Name: Birthday Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 24 Golden Oreo cookies; 5 tablespoons melted butter; 3 (8-ounce) packages cream cheese, softened; 1 cup granulated sugar; 1/4 cup sour cream; 2 teaspoons pure vanilla extract; 3 large eggs; 1/4 cup all-purpose flour; 1/2 cup rainbow sprinkles (jimmies style); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Additional rainbow sprinkles for garnish

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A rich and creamy birthday cheesecake with a buttery Golden Oreo crust, this colorful dessert is a true celebration on a plate. With a smooth vanilla filling speckled with rainbow sprinkles and a crown of fluffy whipped cream, this cheesecake is my go-to for birthdays or any day that calls for a festive treat.

Birthday Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

24 Golden Oreo cookies

5 tablespoons melted butter

For the cheesecake filling:

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

¼ cup sour cream

2 teaspoons pure vanilla extract

3 large eggs

¼ cup all-purpose flour

½ cup rainbow sprinkles (jimmies style)

For the topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

Additional rainbow sprinkles for garnish

Directions

I start by preheating my oven to 325°F (163°C) and preparing a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.

Next, I pulse the Golden Oreos in a food processor until they turn into fine crumbs, then blend in the melted butter. I press the mixture firmly into the pan and bake it for 10 minutes before letting it cool slightly.

To make the filling, I beat the softened cream cheese until it’s smooth, then mix in the sugar until fluffy. I add the sour cream and vanilla, then incorporate the eggs one at a time, mixing just until combined. After stirring in the flour, I gently fold in the rainbow sprinkles with a spatula so the colors don’t bleed.

I pour the batter over the crust, smoothing the top, and bake for 50 to 60 minutes—until the edges are set and the center still jiggles slightly. Once baked, I turn off the oven and let the cheesecake rest inside for an hour with the door slightly open.

After that, I cool it completely at room temperature, then refrigerate it for at least 4 hours or overnight.

For the topping, I whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. I like to pipe it over the chilled cheesecake and finish with a generous amount of rainbow sprinkles before slicing and serving.

Servings and timing

Prep Time: 20 minutes

Cook Time: 60 minutes

Chilling Time: 4–5 hours (or overnight)

Total Time: About 6 hours

Servings: 12

Calories per serving: 485 kcal

Variations

Sometimes I switch things up by using chocolate Oreos instead of Golden Oreos for a deeper flavor contrast. For a fruity twist, I add swirls of raspberry or strawberry sauce to the batter before baking. If I want to make it even more festive, I fold in crushed birthday cake-flavored cookies instead of sprinkles. And for a no-bake version, I prepare the crust and chill the filling using gelatin instead of baking.

Storage/Reheating

I keep leftovers tightly wrapped in the fridge for up to 5 days. If I want to freeze it, I slice it first and wrap each piece individually before placing them in a freezer-safe container—it keeps well for up to 2 months. To thaw, I let the slices sit in the refrigerator overnight. I avoid microwaving to maintain the cheesecake’s texture.

FAQs

How do I prevent cracks in the cheesecake?

I always bake my cheesecake low and slow, and let it cool gradually in the oven with the door slightly open. This prevents drastic temperature changes that cause cracking.

Can I make this cheesecake ahead of time?

Yes, I actually prefer making it the day before. It sets better overnight and tastes even richer the next day.

Can I use low-fat cream cheese?

I don’t recommend it—full-fat cream cheese gives the best texture and flavor. Low-fat versions might make the filling too watery and less creamy.

Do the sprinkles melt in the batter?

I use jimmies-style sprinkles because they’re less likely to bleed. I also fold them in gently at the very end to keep the color intact.

Can I skip the whipped cream topping?

Absolutely. The cheesecake is delicious on its own, but I like the whipped cream for extra flair and creaminess.

Conclusion

This birthday cheesecake is everything I want in a celebration dessert—fun, creamy, colorful, and totally irresistible. With its rich vanilla flavor, festive sprinkles, and buttery crust, it’s become a staple for birthdays and special moments alike. Whether I’m baking it for kids or adults, it never fails to impress.

Recipe:

Birthday Cheesecake

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Author: Cheryl
Total Time: 6 hours
Yield: 12 servings
Diet: Vegetarian

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Description

A rich and creamy birthday cheesecake with a buttery Golden Oreo crust and colorful rainbow sprinkles, topped with fluffy whipped cream. Perfect for celebrations or a fun twist on a classic dessert.

Instructions

Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Pulse the Golden Oreo cookies in a food processor until finely ground. Mix in the melted butter until combined.
Press the crust mixture into the prepared pan and bake for 10 minutes. Let cool slightly.
Beat the softened cream cheese until smooth. Add granulated sugar and beat until fluffy.
Mix in the sour cream and vanilla extract.
Add eggs one at a time, mixing until just combined after each addition.
Stir in the flour until incorporated, then gently fold in the rainbow sprinkles.
Pour the batter over the cooled crust and smooth the top.
Bake for 50–60 minutes, until edges are set and center slightly jiggles.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
To make the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Pipe or spread the whipped cream over the chilled cheesecake and garnish with additional rainbow sprinkles before serving.