Birthday Cake Cheesecake
Birthday Cake Cheesecake is a delicious no bake cheesecake featuring a sugar cookie crust, and multiple brightly colored cheesecake layers. It’s a dessert that’s as delicious as it is beautiful!
This no bake cheesecake may have the word birthday in its name, but we love to make this easy dessert for almost any occasion. Because you can change coloring options for the layers, it makes a great addition to any get-together, no matter the season or holiday.
Table of contents
❤️ Why You’ll Love This Recipe
- It uses simple ingredients, so you don’t have to track down any specialty items.
- It’s no bake, so there’s no need for water baths and intricate cooling methods.
- It’s rich, creamy, and full of delicious cheesecake flavor everyone loves.
- It’s the perfect addition to any party or special occasion.
🛒Ingredients
As an Amazon Associate, I earn from qualifying purchases. All the ingredients you need to make this cheesecake are listed here, but you can find their exact amounts in the recipe card at the end of the post.
Crust
- Sugar cookie mix (prepare according to package directions)
Cheesecake
- Cream cheese – softened
- Heavy cream – whipped
- Powdered sugar
- Vanilla
- Sugar
- Unflavored gelatin – bloomed in water
- Neon Pin, Hot Aqua, Pastel Purple, and Pastel Aqua Blue food coloring gels
- Godiva Birthday Cake Truffles
Frosting
- Cream Cheese
- Butter
- Vanilla
- Heavy cream
- Powdered Sugar
🔪 How to Make Birthday Cake Cheesecake
At first glance, it might seem difficult to make this vibrant, multi-layered cheesecake, but it really isn’t. It’s no bake, so you’re really just mixing and chilling.
Step 1: Make the Crust
Prepare half the sugar cookie mix according to the package directions. Then, press it into the bottom of a 7-inch springform pan lined with parchment paper.
Step 2: Bake the Crust
Bake at 350 degrees for 20 minutes or until completely done. Then, remove it from the oven and gently press it down evenly with the bottom of a smooth glass. Set in the freeze to cool quickly.
Step 3: Whip the Cream
Add the heavy cream and 2 tablespoons of powdered sugar to a stand mixer and whisk until stiff peaks form.
Step 4: Make the Cheesecake Batter
Add the vanilla and cream cheese to the whipped cream and blend until smooth and fluffy. Then, add the sugar and mix until smooth.
Step 5: Bloom the Gelatin
Add 1/3 cup of water and the unflavored gelatin to a small dish and let it bloom for 3 minutes or until the gelatin absorbs all the water. Stir the mixture, then blend it into the cheesecake batter.
Step 6: Chop the Truffles
Unwrap half of the Godiva birthday cake truffles and coarsely chop them. Mix them into the cheesecake batter. Then, scrape down the sides of the mixer bowl and blend again until fluffy.
Step 7: Color the Batter
Divide the batter into 5 dishes with a bit more batter in 3 of the dishes and a bit less in 2 of the dishes. Add a couple of drops of each food coloring gel to each dish to create 4 different batter colors and one plain batter. The pink dish should have the most, while the plain and blue dishes should each be about equal but more than the 2 smaller dishes
Step 8: Layer
Remove the crust from the freezer and add the pink layer, smoothing it with a spatula. Then place it back in the freezer. Cover the plain batter with foil and place it in the refrigerator.
When the pink layer is firm, repeat the process with the white, purple, and aqua batters, chilling between each layer.
Step 9: Chill
Chill the layered cheesecake in the freezer overnight.
Step 10: Make the Frosting
Beat the cream cheese and butter until creamy and fluffy. Then, add the vanilla and heavy cream and mix. Add the powdered sugar 1 cup at a time, blending at low speed and scraping down the bowl as needed until the frosting is smooth.
Step 11: Prep the Frosting
Add the frosting lengthwise down the center of a 10-inch piece of plastic wrap. Then, roll the wrap around the frosting and place it in a pastry bag with a large star tip.
Step 12: Frost the Cheesecake
Pipe the frosting in large dollops around the edge of the cheesecake using a swirling motion. Then, cut the Godiva truffles in half and add half a truffle to each dollop. Add sprinkles if desired.
Step 13: Chill
Place the cheesecake in the freezer until ready to serve. When ready to serve, remove the springform pan and cut the cheesecake into 2-inch pieces.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Colors: Change the batter colors to suit any occasion.
- Crust: Use sugar cookie mix or a crust made with graham crackers or Nilla wafers.
- Candy: Create different cheesecakes by using different candy bars in place of the Godiva truffles.
If you love no bake cheesecakes, then try out oatmeal cream pie cheesecake.
🥄 Equipment
- Measuring cups and spoons
- 7-inch springform pan
- Parchment paper
- Stand mixer
- Plastic wrap
- Piping bag with large star tip
🥫 Storage
Freeze this cheesecake for up to a month covered.
Serve With
This no bake birthday cake cheesecake is delicious with a glass of milk or a cup of coffee or tea. You can also make it part of a larger dessert spread with your favorite treats at any gathering.
💭 Tips
- Fully soften your butter and cream cheese for the best frosting and cheesecake texture.
- If you forget to soften your cream cheese and butter, wrap the packages in plastic wrap and place them in warm water to soften them faster.
- Be sure to scrape down the sides of your mixing bowl as you work to ensure the ingredients are fully mixed.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
No bake cheesecake is a type of cheesecake made with whipped cream, gelatin, cream cheese, and a few other ingredients to create a batter that only needs to be chilled, not baked.
Strictly speaking, no bake cheesecake is really more of a mousse, but it has all the hallmark flavor of cheesecake.
If you don’t fully soften your butter and cream cheese, your cheesecake may have a grainy texture due to little bits of raw cream cheese and butter in the batter. If you store your cheesecake longer than a month in the freezer, ice crystals may form to the point that the texture becomes grainy, as well.
🍽 More Recipes
Do you enjoy birthday cake flavor? Then these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Birthday Cake Cheesecake
Equipment
- Measuring Cups and Spoons
- 7-inch springform pan
- parchment paper
- Stand mixer
- plastic wrap
- Piping bag with large star tip
Ingredients
For the crust
- 8 ounces Sugar Cookie mix I used Betty Crocker, plus ingredients on package
FOR THE CHEESECAKE:
- 32 ounces Cream Cheese softened
- 2 cups Heavy Cream
- 2 tablespoons Powdered Sugar
- 1 Tablespoon Vanilla
- 1 cup Sugar
- .50 ounces Unflavored Gelatin – bloomed in water, this is two packets
- Neon Pink – Hot Aqua – Pastel Purple – Pastel Aqua Blue – Food Coloring Gel
- Godiva Birthday Cake Truffles
Frosting
- 4 ounces Cream Cheese
- 4 Tablespoons Butter
- ¼ teaspoon Vanilla
- 1 Tablespoon Heavy Cream
- 3 to 4 cups Powdered Sugar
Instructions
- In a medium sized bowl, mix half of a Sugar Cookie Mix, following the package directions.
- Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Sugar Cookie Mix into the bottom of the pan, evenly, smoothing the dough with a spoon.
- Place the pan in the Oven and bake at 350 degrees for about 20 minutes, or until cookie dough is completely done, and browned on the top and edges.
- Remove from the oven, and gently press the dough down evenly on top with the bottom of a smooth glass.
- Set the pan in the Freezer to cool quickly.
- In the mixing bowl of a stand mixer, place the Heavy Cream, and 2 Tablespoons of Powdered Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.
- Add the Vanilla and the Cream Cheese, and blend until smooth and fluffy.
- Add the Sugar, and mix until smooth.
- In a small dish, add 1/3 cup of water, and sprinkle the Unflavored Gelatin over the water, and let the Gelatin ‘bloom’ for about 3 minutes, or until the gelatin has absorbed the water.
- Stir the Gelatin to mix, and add the Gelatin to the mixer.
- Blend well to make sure Gelatin is blended into the Cheesecake batter.
- Unwrap about 1/2 the Package of Godiva Birthday Cake Truffles, and cut them up, using a coarse chop, and add the chunks of Truffles to the Cheesecake batter.
- Scrape down the sides of the bowl, and blend until smooth and fluffy.
- Divide the Cheesecake into 5 dishes, placing an equal amount in each dish, but placing less Cheesecake batter in 2 of the dishes, and more batter in the other 3 dishes.
- Using the Neon Pink Food Coloring Gel, add a couple of drops of the Pink Food Coloring Gel to the dish with the most batter, and stir, adding more if needed, until the desired color is achieved.
- Remove the pan from the Freezer, and pour the Pink (bottom layer) of Cheesecake into the pan, and smooth evenly with a spatula.
- Place the pan back in the freezer.
- Place foil over one of the dishes with more batter in it, and place the dish in the Refrigerator – this will be the White layer.
- In the remaining dish with the largest amount of batter, add the Pastel Aqua Blue Food Coloring Gel, and continue to add a drop or two until you get the desired color of Aqua.
- To the last dish of cheesecake batter, add the Hot Aqua Food Coloring Gel, until you get the desired color of Aqua. (See Photo for colors, and comparison)
- Cover the dishes with Foil, or Plastic Wrap, and place them in the Refrigerator.
- After about 2 hours, check the Cheesecake in the Freezer; it should be firm to the touch.
- Remove the pan from the Freezer, and remove the White Cheesecake from the Refrigerator, and spoon the White Cheesecake Batter into the pan, on top of the Pink layer.
- Evenly smooth the Cheesecake with a Spatula, and place back in the Freezer.
- Repeat these steps with the Pastel Purple, and Aqua colored cheesecake, until you have all the layers in the pan, and they’re all frozen firm.
- Once all the layers have been poured, leave in the Freezer overnight for best results.
Frosting
- In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy.
- Add the Vanilla and Heavy Cream, and mix.
- Add the Powdered Sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.
- Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap. It will look like a long ribbon of Frosting.
- Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. Snip the end off of the Plastic wrap, on one end only, and twist the other end closed.
- Place the plastic wrap in a pastry bag with the Large Star Tip.
- Pipe the Frosting onto the edges of the Cheesecake, using a swirling motion, leaving big dollops on the cheesecake, and bring it up to a point.
- Cut the Godiva Truffles in half, and add half a Truffle to each dollop of Frosting on top of the cheesecake. Add Sprinkles of choice on top of Cheesecake.
- Place the cheesecake back in the Freezer until time to serve.
- When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
