No-Bake Birthday Cake Cheesecake

Ingredients

For the Crust

• 2 cups graham cracker crumbs (or vanilla cookie crumbs)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling

• 16 oz (450 g) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cake batter extract (optional)
• 1½ cups heavy whipping cream, cold
• ½ cup rainbow sprinkles (jimmies work best)

For Topping

• Whipped cream
• Extra rainbow sprinkles
• Birthday candles (optional)

Instructions

1. Prepare the Crust

1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
2. Mix until the crumbs resemble wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Refrigerate for 20–30 minutes to set.

2. Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add powdered sugar, vanilla extract, and cake batter extract. Beat until fully combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
5. Fold in the rainbow sprinkles.

3. Assemble

1. Spread the cheesecake filling evenly over the chilled crust.
2. Smooth the top with a spatula.
3. Cover and refrigerate for at least 6 hours, preferably overnight.

4. Decorate and Serve

1. Remove the cheesecake from the springform pan.
2. Top with whipped cream swirls and additional sprinkles.
3. Slice and serve chilled.

Tips

• Use jimmies sprinkles: They hold their color better and won’t bleed into the filling as much as nonpareils.
• Chill overnight: This gives the cheesecake the best texture and makes slicing easier.
• For extra birthday cake flavor: Add ½ cup finely crumbled vanilla cake or golden sandwich cookies to the filling.
• Clean slices: Wipe your knife with a warm damp towel between cuts.
• Make ahead: This cheesecake can be prepared 1–2 days in advance and kept refrigerated until serving.
• Freeze for later: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Yield: 10–12 servings
Prep Time: 20 minutes
Chilling Time: 6 hours or overnight
Total Time: About 6 hours 20 minutes