Birthday Cake Cheesecake with Blondie Crust

Blondie bottom topped with a no-bake birthday cake cheesecake filling, all the sprinkles and fresh whipped cream topping. What more can you ask for on your birthday?! 

Hello friends! It’s not my birthday but I mean, after the year we’ve had, do we really need a reason to celebrate with birthday cake cheesecake? Didn’t think so. So I partnered with my favs over at Cuisinart to bring you this super simple, almost no-bake birthday cake cheesecake!

What’s in this birthday cake cheesecake

No-bake cheesecakes are one of the best desserts. They’re so light, creamy and refreshing but they don’t give you the headache of a regular cheesecake. I mean no two hour baking times, water baths, cracking, etc. 

For this birthday cake cheesecake, I wanted something a little different than a graham cracker crust so I opted for a blondie on the bottom. Although, if you chose to do a brownie on the bottom instead, I’m all for it!

Then there’s a cheesecake filling with all the sprinkles and of course, a whipped cream topping and candles! 

How to make the blondie crust

The blondie is super easy to make. Melted butter combined with sugar, add the eggs and fold in the dry ingredients. Bake the blondie just until it feels set, you don’t want it too firm because once it cools and sits in the refrigerator it’ll get harder. 

How to make cheesecake filling

The birthday cake cheesecake filling is just as simple. Pop all the ingredients in the Cuisinart Hurricane Pro 3.5 Peak HP Blender, starting with the heavy whipping cream and ending with the sprinkles. You’ll have to pause the blender here and there to scrape the edges and make sure the mixture is getting evenly combined. Then spread it over the cooled blondie crust and refrigerate it until it’s set. 

Why I love the Cuisinart Hurricane Pro 3.5 Peak HP Blender

I’ve been on the hunt for a good blender for a while now so when I had the opportunity to try out the Cuisinart Hurricane Pro 3.5 Peak HP Blender, I knew I had to. 

Not only is it stunning (like everything by Cuisinart) but I love the variable speed control as well. It lets you tell the blender what it’s blending so that it can adjust to the proper speed. Aka, when you’re crushing ice or making smoothies/soups, and obviously cheesecake! 

The best part, the blender even has a clean function and memory function. If you make something regularly, you can save the settings for it. 

How to store birthday cheesecake

While the cheesecake is chilling, leave it in the springform pan and cover it with foil. Once the cheesecake is sliced, store any leftovers in an airtight container or fully covered, in the refrigerator. You don’t want it to catch any other flavors from the fridge. 

To freeze the cheesecake, place the slices in an airtight container and then place the container in a freezer bag, squeezing out all of the excess air. 

Thanks so much for stopping by today and I hope you guys enjoy this birthday cake cheesecake. If you have any questions, make sure to comment down below and tag me @baranbakery and @cuisinart on instagram! As always, have a blessed day and happy baking!

Love, B

Recipes

Cheesecake

Birthday Cake Cheesecake Recipe

5 from 1 vote

prep 30 minutes mins

cook 20 minutes mins

Additional Time 4 hours hrs

total 4 hours hrs 50 minutes mins

Serves 12 servings

The newest way to birthday cake is in the form of cheesecake! With a blondie crust, delicious no bake filling, and a whipped cream topping, its your new favorite birthday treat!

Author: Bernice Baran

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Servings 12 servings

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Equipment

• ▢
  Cuisinart  HURRICANE™ PRO 3.5 PEAK HP BLENDER
• ▢
  9″ Springform Pan
• ▢
  Small Offset Spatula
• ▢
  Rainbow Sequin Sprinkles

Metric(US) Imperial

Ingredients

Blondie

• ▢ 120 grams all-purpose flour, spooned and leveled
• ▢ 1 tsp baking powder
• ▢ 1/4 tsp salt
• ▢ 113 grams unsalted butter, melted
• ▢ 50 grams light brown sugar, lightly packed
• ▢ 100 grams granulated sugar
• ▢ 1 large egg, room temperature
• ▢ 1 tsp vanilla extract

Cheesecake Filling

• ▢ 60 mL water
• ▢ 2 tsp powdered gelatin
• ▢ 360 mL heavy cream
• ▢ 180 grams powdered sugar, spooned and leveled
• ▢ 681 grams cream cheese, soft at room temperature
• ▢ 1 tsp vanilla bean paste
• ▢ 1 tsp artificial vanilla extract
• ▢ 1/8 tsp salt
• ▢ 40 grams sprinkles

Topping

• ▢ 240 mL heavy whipping cream, cold
• ▢ 30 grams powdered sugar, spooned and leveled
• ▢ 1 tsp vanilla extract

Method

Blondie

1. Grease a 9” springform pan and preheat the oven to 325F/163C.
2. Whisk together the flour, baking powder, and salt and set aside.
   120 grams all-purpose flour spooned and leveled, 1 tsp baking powder, 1/4 tsp salt
3. Whisk together the butter and sugars until they are smooth and add in the egg and vanilla and mix until smooth. Fold in the dry ingredients until the last streak of flour is combined.
   113 grams unsalted butter melted, 50 grams light brown sugar lightly packed, 100 grams granulated sugar, 1 large egg room temperature, 1 tsp vanilla extract
4. Spread the batter into the prepared pan and bake for 20 minutes. Let it cool completely to room temperature.

Cheesecake Filling

1. To bloom the gelatin, combine it with the water and set it aside.
   60 mL water, 2 tsp powdered gelatin
2. Add the heavy whipping cream, powdered sugar, cream cheese, vanillas, and salt in the Cuisinart Hurricane Pro 3.5 Peak HP Blender and blend until it is smooth. You’ll have to pause it to scrape the sides every few seconds.
   360 mL heavy cream, 180 grams powdered sugar spooned and leveled, 681 grams cream cheese soft at room temperature, 1 tsp vanilla bean paste, 1 tsp artificial vanilla extract, 1/8 tsp salt
3. Add in the gelatin (microwave for 10 seconds if it got hard) and blend. Add the sprinkles and blend until combined. (Add more sprinkles if you want and fold them in so they don’t get crushed).
   40 grams sprinkles
4. Spread the filling over the blondie and refrigerate for at least 4 hours, or overnight.

Topping

1. Place all the ingredients in a large bowl and use an electric mixer, at full speed, to beat the cream until stiff peaks form. Spread on top of the cheesecake before serving.
   240 mL heavy whipping cream cold, 30 grams powdered sugar spooned and leveled, 1 tsp vanilla extract
2. Serve cold or slightly chilled and store in an airtight container in the refrigerator.
   

Nutrition

Serving: 1gCalories: 618kcalCarbohydrates: 47gProtein: 7gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 147mgSodium: 308mgPotassium: 148mgFiber: 0.3gSugar: 38gVitamin A: 1747IUVitamin C: 0.3mgCalcium: 117mgIron: 1mg

Course: Pies & Tarts

Cuisine: American

Keyword: birthday cake, birthday cake cheesecake, blondie, blondie crust, cheesecake, cuisinart, cuisinart blender, no bake cheesecake

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• WHITE CHOCOLATE BIRTHDAY CAKE FUDGE
• COOKIE CHEESECAKE CUPS
• FUNFETTI CAKE WITH PAINT SPLATTER DECORATION

This corresponding Instagram post was sponsored by Cuisinart, all thoughts and opinions are my own. Thank you for supporting the brands that support Baran Bakery!