No Bake Birthday Cheesecake

slice of cheesecake on a small white plate with a pink fabric under plate

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5 from 3 votes

This No Bake Birthday Cheesecake is loaded with vanilla pudding, yellow cake mix, and rainbow sprinkles!

Prep Time25

Cook Time0

Chill Time8

Total Time8 25

Servings: slices

Author: Miranda Couse

Ingredients

Crust

30 Birthday Cake flavored Oreos
8 tablespoons butter melted

Cheesecake

2 cups heavy whipping cream
3 ounce box instant vanilla pudding mix
24 ounces cream cheese room temperature
1 1/2 cups dry yellow cake mix heat-treated
1 cup granulated sugar
2 teaspoons vanilla extract

Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
rainbow sprinkles

Instructions

Crust

Lightly spray the sides of a 9-inch springform pan with nonstick baking spray. Line the sides with a 3-inch wide strip of parchment paper. The cheesecake will go above the 9-inch springform pan, but the parchment paper strip will catch it. You can also use a 9.5-inch springform pan to prevent overfill.
Add the 30 Birthday Cake flavored Oreos in a food processor and pulse until fine crumbs form. You can also add them to a storage bag and smash with a rolling pin. The Oreo filling may stick to the bag.
Add in the melted 8 tablespoons butter and continue to pulse until the crumbs are all coated with butter.
Pour the crumbs into the prepared pan and firmly press them into the bottom and up the sides of the pan.
Place in the fridge to chill while preparing the cheesecake batter.

Cheesecake

In a microwave-safe bowl or plate, add the 1 1/2 cups dry yellow cake mix. Microwave in 30-second intervals and whisk after each interval to avoid the mix clumping. Continue to microwave and whisk until the dry cake mix reaches 165 degrees F. Let cool completely before adding it to the cake mix.
In a large bowl, add in the 2 cups heavy whipping cream and 3 ounce box instant vanilla pudding mix. Beat with a hand mixer on medium until stiff peaks form. Set aside.
In a separate bowl, add in the 24 ounces cream cheese. Beat with the hand mixer on medium until smooth.
Add in the heat-treated 1 1/2 cups dry yellow cake mix and 1 cup granulated sugar. Continue to beat until everything is incorporated.
Add in the 2 teaspoons vanilla extract and beat just until combined.
Add the vanilla pudding whipped cream in with the cream cheese mixture. Beat for 1 to 2 minutes until smooth.
Pour the cheesecake batter on top of the chilled crust. Spread it out evenly with an offset spatula.
Place in the fridge overnight or for 8 hours until set.
Add the whipped cream and sprinkles before serving.

Whipped Cream

In a large bowl, add in the 1 cup heavy whipping cream and 2 tablespoons powdered sugar. Beat with a mixer on medium until stiff peaks form.
Remove the cheesecake from the pan and pull the parchment paper strip off the sides of the cheesecake.
Add the rainbow sprinkles to the top of the cheesecake. I left about an inch around the edge for the whipped cream.
Place the whipped cream in a piping bag fitted with the Wilton 1M piping tip. Pipe swirls on the edge of the cheesecake.

Notes

To heat-treat the yellow cake mix, place in a bowl or on a plate with a lip. Microwave in 30-second intervals and whisk the mixture after each interval to prevent clumping until the cake mix reaches 160 to 165 degrees F. You'll need to let the cake mix to cool completely before adding it the no bake cheesecake to prevent it from getting too soft.

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

Nutrition