Say Happy Birthday to the cheesecake lover with a cheesecake that's creamy, colorful, and perfect for a birthday celebration.
This cheesecake starts with a buttery graham cracker crust (or you can use an Oreo crust if that's your thing!). On top of that goes a fluffy cream cheese mixture, a sweet pudding layer, and crushed Hershey's Kisses Birthday Cake flavor for a little crunch and extra flavor. And of course-there are lots of sprinkles!
It's an easy cheesecake recipe you can make ahead of time, chill, and pull out when you're ready to wow everyone. No oven, no stress-just a creamy, colorful no bake dessert that's perfect for birthdays, holidays, special events, or any time you need an excuse for cake and cheesecake in one bite.
Why You'll Love This Recipe
- No oven required - This no bake cheesecake recipe keeps your kitchen cool and no need to heat up the oven.
- Great for Birthdays - Lots of sprinkles, a cream cheese filling, and sweet pudding make it a perfect dessert for any special occasion.
- Make-ahead friendly - Chill it for 3-4 hours or even overnight for best results. So making it ahead of time is ideal!
- Customizable crust - Use a classic graham cracker crust, golden Oreos, or even a chocolate cookie crust for chocolate lovers.
- Kid-approved - Bright colors, sweet flavors, and a soft, creamy texture make it a hit with everyone. It's also a fun dessert that children can help make, too!
Ingredients In No Bake Birthday Cheesecake
Cheesecake Crust:
- graham cracker crumbs
- granulated sugar
- melted butter
Cheesecake layer:
- cream cheese, softened to room temperature
- powdered sugar
- pure vanilla extract
- Cool Whip (from the 16 oz container, save the rest for later)
Hershey's layer:
- Hershey's Kisses Birthday Cake flavor, crushed in a food processor or smashed with a rolling pin for a fine crumb
Pudding layer:
- cheesecake-flavored instant pudding mix (3.4 oz)
- cold milk
- Cool Whip (from the remaining container)
- Rainbow sprinkles
Topping:
- Remaining Cool Whip
- Extra sprinkles for garnish
See the recipe card for the full list of ingredients and directions!
How to Make This Easy Birthday Cake Cheesecake
- In a mixing bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated and crumbly. Press the mixture firmly into the bottom of an 8×8 pan to form the cookie crust. Place in the freezer while you make the cheesecake batter filling.
- Beat the softened cream cheese until smooth in a large mixing bowl. Add powdered sugar and vanilla extract, mixing until fully combined.
- Fold in 1 cup Cool Whip with a rubber spatula until light and fluffy. Spread evenly over the chilled crust.
- Crush the birthday cake Hershey's Kisses into a fine crumb, leaving some small chunks for texture. Sprinkle evenly over the cream cheese filling.
- In a mixing bowl, whisk pudding mix with cold milk until it starts to thicken. Fold in 1 cup Cool Whip and sprinkles. Spread evenly over the Hershey's layer.
- Spread the remaining Cool Whip over the top. Add extra sprinkles for garnish. Cover with plastic wrap and refrigerate for at least 3-4 hours, or overnight for best results.
Quick Tips
- For a fun twist on the crust, swap out the graham crackers for Golden Oreos or chocolate Oreos. Crush them in a food processor for a fine crumb and mix with melted butter just like the graham cracker crust.
- Line the pan with parchment paper for easy removal and easy clean up.
- Use full-fat cream cheese for an extra creamy cheesecake filling.
- Chill the cheesecake in the freezer for 30-60 minutes to get firmer slices.
- For best results, make it a day ahead-the flavors and textures improve even more after a few hours in the fridge.
- Don't skimp on the sprinkles! Extra sprinkles on top make it a festive, happy birthday cheesecake.
How to Store No Bake Cheesecake
Store your cheesecake in an airtight container in the refrigerator for up to 3-4 days to keep it fresh and creamy. If you want to enjoy it later or make it ahead for a party, you can freeze individual slices for up to 2 months.
Just wrap each piece tightly in plastic wrap and place the slices in a freezer-safe container. When you're ready to serve, let the slices thaw in the fridge for a few hours so the cheesecake thaws.
More No Bake Desserts
These no-bake desserts are simple to make and full of flavor. From the creamy Cookies and Cream Cheesecake to the tangy Key Lime Pie and the rich Peanut Butter Meltaways, each one is an easy, satisfying treat that can be enjoyed anytime.
📖 Recipe
No Bake Birthday Cheesecake
Equipment
Ingredients
Cheesecake Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
Cheesecake layer
- 8 oz full fat cream cheese - softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup Cool Whip - from the 16 oz container, save the rest for later
Hershey's layer
- 8 10 Hershey's Kisses Birthday Cake flavor - crushed in a food processor or smashed with a rolling pin for a fine crumb
Pudding layer
- 1 box cheesecake-flavored instant pudding mix - 3.4 oz
- 1 ½ cups cold milk
- 1 cup Cool Whip - from the remaining container
- Rainbow sprinkles - pick your favorite type of sprinkles
Topping
- Remaining Cool Whip - about ½-1 cup
- Extra sprinkles for garnish
Instructions
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of an 8×8 pan. Freeze while preparing the filling.
- Beat cream cheese until smooth. Mix in powdered sugar and vanilla extract. Fold in 1 cup Cool Whip until fluffy. Spread over the crust.
- Sprinkle crushed Hershey's Kisses evenly over the cheesecake layer.
- Whisk pudding mix with cold milk until slightly thickened. Fold in 1 cup Cool Whip and sprinkles. Spread over the Hershey's layer.
- Top with remaining Cool Whip and extra sprinkles. Cover with plastic wrap and refrigerate 3-4 hours or overnight for best results.
Notes
- For a fun twist on the crust, swap out the graham crackers for Golden Oreos or chocolate Oreos. Crush them in a food processor for a fine crumb and mix with melted butter just like the graham cracker crust.
- Line the pan with parchment paper for easy removal and easy clean up.
- Chill the cheesecake in the freezer for 30-60 minutes to get firmer slices.
- For best results, make it a day ahead-the flavors and textures improve even more after a few hours in the fridge.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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