This Easy No Bake Cheesecake Birthday Cake tastes exactly like a birthday cake, but with the delicious, creamy and tangy cheesecake flavor and texture! With sprinkles on the inside and outside and an Oreo cookie crust, it's the perfect summer birthday cake (that you don't even have to turn on your oven for). And it's the perfect cheesecake lover's birthday cake. * 13 Weight Watchers blue points per piece and worth every single point!
Spray an 8 or 9 inch springform pan with non- stick cooking spray. Combine Oreo cookie crumbs and 3 tbsp white granulated sugar.
Add ⅔ cup melted butter and mix until all the crumbs are moistened and a thick, crumbly paste forms. Press onto the greased springform pan. Level and press to the bottom of the pan using a rubber spatula and neatly taper at the edge. Cover the pan with plastic wrap and place in the fridge for 15 minutes.
Mix gelatin crystals and ¼ cup water in a small bowl and allow to bloom for 5 minutes. Heat ¼ cup water for 30 seconds in the microwave on high and pour into the gelatin bloom. Stir to dissolve, and allow to cool.
Place cream cheese, 1 cup white granulated sugar in the large bowl of a stand mixer fitted with a paddle attachment (you can use a hand mixer and a large bowl). Mix on low to break down the cream cheese for 30 seconds, and increase to medium speed for another 1 minute. Scrape the sides of the bowl and add sour cream, whipping cream, Greek yogurt, cake batter flavour/extract.
Melt the white chocolate in the microwave on ½ power for 1 minute, then check, stir and put back in to microwave for 30 second intervals. Ensure that you stir each time, as the stirring helps to melt it further.
Then stir in the melted white chocolate into the cream cheese mix. Mix on medium for 30 seconds, scrape the sides, and on medium-high speed for 2 minutes, until smooth and fluffy.
Starting on low, pour gelatin into the cream cheese mixture. Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds.
Gently stir in the rainbow sprinkles.
Pour into the springform pan with crust and level with a spatula.
Tap pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
Unhinge rim of springform pan and remove. If necessary, smooth edges of cake with a knife. Serve.
Garnish with additional rainbow sprinkles as desired.
No Bake Birthday Cake (Cake Batter) Cheesecake
Amount Per Serving (1 slice)
Calories 259Calories from Fat 126
% Daily Value*
Saturated Fat 8g50%
Vitamin A 340IU7%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.