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.
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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