With a layer of no-bake cheesecake on top of a birthday cake crust, this cheesecake is the perfect birthday treat. The base is moist and fluffy and the cheesecake is rich and creamy, all with EXTRA sprinkles. But don’t be deceived by this cake and cheesecake combo. It’s very easy to make and tastes as good as it looks!
How to make a cake bottom cheesecake
The base of this recipe is a moist sprinkle-filled vanilla cake which sits underneath a layer of cheesecake. It may sound like a complicated process to marry these two together, but it’s actually very quick and easy.
First, bake the cake. It’s important to bake this layer in a springform pan for two reasons: One, it’s the best way to release the cake once and two, it’s deep enough to hold both of the layers. Once it’s chilled, it’s easy to release the ring and lift the cake off of the bottom plate.
After the cake is baked and cooled, the layer of no-bake cheesecake is poured on top. The cake itself bakes into an even and flat layer, making it the perfect base for the cheesecake. The cheesecake batter is also thin and spreadable, so you’re left with two seamless layers that lay even and equal to one another.
The cake is then chilled for at least 2 hours to set. Once firm, it’s easy to release, slice, and serve up your birthday cheesecake!
Easy no-bake cheesecake tips
In order to achieve a baked layer of cake batter on the bottom, this recipe requires a no-bake cheesecake on top. It’s quick, easy, and requires minimal ingredients. Here are a few tips to ensure it turns out perfect:
- Use C&H Sugar – The cheesecake is chilled, not baked, so it’s important to use a quality sugar that won’t leave you with a gritty texture. C&H Granulated Sugar is the ONLY sugar I bake with for this exact reason. The granules are very fine and blend seamlessly into this cheesecake layer. In the end you’re left with a creamy and sweet cheesecake layer that compliments the confetti cake bottom.
- Bloom the gelatin – This cheesecake holds together with the use of gelatin. Before adding it to the batter, allow it to bloom. Blooming allows the gelatin to soften, providing you with a smooth cheesecake layer. To bloom, add the gelatin to a bit of water. After a few minutes, it will thicken and absorb all of the water. Place it into the microwave for 15 seconds to liquify, then pour it into the cheesecake batter.
- Use room temp cream cheese – It’s VERY important that the cream cheese is softened to room temperature before use. Otherwise, you’ll be left with a lumpy cheesecake layer. Allow the cream cheese to sit at room temperature for about 1 hour before mixing it into the batter. If you remove it from the fridge when you place the cake layer into the oven, it should be softened by the time the cake layer cools.
- Slowly add the cream – Slowly pour in the heavy cream as the mixer is running. If you pour it in all at once, it will overwhelm the batter and make it difficult to combine the thick cream cheese and the thin heavy cream. This may lead to a lumpy batter.
Once the batter is prepped, it should resemble the consistency of a thin pudding – smooth and pourable but not completely liquid. Pour it on top of the cooled cake layer and give the pan a gentle jiggle to allow the layer to settle and even out. Now the cake just has to chill for 2 hours and it’s ready to serve!
What are the best sprinkles to use?
For this recipe, I recommend using rainbow jimmies. These are the oblong sprinkles that you see in these photos. Try to avoid using nonpareil sprinkles (these are the tiny round variety) as they will bleed into the cake and cheesecake layer.
How to serve no-bake birthday cheesecake
Once the cake is film and chilled, run a small knife all around the edge of the pan and release the ring. You can serve the cake on the springform cake base, or transfer the cake to a serving plate by lifting it up by the parchment paper underneath.
Allow the cake to rest at room temperature for 30-45 minutes to soften. The cake will become tender and the cheesecake will turn a bit creamier. This is the best time to serve the cake.
Once the cheesecake layer is chilled and set, it will not return to its original liquid form. This means it can sit out at room temperature for hours and still hold its shape. But avoid placing it outside (if making this for a party) as the buttercream will melt and the cheesecake layer will become too soft.
Can I make this recipe gluten free?
Yes. Swap the all purpose flour for 3/4 cup + 2 tbsp gluten free all purpose baking flour. Make sure it has xanthan gum in the mix. The cake may need to bake for a few extra minutes, so make sure to test the center with a toothpick to ensure it’s done.
Can I make this cake in a different pan?
For ease, I recommend sticking with the 9″ springform pan. You could also use a 9″ cake pan or a square 8″ or 9″ pan, but just know that you will not be able to lift the cake out of the pan and it should be sliced and served from the pan it was baked in.
Can I freeze this cheesecake?
Yes, you can store any leftovers in the freezer for up to one month. To freeze, place the cake or cake slices in an airtight container and freeze. Once frozen solid, I recommend wrapping the cake in plastic wrap and then returning to the container in the freezer. This will prevent freezer burn.
When you want a slice, allow the cake to thaw at room temperature for about an hour before eating.
For more birthday recipes, check out my:
Make sure to tag me @butternutbakery on Instagram and comment below if you make this Birthday Cake Cheesecake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!Print
A layer of no-bake cheesecake on top of a confetti cake bottom – the perfect birthday treat!
- 1/4 cup (55g) unsalted butter, room temp
- 1/2 cup (100g) C&H Granulated Sugar
- 2 tbsp vegetable oil
- 1 large egg, room temp
- 1 tsp vanilla extract
- 3/4 cups (100g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (85g) whole milk
- 1/2 tsp vinegar
- 1/3 cup (80g) rainbow sprinkles
- 1 packet unflavored gelatin (about 1 tbsp)
- 1/4 cup cold water
- 16 oz cream cheese, room temp
- 3/4 cup (150g) C&H Granulated Sugar
- 2 tsp vanilla extract
- 1 cup (230g) heavy cream
- 1/2 cup (90g) rainbow sprinkles
- 1/2 cup (110g) unsalted butter, room temp
- 1 1/2 cups C&H Confectioners Sugar
- 1 tsp vanilla extract
- 2–3 tsp milk
- 1/4 cup (45g) rainbow sprinkles (for sprinkling on top)
- Preheat the oven to 350F and coat a 9″ springform pan in nonstick spray. Line the bottom with parchment paper and set aside.
- In a glass, add the whole milk and vinegar. Let it sit and curdle while you make the batter (this will act as our buttermilk).
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl using a hand or stand mixer with the whisk attachment, mix together the butter, sugar, and oil until light, fluffy, and creamy.
- Scrape down the bowl and give it another mix.
- Add in the egg and vanilla and mix until smooth.
- Scrape down the bowl and give it another mix.
- Alternating between the milk and dry ingredients, add in half of the dry ingredients and mix. Then add all of the milk and mix until smooth. Finally mix in the remaining dry ingredients until well combined.
- Using a rubber spatula, fold in the sprinkles and pour the batter into your prepared pan. Spread it even and bake for 20-25 minutes or until a toothpick in the center comes out clean. The edges and top will turn a deep golden brown.
- Leave the cake in the pan and allow it to cool completely before making the cheesecake layer. You can speed up this process by placing it in the refrigerator uncovered for about 45 minutes.
- In a small dish, mix together the gelatin and water. Let it sit and bloom while you prep the rest of the ingredients.
- In a mixing bowl using a hand or stand mixer with the whisk attachment, mix together the cream cheese and sugar until smooth.
- Mix in the vanilla and then scrape down the bowl. Give it another mix.
- Slowly pour in the heavy cream with the mixer still running.
- Once smooth, place the gelatin mixture in the microwave for about 15 seconds to liquify. Slowly pour it into the cheesecake batter with the mixer running.
- Fold in the sprinkles and pour the batter over the cooled cake layer. Spread it even and place it in the refrigerator uncovered for at least 2 hours to set. For best results, cover the cake with plastic wrap after the 2 hours and let it chill overnight.
- Using a hand or stand mixer with the whisk attachment, mix together the butter and 1 cup powdered sugar. Once smooth, add in the remaining powdered sugar.
- Mix in the vanilla and the milk as needed. If it’s too thick, add 2-3 teaspoons of milk. If it’s the right consistency, leave out the milk.
- To release the cake, run a small knife all around the edge of the cake. Lift the springform ring and carefully remove the cake from the bottom plate (if you choose to do so) and transfer to a cake platter.
- Pipe on the buttercream and add the extra sprinkles on top. Allow the cake to sit at room temperature for 30 minutes to an hour for the best texture. Slice and enjoy!
Keywords: birthday cheesecake, confetti cake, cake bottom cheesecake