Featuring a velvety vanilla and almond cheesecake filling, crisp cookie crust, and a veritable mountain of sprinkles, this birthday cheesecake captures the festive spirit of birthdays, no baking required.
Let's be honest: Birthdays are a lot of work!
There's the cleaning, the baking, the party throwing and the all-around mountain of emotional labor... Which is why my favorite birthday treats are the easiest ones.
Whether I'm upgrading a boxed cake mix or making something easy from scratch (like white chocolate brownies or a chocolate coffee cake), sometimes, life just requires keeping it simple.
And like this birthday cheesecake, simplicity can make it all the sweeter!
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Ingredients
Below, you'll find tips on key ingredients and their role in the baking process. A full list of ingredients and measurements is available in the recipe card.
- Heavy whipping cream: A well-whipped heavy cream is the secret to getting a thick, no-bake filling. Heavy cream and heavy whipping cream can be used interchangeably (they're actually the same thing).
- Cream cheese: This recipe works best with full-fat cream cheese. Cream cheese spread should not be used as a substitute.
- Granulated sugar: This is the secret ingredient for a perfectly smooth batter. Beating the sugar and cream cheese together breaks down the cream cheese and makes it silky smooth.
- Sour cream: Adds an additional tanginess to the filling.
- Almond extract: I like to round out the flavor of this very vanilla-forward cake with just a little bit of almond extract. The addition of almond also gives this cake that signature Funfetti flavor and moves it beyond just another vanilla cake.
- Nilla wafers: I like to use Nilla Wafers because of their texture and vanilla flavor, but any wafer or digestive biscuit would work.
- Butter emulsion: Adds butter flavor without having to add more butter to the recipe. I like the way this mimics the buttery flavor of sponge cake, but you can leave it out if you don't have it on hand.
Alternative crusts
While I like a good ol' fashioned Nilla Wafer crust for this cheesecake, you could really use just about any cookie crust.
Other tasty options include an Oreo crust (like in this chocolate strawberry cheesecake), a no-bake graham cracker crust (like in this banoffee cheesecake), or a baked graham cracker cookie crust (like in this mimosa tart).
How to make this birthday cheesecake
First, make the crust.
Stir together the Nilla Wafer crumbs and butter until coated.
Press into the bottom and up the sides of a lined 9" springform pan.
Refrigerate.
Second, making the filling.
Whip the heavy cream to stiff peaks.
Beat together the sugar and cream cheese. Add the sour cream, extracts and emulsion and beat until combined.
Fold the whipped cream into the batter.
Add the sprinkles, fold and immediately pour into the prepared crust.
Refrigerate for at least 6 hours.
Finally, garnish with store-bought frosting and extra sprinkles.
Keep cold until ready to serve.
Expert tips
- The key to a perfect crust is making sure it’s tightly packed. Use the back of a spoon or a greased cup to really press the crumbs into place.
- If you want to save time by making the crust ahead, you can keep this crust in the refrigerator for a few days or up to 3 months in the freezer. Make sure to thaw before filling.
- Softening cream cheese: If your cream cheese isn't room temperature, you can cut it into cubes and microwave it in 15-second increments to soften it.
- Slicing: The best way to cut this cake is with a large, sharp knife. Clean between slices.
Storage
This cheesecake should be stored in the refrigerator ('cause, you know, dairy) and will last up to 3-4 days.
Freezing your cheesecake: You can wrap your ungarnished cheesecake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight.
More celebration cakes
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.
Recipe
No Bake Birthday Cheesecake
This birthday cheesecake features a velvety vanilla and almond cheesecake filling, crisp cookie crust, and a veritable mountain of sprinkles.
- Prep Time: 20 minutes
- Refrigeration: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Ingredients
Crust:
- 2 cups (200g) Nilla wafers, finely crushed
- 8 tablespoons (113g) unsalted butter, melted
Cheesecake filling:
- 1 cup (240ml) heavy whipping cream
- 24 ounces cream cheese, at room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (60g) sour cream, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon butter emulsion
- ⅓ cup sprinkles
Decoration:
- ½ cup store-bought frosting
- Sprinkles for garnishing
Instructions
Crust:
- Stir together the Nilla Wafer crumbs and melted butter until the crumbs are completely coated.
- Line the bottom of a 9" springform pan with parchment paper.
- Pour the crumbs into the pan and use a glass or the back of a spoon to press them into the bottom and 1 ½" up the sides.
- Place in the refrigerator while you make the filling.
Birthday cheesecake filling:
- In a bowl that will hold at least 2 cups, whip the heavy cream on medium-high until it holds stiff peaks.
- In a large bowl, beat the cream cheese and granulated sugar until smooth (1-3 minutes).
- Scrape down the sides of the bowl, add the sour cream, vanilla, almond and butter emulsion, and continue beating until just combined.
- Using a spatula, gently fold the whipped cream into the batter.
Assembly:
- Remove the crust from the refrigerator.
- Fold the sprinkles into the batter and immediately pour it into the crust.
- Use an offset spatula to smooth the filling into place and level the top of the cake.
- Refrigerate for at least 6 hours or overnight.
- Garnish with a swirl of store-bought frosting and extra sprinkles. Keep cold until ready to serve.
Notes
-
- The key to a perfect crust is making sure it’s tightly packed. Use the back of a spoon or a greased cup to really press the crumbs into place.
- If you want to save time by making the crust ahead, you can keep this crust in the refrigerator for a few days or up to 3 months in the freezer. Make sure to thaw before filling.
- Softening cream cheese: If your cream cheese isn't room temperature, you can cut it into cubes and microwave it in 15-second increments to bring it up to an approximate room temperature.
- Slicing: The best way to cut this cake is with a sharp knife. Clean between slices.
- Storage: Can be stored in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 531
- Sugar: 31g
- Sodium: 327mg
- Fat: 39.9g
- Saturated Fat: 22.6g
- Carbohydrates: 39.9g
- Fiber: 0g
- Protein: 5.2g
- Cholesterol: 101mg
Sharon says
This is a great birthday dessert for when time is tight but you still want to celebrate with the perfect treat.
Noelle says
I LOVE the addition of the sprinkles!! Absolutely delicious. Thank you for putting together a unique birthday cheesecake!
Linda says
A no-bake dessert? Count me in for a treat! This cheesecake is so smooth and creamy, and makes a perfect treat when I don't feel like baking.
Megane says
Such a great cake! So easy and so tasty. How is it all your cakes are so amazing. I feel like such a good cook when I make one.
Marta says
I loved this no-bake birthday cheesecake! I made it for my daughter's birthday, but ate more of it than she did, LOL! I'll definitely add this recipe to my desserts folder.
Hayley Dhanecha says
Over the weekend we celebrated my little niece's birthday with this no-bake birthday cheesecake! She was super happy seeing her favourite funfetti in her birthday cake 🙂
Elena says
This cheesecake was a hit! The creamy filling paired perfectly with the crunchy cookie crust, and the colorful sprinkles added a fun touch.
Lori | The Kitchen Whisperer says
Happy Birthday TO ME! This was so delicious and so luscious! We devoured it within days! Such a great, light treat!
Tristin says
I am a huge fan of sprinkles, but I was sold at “no bake” dessert! This made the perfect birthday cake.
Cathleen says
I can't stop making this cheesecake! I love that it is no bake, because I can't stand turning on the oven lately in this heat. Thank you so much for sharing this recipe 🙂