Funfetti Birthday Cheesecake Recipe
Make celebrations even better with a festive funfetti birthday cheesecake, topped with whipped cream frosting and sprinkles throughout.
Cheesecake feels like a grown-up version of birthday cake. It’s a little more decadent, a little less sweet, but still classic and classy. But since growing up doesn’t have to mean growing old, why not throw in some sprinkles and make a birthday cheesecake? This is deliciously perfect for any adult birthday party or kids birthday party. I, Rebecca of Good Things Baking will walk through each step you need to take to make a funfetti inspired birthday cheesecake.
Things You’ll Need in Making Birthday Cheesecake
Equipment:
- Food processor or blender
- Large mixing bowl
- Springform pan (8” or 9”)
- Mixer
- Aluminum foil
Ingredients:
Make sure bring all of the refrigerated ingredients (cream cheese, eggs, and sour cream) to room temperature.
- Golden Oreo crumbs (from 20-24 cookies)
- Butter
- Full-fat cream cheese
- Full-fat sour cream
- Large eggs
- Vanilla extract
- Jimmie sprinkles
How to Make a Birthday Cheesecake
To make the crust:
1 — Crush the cookies: In a food processor or blender, pulse half of the Golden Oreos into coarse crumbs and transfer to a mixing bowl. Repeat with the second half.
2 — Mix the crust: Combine 2 cups of cookie crumbs with 6 tablespoons of melted butter. The mixture should be crumbly and clumpy, not overly wet.
3 — Prep the pan: Grease a 9-inch (or 8-inch) springform pan or a cake pan with a removable bottom. Press the crust evenly across the bottom and about 1 inch up the sides.
4 — Bake: Preheat the oven to 350°F. Bake the crust for 10 minutes, then set it aside to cool completely.
To make the cheesecake filling:
1 — Beat the cream cheese: Using the paddle attachment on a stand mixer, beat 3 blocks (8-ounce each) of cream cheese until smooth and creamy.
2 — Add sugar and sour cream: Mix in 1 cup of granulated sugar and 1 cup of sour cream. Beat for 2–3 minutes until fully combined, scraping down the sides of the bowl.
3 — Add eggs and vanilla: With the mixer on low, add 3 eggs (one at a time) beating just until incorporated. Add 1 tablespoon of clear imitation vanilla extract with the last egg.
4 — Fold in sprinkles: Gently fold in 1/2 cup of rainbow sprinkles for that classic birthday cake look.
5 — Assemble: Pour the cheesecake batter over the cooled crust and smooth the top.
Bake in a Water Bath
1 — Wrap the pan: Tightly wrap the bottom and sides of your pan in a double layer of aluminum foil to prevent water from leaking in.
2 — Set up the water bath: Place the foil-wrapped pan inside a large roasting pan or baking dish. Set the entire setup on the center oven rack. Carefully pour hot water into the outer baking dish until it reaches 1–2 inches up the side of the cheesecake pan. This is how to make a water bath for cheesecake.
3 — Bake: Bake the birthday cake cheesecake for 50-60 minutes. To check if it is done, shake the pan very gently. The cheesecake should be mostly firm with a slight jiggle in the center, and the top should look dry. There may be a few browned spots, but you don’t want the top to be burnt.
4 — Cool slowly: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent sudden temperature changes (which can cause cracking).
5 — Chill overnight: After cooling in the oven, remove the cheesecake and let it sit at room temperature for another hour. Then, cover it and refrigerate overnight to fully set. Don’t rush the chilling time. It’s the key to a firm, solid, sliceable, bakery-worthy cheesecake!
Decorating and Serving Your Birthday Cake Cheesecake
1 — Make the whipped topping: Using the whisk attachment on your mixer, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until it is thick, fluffy, and holds its shape when spooned.
2 — Frost the top: Spread a thin layer of whipped cream over the top of the funfetti cake to create a smooth base for decorating.
3 — Add sprinkles: Generously cover the whipped topping with colorful sprinkles for that signature birthday cake vibe.
4 — Optional piping: For an extra festive touch, use a piping bag fitted with a small star tip to pipe small whipped cream stars around the edge. These make perfect accents and double as cute spots to hold birthday candles. Want to mix it up? Try big swirls like we did on our funfetti cookie cake.
How to Store Cheesecake
Cheesecake should always be stored in the refrigerator to keep it fresh and safe to eat.
If you’re keeping it in the pan, cover the top with plastic wrap or foil—ideally before adding any whipped cream or decorations. Otherwise, transfer it to an airtight container to maintain freshness and prevent it from absorbing any fridge odors.
Can I Freeze Cheesecake?
Absolutely! Cheesecake freezes beautifully, making it perfect for prepping ahead. Start by chilling the cheesecake in the fridge overnight. Once it’s fully chilled, wrap it tightly (first in plastic wrap, then in aluminum foil_ to protect it from freezer burn. Place it flat on a freezer shelf. Properly wrapped, it can last up to 6 months, though for the best flavor and texture, try to enjoy it within 1–2 months.
To thaw a frozen birthday cheesecake: Simply place it in the refrigerator at least 24 hours before you wish to serve it. Unwrap, decorate, and serve as usual!
How to Prevent Cheesecake from Cracking
Cheesecake is a delicious dessert that can often be tricky to make. One of the main problems people have with cheesecake is that it often cracks while baking. There are several things you can do to prevent your cheesecake from cracking. With these tips, you can make a delicious and crack-free cheesecake every time!
- Start with room temperature ingredients: Softened cream cheese and room temp eggs mix more smoothly, which leads to a more even bake.
- Don’t over-mix the batter: Too much air whipped in can cause the cheesecake to rise, and then fall, leading to cracks.
- Use a water bath: Baking your cheesecake in a hot water bath (wrapped in foil to prevent leaks) helps maintain gentle, even heat.
- Cool it slowly: Let the cheesecake cool in the oven with the door slightly ajar to prevent sudden temperature changes.
- Chill before serving: Refrigerating your cheesecake for several hours (or overnight) helps it set properly and reduces the risk of surface cracks.
Recipe Notes and Tips
- Always use full-fat cream cheese and sour cream: The reduced-fat version of those ingredients may cause texture issues and a thinner runnier filling consistency.
- To make the Oreo crumbs for the crust: Pulse whole Golden Oreos in a blender or food processor until they are a sandy texture. Don’t over grind, as this will make your crumbs mushy.
- To easily remove your cheesecake from the pan: Use a springform pan or regular cake pan with a removable bottom. To take the cheesecake out of the pan, set it on a flat jar or glass and carefully push down the side of the cake pan.
- Before removing your cheesecake from the pan: Carefully run a sharp knife around the edge to release and parts of the cake that may be stuck. If there is a bit that’s stuck, it could tear and leave a hole in the side of your cheesecake when you remove it.
- Smoothing the sides: Use a straight edged knife or spatula to smooth.
More Dessert Recipes with Sprinkles
- Best Funfetti Cookie Cake
- White Chocolate Funfetti Popcorn
- One Minute Microwave Mug Cake
- Easy Fairy Bread
- Funfetti Cake Batter Dip
Birthday Cheesecake Recipe
Equipment
- Food processor or blender
- Large mixing bowl
- Springform pan (8” or 9”)
- Mixer
- Aluminum foil
Ingredients
For the birthday cheesecake:
- 2 cup Golden OREO® crumbs 20-24 cookies
- 6 tbsp butter melted
- 24 oz full-fat cream cheese 3 8-oz blocks
- 1 cup full-fat sour cream
- 3 large eggs
- 1 tbsp vanilla extract
- 1/2 cup jimmie sprinkles plus more for decorating
For the whipped cream:
- 1 cup whipping cream
- 2 tbsp powdered sugar
Nutrition
Notes
- Makes 1 8” or 9” cheesecake or 12-16 slices.
Instructions
To make the Oreo crust:
- Preheat the oven to 350F. Bring all of the refrigerated ingredients (cream cheese, eggs, and sour cream) to room temperature.
- In a food processor or blender, pulse half of the Golden Oreos into coarse crumbs and transfer to a mixing bowl. Repeat with the second half.
- Combine 2 cups of cookie crumbs with 6 tablespoons of melted butter. The mixture should be crumbly and clumpy, not overly wet.
- Grease a 9-inch (or 8-inch) springform pan or a cake pan with a removable bottom. Press the crust evenly across the bottom and about 1 inch up the sides.
- Bake the crust for 10 minutes, then set it aside to cool completely.
To make the cheesecake filling:
- Using the paddle attachment on a stand mixer, beat 3 blocks (8-oz each) of cream cheese until smooth and creamy.
- Mix in 1 cup of granulated sugar and 1 cup of sour cream. Beat for 2–3 minutes until fully combined, scraping down the sides of the bowl.
- With the mixer on low, add 3 eggs—one at a time—beating just until incorporated. Add 1 tablespoon of clear imitation vanilla extract with the last egg.
- Gently fold in 1/2 cup of rainbow sprinkles for that classic birthday cake look.
- Pour the cheesecake batter over the cooled crust and smooth the top.
Bake in a water bath:
- Tightly wrap the bottom and sides of your pan in a double layer of aluminum foil to prevent water from leaking in.
- Place the foil-wrapped pan inside a large roasting pan or baking dish. Set the entire setup on the center oven rack. Carefully pour hot water into the outer baking dish until it reaches 1–2 inches up the side of the cheesecake pan.
- Bake the birthday cake cheesecake for 50-60 minutes. To check if it is done, shake the pan very gently. The cheesecake should be mostly firm with a slight jiggle in the center, and the top should look dry. There may be a few browned spots, but you don’t want the top to be burnt.
- Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent sudden temperature changes (which can cause cracking).
- After cooling in the oven, remove the cheesecake and let it sit at room temperature for another hour. Then cover it and refrigerate overnight to fully set.
To make the whipped topping:
- Using the whisk attachment on your mixer, beat 1 cup of cold heavy cream with 2 tablespoons of powdered sugar until thick, fluffy, and it holds its shape when spooned.
- Spread a thin layer of whipped cream over the top of the funfetti cheesecake to create a smooth base for decorating.
- Generously cover the whipped topping with colorful sprinkles for that signature birthday cake vibe.
- Optional piping: For an extra festive touch, use a piping bag fitted with a small star tip to pipe small whipped cream stars around the edge. These make perfect accents—and double as cute spots to hold birthday candles.
Don’t forget to share your Birthday Cheesecake with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here!
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