This easy No-Bake Funfetti Oreo Birthday Cake Cheesecake is full of birthday cake flavor! Made with Funfetti cake mix & Golden Birthday Cake Oreos, it’s the perfect recipe for any celebration.
The Best Birthday Cake Cheesecake
Nothing says “Happy Birthday!!!” like Funfetti birthday cake. It’s that kiddo-friendly, fluffy, vanilla cake chock-full of rainbow sprinkles that we have all devoured enthusiastically regardless of our age. Imagine that nostalgic delight combined with my favorite dessert, cheesecake.
The tang of the cheesecake perfectly balances the glorious sweetness of the Funfetti cake mix (with extra sprinkles) incorporated into the batter. Sounds pretty perfect, right? Sandwich it between a Golden Birthday Cake Oreo crust and a light and fluffy whipped cream topping and you’ve got yourself a dessert perfect for any celebration.
More in a chocolate Oreo cookie mood? I get it. I love those too. Try my Best Oreo Cheesecake or this No-Bake Oreo Cheesecake.
What Does Funfetti Cheesecake Taste Like?
Funfetti cheesecake tastes like the perfect combination of sweet, nostalgic, light, and fluffy vanilla birthday cake (you know, the kind with rainbow sprinkles in it!) and delightfully tangy cheesecake. It is chock-full of Golden Birthday Cake Oreos, rainbow sprinkles, and Funfetti flavor. Sugar rush anyone?
What You’ll Need
Golden Birthday Cake Oreos, Funfetti cake mix, rainbow sprinkles, and more. Can you think of a more celebratory combination? Here’s what you’ll need to make this birthday cake cheesecake. Scroll to the recipe below for detailed measurements.
For the crust
- Golden Birthday Cake Oreos. Out of oreos? No problem. You could easily sub in Nila wafers or graham crackers here.
- Sprinkles. Choose whichever color you’d like. I am partial to rainbow sprinkles.
- Butter. You will need to melt the butter. It holds all the crumbs and sprinkles together.
For the filling
- Cream cheese. The cream cheese must be at room temperature. It will incorporate into the batter much more smoothly, giving you a smooth, creamy filling. Be sure to use brick-style cream cheese, which is thicker than tub-style.
- Sugar. Use granulated sugar here.
- Vanilla extract
- Funfetti cake mix. You are actually going to heat treat the cake mix before adding it to avoid any issues from raw flour.
- Milk. I suggest using whole milk or 2%.
- Cool whip. Feeling adventurous? Make your own homemade whipped cream instead!
- Golden Birthday Cake Oreo crumbs
- Golden Birthday Cake Oreo, chopped
- Sprinkles. I like rainbow sprinkles, but you can choose whichever color you’d like.
For the whipped cream topping
- Heavy whipping cream. The heavy whipping cream must be cold otherwise it will not hold volume properly.
- Powdered sugar. Do not attempt to use a different sugar here. The powdered sugar stabilizes the whipped cream so it won’t wilt.
- Vanilla extract
- Golden Birthday Cake Oreo crumbs. These are optional, but fun on top.
- Golden Birthday Cake Oreos
How to Make No-Bake Funfetti Oreo Birthday Cake Cheesecake
A crust, a glorious filling, and a light and fluffy whipped cream is all it takes folks. Here’s a basic rundown of how to make this delightful birthday cake cheesecake. Make sure to scroll to the recipe below for more detailed instructions.
To make the crust
- Pulse the Oreos and sprinkles in a food processor to form crumbs.
- Combine the Oreo crumbs and sprinkle mixture with the melted butter.
- Press the crust into the bottom and halfway up the sides of a springform pan and refrigerate until firm.
To make the filling
- Mix together the cream cheese and sugar until smooth.
- Add the vanilla extract, cake mix, and milk and mix until combined.
- Fold in the Cool Whip followed by the Oreo crumbs, chopped Oreos, and sprinkles.
- Spread the filling over the crust and refrigerator for 4-5 hours before removing the sides of the springform pan.
To finish
- Whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Pipe swirls of whipped cream around the top of the cheesecake.
- Garnish with Oreo crumbs and Oreo halves.
Tips for Preparing a No-Bake Cheesecake
I love a no-bake cheesecake. They are so quick and easy to throw together. There are a few simple tips and tricks that will give you the best possible outcome.
- Room-temperature cream cheese. Unless you want lumps in your cheesecake filling, make sure your cream cheese is at room temperature. It will incorporate smoothly with the other ingredients whereas cold cream cheese will not.
- Cold heavy whipping cream. It is crucial that the heavy cream start out chilled. It will not hold volume in the whipping process otherwise. No one wants a flat whipped cream.
- Use a springform pan. Trust me. Pulling a cheesecake out of a normal cake pan is an absolute pain. Make sure to use a springform pan. It will leave you with a much cleaner, more visually appealing, hassle-free result. Don’t have one? You can easily purchase a springform pan online or in stores.
- Let it set. In order for the filling to firm up properly, this no-bake cheesecake must chill in the refrigerator for at least 5 hours before topping and serving. Otherwise, you will have a sloppy mess.
Serving Suggestions
This celebratory dessert is a magnificent experience all on its own. That doesn’t mean you can’t dress it up a bit with a fun accompaniment or two. Here are some of my favorite things to serve alongside this birthday cake cheesecake.
- Ice cream. Serve this yummy dessert with a scoop of vanilla ice cream. Got a little extra time on your hands? Make your own! This Birthday Cake Ice Cream will absolutely blow your mind.
- Sauce. I love drizzling a bit of my Easy Homemade Hot Fudge Sauce, Easy Strawberry Sauce, or even this Easy Salted Caramel Sauce Recipe over this no-bake birthday cake cheesecake.
How to Store Leftovers
Find yourself with leftovers? No problem. Go ahead and close the remainder of the cheesecake in an airtight cake carrier and store it in the refrigerator for up to 5 days. No cake carrier? No problem. Wrap the birthday cake cheesecake in a double layer of plastic wrap and store it in the refrigerator for up to 5 days. Use toothpicks to prop the plastic wrap away from the cake so as not to ruin any decorations.
Can I Freeze This?
You can! I suggest doing so before adding the whipped cream topping. Place the untopped cake in the freezer for a couple of hours to firm up (this is called flash freezing) before wrapping it in a double layer of plastic wrap and storing it in the freezer for up to 2 months.
Already topped the cake and looking to store slices? Flash freeze the individual slices before (a) wrapping them in plastic wrap or (b) sealing them together in an airtight container with a sheet of parchment paper separating any layers. Store the slices in the freezer for up to 2 months.
Regardless of the method you choose, when it comes time to enjoy, transfer the cake or slices to the refrigerator to thaw overnight before diving in.
More Oreo Cheesecakes
I. Love. Oreos. I also equally love cheesecake. So, naturally, I have a plethora of Oreo cheesecake recipes just waiting for you to try. This birthday cake cheesecake is exceptional but here are some of my other favorites.
- No Bake Oreo Cheesecake
- Best Oreo Cheesecake
- Chocolate Oreo Cake
- Ultimate Oreo Cheesecake
- Mint Oreo Cheesecake
- Oreo Brookie Cheesecake
No-Bake Funfetti Oreo Birthday Cake Cheesecake Recipe
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Ingredients
For the crust
- 25 Golden Birthday Cake Oreos
- 2-3 tablespoons sprinkles
- ¼ cup (56g) butter (melted)
For the filling
- 24 ounces (678g) cream cheese (room temperature)
- ½ cup (104g) sugar
- 1 teaspoon vanilla extract
- 1 cup Funfetti cake mix (heat treated)
- 2 tablespoons milk
- 8 ounces cool whip (or homemade whipped cream)
- 1 ½ cups (162g) Golden Birthday Cake Oreo crumbs (from about 16 Oreos)
- 7-10 Golden Birthday Cake Oreos (chopped)
- 6 tablespoons sprinkles
For the whipped cream topping
- ¾ cup (180ml) heavy whipping cream (cold)
- 6 tablespoons (44g) powdered sugar
- ½ teaspoon vanilla extract
- Golden Birthday Cake Oreo crumbs (optional)
- Golden Birthday Cake Oreos (cut in half)
Instructions
To make the crust
- To make the crust, add the Oreos and sprinkles to a food processor. Pulse until they form crumbs.
- Combine the Oreo crumbs and sprinkles with the melted butter and stir together until well combined.
- Press the crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in the refrigerator to firm.
To make the filling
- To make the filling, mix the cream cheese and sugar together in a large bowl with a mixer until smooth and well combined.
- Add the vanilla extract, cake mix and milk and mix until well combined.
- Fold in the Cool Whip (or homemade whipped cream).
- Add the Oreo crumbs, chopped Oreos and sprinkles and gently stir until well combined.
- Spread the filling evenly into crust and smooth the top. Set in the refrigerator until firm, 4-5 hours.
- Remove the cheesecake from the pan.
To finish
- To make the whipped cream topping, add the heavy cream, powdered sugar and vanilla extract to a large bowl. Whip on high speed until stiff peaks form.
- Pipe swirls of whipped cream around the top of the cheesecake. Top with additional Oreo crumbs and Oreo halves, if desired.
- Refrigerate until ready to serve.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
Hi Lindsay,
Please make sure you include baking instructions for the funfetti ingredient. Adding uncooked flour to a recipe can give you salmonella poisoning! I’m making this for a birthday dinner and it looks to die for… Pun intended ????
How far in advance can you make his and keep in the fridge ?
I try not to make things more than a day or two in advance, but it should be ok for about 3 days if you need.
Also, Do the cookie crumbs and halves in the filling change the texture? Do the halves get soggy?
The cookies do add some texture to the cheesecake, but they don’t get soggy.
Would you be able to omit the funfetti batter from the recipe and just have the center be good and no bake still?
You could leave it out, yes.
Hi from Arkansas. My daughter chose this dessert for her 17th birthday which was may the 2nd. We couldn’t find the golden birthday oreoes but found the chocolate ones and decided to use those instead. It turned out great everyone was pleased with the finished dessert. Thanks for the great recipe.
Awesome! So glad you enjoyed it!
Hello – would this still be as good if I cut the recipe in half ?
Sure, you’d probably just want to use a smaller pan.
I was very disappointed with the results for a couple of reasons. The ratio of butter to crumbs for the crust did not allow the crust to set up good even after being in the refrigerator for several hours on its own. The consistency of the finished product was glue like. Also, It was impossible to cut Oreos in half, to decorate the top of the dessert, without them crumbling into pieces. Not happy to have wasted my money and effort.
I can’t find the Golden birthday cake Oreo’s only chocolate ones.. should I just get the regular golden ones and scrape the filling from the chocolate?
You certainly could, though that would take some time. You could also just use regular Golden Oreos. There’d still be quite a bit of the cake flavor from the cake mix.
Hello!! I am currently baking this and had a quick question? How long do the crust in the fridge to firm?
However long it takes to make the filling is fine. It’ll all continue to firm up when you put the finished cheesecake in the fridge.
Hi, I just want to say that I made this for someone at work last week. It was her birthday and I must say everyone was astonished at how beautiful it was! My co-workers thought I bought it at a local bakery. I even had people placing orders for one of their own lol. I will note that the cookies on top will get kind of soft from being in the refrigerator with all that moisture. I mean who cares because they’re Oreos but if you want crunchy cookies, don’t leave them in the fridge too long or add at the last minute. Also, I wanted to let you know that every potluck we’ve had at work has featured something from either your cookbook or website and I’ve become a small celebrity lol. My rule is you don’t get to eat anything I bake for the potluck if you don’t bring anything yourself and let’s just say participation is at an all-time high. I’ve made it my mission to bake your entire cookbook too!! Thanks for being awesome!!
I’m so happy to hear that you’ve enjoyed the recipes and cookbook Shauntreva! Thank YOU for being awesome! 🙂
Hi, i’m write from Italy and I want to cook this cake but how can i substitute the funfetti cake mix??thank you
Do you have cake mixes in Italy you can add sprinkles to? That’d be the best option.
Does it freeze well?
It should freeze just fine. Just wrap it well before freezing and thaw it in the fridge.
Hi, this cake looks adorable and delicious! I plan on making it next week for my daughter! For the crust, do you use the entire oreo filling and all? Or just the cookie part?
Yes, the entire cookie.
Tried it and wow…… awesome alternative to birthday cake – kids loved it! 2 Qs though…. mine was quite dense even before it set and didnt have the cheese cake texture – could it be the cream I used? (We in new Zealand – used thickened cream) should I have ratherused normal? And – the crust was a tad sweet – could plain biccies work?
I’m not real familiar with international ingredients. Thickened cream sound harmless, but I’m not sure. The texture of this is a little different given the cake mix and cookies. I assume biccies are another cookie? I’m sure that’d be fine. 🙂
“So to fight off the constant urge to devour every cookie in the package, I put them into a cheesecake and shared. I’m nice like that.”
This cracked me up.
As always, the recipe looks delicious, and I can’t wait to try it out.
Ha! Thanks Jennie! My biggest problem is that I don’t have an office to pawn things off on people anymore. 😉
on the no bake golden cheese cake when you use the confetti cake mix is that dry or make up with oil and eggs. thanks looks grat. thanks
It’s dry.
Happy Belated Birthday Lindsay! Pray you have many more. Your cake is beautiful and always impressed by your talents.
For those of us not quite as talented in the decorating and developing of recipes that you are, please clarify-the 1 cup of cake mix. Did you use a cup of funfetti cake mix? Or did you use white cake or yellow cake? All three have distinct different tastes to me; maybe it wouldn’t matter which but for grins and giggles would like to know what you used as the photo is almost worthy of taking a bite!
Thanks Vickie! Terrific point – I’ve updated the ingredients. I used a Funfetti cake mix – the best there is. 🙂
Hello how do I toast the cake mix
Preheat your oven to 350 and bake it for about 5 minutes, then let it cool.