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!
- 1 cup (120g) flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, melted
- 1/4 cup (50g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup (59 ml) water
- 2 tsp powdered gelatin
- 1 1/2 cup (360mL) heavy cream
- 1 1/2 cup (180g) powdered sugar
- 24oz cream cheese, soft at room temperature
- 1 tsp vanilla bean paste
- 1 tsp artificial vanilla extract
- 1/8 tsp salt
- 1/3 cup sprinkles
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Grease a 9” springform pan and preheat the oven to 325F.
Whisk together the dry ingredients and set aside. 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.
Spread the batter into the prepared pan and bake for 20 minutes. Let it cool completely to room temperature.
To bloom the gelatin, combine it with the water and set it aside.
Add the heavy whipping cream, powdered sugar, cream cheese, vanilla, 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.
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).
Spread the filling over the blondie and refrigerate for at least 4 hours, or overnight.
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.
Serve cold or slightly chilled and store in an airtight container in the refrigerator.
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Amount Per Serving: Calories: 262Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 76mgSodium: 231mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 4g
Nutrition information may not be fully accurate.
For similar recipes, check out:
- 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!