top. Set in the refrigerator for 4-5 hours, or until firm. Remove the cheesecake from the pan.

Topping
4

Combine the whipping cream, confectioners' sugar, and vanilla in a large bowl. Beat on high speed until stiff peaks form. Scrape into a piping bag and pipe swirls along the edge of the cheesecake. Press cookie halves into the whipped cream swirls and garnish top with additional cookie crumbs and sprinkles, if desired. Refrigerate until ready to serve.

Ingredients

Crust
 25 Vanilla sandwich cookies
 23 tbsp Sprinkles
 ¼ cup Butter, melted
Cheesecake Filling
 24 oz Cream cheese, soft
 ½ cup Sugar
 1 tsp Vanilla
 1 cup White cake mix
 2 tbsp Milk
 8 oz Frozen whipped topping or whipped cream
 ½ cup Confectioners' sugar
 1 ½ cups (16 cookies) Vanilla sandwich cookies, crushed
 10 Vanilla sandwich cookies, chopped
 6 tbsp Sprinkles
Topping
 ¾ cup Heavy whipping cream
 6 tbsp Confectioners' sugar
 ½ tsp Vanilla
 Vanilla sandwich cookies, halved
 Vanilla sandwich cookie crumbs
 Sprinkles

Directions

Crust
1

Place the cookies in a food processor and pulse until they form crumbs (or place in a plastic bag and beat with a rolling pin until they form crumbs). In a small bowl, combine the cookie crumbs with the sprinkles and melted butter. Stir together until well combined then press into the bottom and halfway up the sides of a 9 inch springform pan. Set in the fridge to firm.

Cheesecake Filling
2

Beat the cream cheese and sugar together with an electric mixer until smooth. Add vanilla, cake mix, and milk; mix until well combined. Fold in the whipped topping, crumbs, cookie pieces, and sprinkles. Gently stir until all ingredients are well combined. (If you mix too much, you cheesecake filling will turn gray as your sprinkles bleed various coloring into the batter.)

3

Spread the filling into the crust and smooth the top. Set in the refrigerator for 4-5 hours, or until firm. Remove the cheesecake from the pan.

Topping
4

Combine the whipping cream, confectioners' sugar, and vanilla in a large bowl. Beat on high speed until stiff peaks form. Scrape into a piping bag and pipe swirls along the edge of the cheesecake. Press cookie halves into the whipped cream swirls and garnish top with additional cookie crumbs and sprinkles, if desired. Refrigerate until ready to serve.

Birthday Cake Cheesecake

Thanks to Life Love and Sugar for the recipe!

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