No Bake Birthday Cheesecake

This birthday cheesecake features a velvety vanilla and almond cheesecake filling, crisp cookie crust, and a veritable mountain of sprinkles.

  • Author: Claire Coffey
  • Prep Time: 20 minutes
  • Refrigeration: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Refrigeration
  • Cuisine: American


Units Scale


  • 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
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) sour cream, at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon butter emulsion
  • 1/3 cup sprinkles


  • 1/2 cup store-bought frosting
  • Sprinkles for garnishing



  1. Stir together the Nilla Wafer crumbs and melted butter until the crumbs are completely coated.
  2. Line the bottom of a 9" springform pan with parchment paper.
  3. Pour the crumbs into the pan and use a glass or the back of a spoon to press them into the bottom and 1 1/2" up the sides.
  4. Place in the refrigerator while you make the filling.

Birthday cheesecake filling:

  1. In a bowl that will hold at least 2 cups, whip the heavy cream on medium-high until it holds stiff peaks.
  2. In a large bowl, beat the cream cheese and granulated sugar until smooth (1-3 minutes).
  3. Scrape down the sides of the bowl, add the sour cream, vanilla, almond and butter emulsion, and continue beating until just combined.
  4. Using a spatula, gently fold the whipped cream into the batter.


  1. Remove the crust from the refrigerator.
  2. Fold the sprinkles into the batter and immediately pour it into the crust.
  3. Use an offset spatula to smooth the filling into place and level the top of the cake.
  4. Refrigerate for at least 6 hours or overnight.
  5. Garnish with a swirl of store-bought frosting and extra sprinkles. Keep cold until ready to serve.


    • 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.


Keywords: birthday cheesecake, funfetti cheesecake, no bake cheesecake