Funfetti Birthday Cheesecake is like the birthday cake you loved growing up, only creamier, more nostalgic, and just as fun to serve. With a cookie crust, colorful sprinkles, and a texture that holds up beautifully in the freezer, this is the kind of make-ahead dessert that lets you celebrate without stress.
Note from Erin
When I was a kid, nothing felt more exciting than seeing a birthday cake covered in rainbow sprinkles. It didn't matter what flavor it was - those sprinkles made it feel magical!
Cheesecake is my favorite dessert now, but I still love that classic birthday cake flavor! This recipe brings it all together with a buttery cookie crust, colorful sprinkles, and just a hint of almond that makes it taste exactly like the birthday cakes you grew up with.
I've tested and adjusted this recipe to make sure it's easy to prep, holds up well in the fridge or freezer, and slices beautifully every time.
Ingredient Notes and Easy Swaps
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Cream Cheese: Use full-fat cream cheese blocks, not the whipped or tub varieties. The block style gives your cheesecake the rich, creamy texture it needs to hold its shape and bake evenly.
- Eggs: Let your eggs come to room temperature before mixing them in. This helps them blend more smoothly into the batter and keeps the texture velvety.
- Flavor Extracts: Real vanilla extract adds warmth and depth to the cheesecake. And adding just a little bit of almond extract gives the cheesecake that nostalgic birthday cake taste. If you don't have any, you can use cake batter extract or leave it out and still have a delicious vanilla cheesecake.
- Golden Oreos: These cookies are sweet, vanilla-forward, and perfect for mimicking that birthday cake flavor. You can also use graham crackers or vanilla wafers for a less sweet crust.
Keep It Simple 🍃
You can skip the buttercream altogether and just add extra sprinkles on top before serving. It still looks festive and fun without any piping or extra prep.
Tips to Make the Best Birthday Cake Cheesecake
Prepare Cookie Crust
- Crushing the cookies until they're really fine makes a big difference here. You want the texture to be almost like sand so it presses together easily and holds its shape after baking.
- A food processor works best, but a zip-top bag and rolling pin can get the job done too.
- After mixing in the butter, press the crust firmly into the pan using the bottom of a glass or measuring cup. Make sure it's tightly packed, especially around the edges. If it shifts after baking, press it gently back into place while it's still warm.
Make the Cheesecake Batter
- All of your dairy products (cream cheese, eggs, and heavy cream) need to be at room temperature. Cold ingredients can lead to lumps and cracks.
- When adding the sprinkles, switch to a rubber spatula and gently fold them in. This helps keep the colors from bleeding into the batter and turning it murky.
Bake and Chill
- The water bath might sound like a pain, but it helps the cheesecake bake gently and evenly. If you're nervous about leaks, set the springform pan inside a larger cake pan or use a silicone wrap instead of foil.
- Once the edges are set (the center will still have a slight wobble), turn off the oven, open the door, and let it cool slowly.
- Then chill it in the fridge overnight to let all the flavors settle and the texture set up perfectly.
Top Tip!
Choose rainbow jimmies instead of nonpareils. Jimmies are long, rod-shaped sprinkles, and much less likely to bleed into the batter. Avoid cheap sprinkles labeled as "rainbow decoration," as those tend to melt and create streaks.
Make Ahead⏳
This cheesecake is perfect for making ahead. You can bake it up to 2 days in advance, cover the cooled cheesecake tightly, and store it in the refrigerator until you're ready to serve.
For longer storage, wrap it well and freeze it for up to 1 month. Let it thaw overnight in the fridge before adding buttercream or ganache and serving.
Make it Special✨
Top the cheesecake with a layer of white chocolate ganache for a smooth, glossy finish that adds a little drama and extra richness.
After the cheesecake has chilled overnight, heat 4 ounces of heavy cream until steaming, then pour it over 8 ounces of chopped white chocolate in a heatproof bowl. Let it sit for 2 to 3 minutes, then stir until smooth. Allow the ganache to sit at room temperature for about 10 minutes so it thickens slightly before pouring.
Spread it gently over the cheesecake, and if you like, nudge a bit over the edges for that elegant drip effect. Chill for 30 to 60 minutes before slicing.
More Cheesecake Recipes
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Recipe
Baked Birthday Cheesecake with Sprinkles
Recipe by:Ingredients
- 30 (288 g) Golden Oreos crushed
- 5 tablespoons (56 grams) butter melted
- 4 packages (904 grams) full-fat cream cheese 32 ounces, room temperature
- 1 ¼ cup (250 grams) granulated sugar
- 1 tablespoon (1 tablespoon) vanilla extract
- ¼ teaspoon (¼ teaspoon) almond extract
- 4 (4) eggs room temperature
- ¾ cup (177 ml) heavy cream room temperature
- ½ teaspoon (0.75 teaspoon) salt
- ½ cup (80 grams) rainbow jimmies or sprinkles plus additional for garnish
- 2 cups (475 ml) buttercream frosting optional
Instructions
Golden Oreo Crust
- Crush Golden Oreos in a food processor until fine crumbs form. Alternatively, place them in a zip-top bag and crush them with a rolling pin.30 Golden Oreos
- Transfer the crumbs to a medium bowl and mix in the melted butter until evenly combined.5 tablespoons butter
- Wrap the outside of a springform pan with a double layer of heavy-duty aluminum foil, or place the pan in a larger cake pan or a silicone pan wrap.
- Press the cookie mixture firmly into the bottom and slightly up the sides of the pan using a flat-bottomed measuring cup or glass.
- Bake at 375°F (190°C) for 8 minutes. Remove from the oven and reduce the temperature to 325°F (165°C). If the crust has shifted or crumbled, press it back into place while it's still warm.
Cheesecake Filling
- Using an electric mixer, beat the cream cheese on medium speed for 1 minute, until smooth. Add the sugar and continue beating for 3 minutes, scraping down the sides and bottom of the bowl as needed.4 packages full-fat cream cheese, 1 ¼ cup granulated sugar
- Mix in the vanilla extract, almond extract, and salt. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Scrape down the bowl between additions.1 tablespoon vanilla extract, ¼ teaspoon almond extract, 4 eggs
- Pour in the heavy cream and mix on low speed until combined. Reserve 1-2 tablespoons of rainbow sprinkles for the topping and gently fold in the remaining sprinkles.¾ cup heavy cream, ½ teaspoon salt, ½ cup rainbow jimmies or sprinkles
- Pour the cheesecake batter over the crust, smoothing the top with a spatula.
- Bring several cups of water to a boil. Place the wrapped cheesecake pan in a roasting pan and carefully pour the hot water into the pan until it reaches about 1 inch up the sides.
- Bake at 325°F (165°C) for 90–100 minutes, until the edges are set and slightly puffed while the center remains slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour without moving it.
- Remove from the oven, discard the foil, and run a knife around the edges to loosen the cheesecake from the pan. Cover the top with plastic wrap and refrigerate for at least 8 hours or overnight.
- Before serving, pipe buttercream frosting around the edges of the cheesecake and sprinkle with additional rainbow jimmies.2 cups buttercream frosting
Notes
Homemade Buttercream Frosting
Cream ½ cup of softened butter in a large bowl using an electric mixer on medium-high speed. Add 3 cups of powdered sugar, ½ teaspoon of vanilla extract, and 2 tablespoons of milk or heavy cream and beat for 3 minutes. If you desire a thinner consistency, add more milk, one teaspoon at a time.Storage
Store the cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, wrap slices in plastic wrap and heavy-duty aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving. For the best texture, add the buttercream frosting after the cheesecake has thawed.Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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