This No-Bake Cake Batter Cheesecake is SERIOUSLY delicious! Cool and creamy, it tastes just like confetti cake batter in an easy, no-bake confection you’re going to love!
Hi! I’m back!
I’m so sorry I was MIA for 2 long months! I’ve been dealing with a LOT and needed to take December and January to myself to rest, recharge, regroup… all the re’s, ha. Long story short: last September I was diagnosed with ocular myasthenia gravis, a neuromuscular auto-immune disease affecting my eye muscles. However, around Thanksgiving it began to progress to the rest of my voluntary muscles in my body: legs, neck, jaw, arms, hands, you name it. Myasthenia gravis literally translates to “grave muscle disease” and it basically causes extreme weakening of the voluntary muscles. Doing basic tasks like cleaning my apartment, which normally takes me about 30 minutes, took hours and required several breaks. It was hard!
My illness is still progressing but I’m working with my neurologist on a treatment plan. And in late January, I made the choice to switch units at my apartment complex to an apartment with less stairs. My current apartment has 18 steps (2 flights) just to get to my front door, and my new unit will be a ground floor unit which will be so much easier on my muscles. So between navigating a new, worsening illness and moving, life’s been crazy! Thankfully I move in 12 days so it’s coming up soon 🙂
Anyway! Let’s get back to this cheesecake. I missed blogging for sure!
As you know, my no-bake cheesecakes are quite popular and for good reason: regular baked cheesecakes can be complicated! Water baths, cracked ovens – too much drama, IMO. No-bake is so much easier and has the same authentic flavor without the hassle. And this particular iteration tastes JUST like confetti cake batter. Delish!
Making Cake Batter Cheesecake
Cake batter cheesecake has just a few simple ingredients, and those are:
- Cream cheese: obviously the basis of any self-respecting cheesecake!
- Granulated sugar: for sweetness!
- Vanilla extract: for flavor
- Almond extract: the hint of almond extract gives that unmistakable cake batter flavor. Trust me!
- Sour cream: for added creaminess and structure
- Confetti cake mix: you’re just adding in the dry cake mix for flavor and structure! If you’re worried about eating raw cake mix, you can always heat treat your cake mix by microwaving it on a microwave-safe plate for 30 seconds, then let cool before using.
- Heavy whipping cream: this gets whipped into whipped cream which acts as the stabilizer for the cheesecake!
- Graham cracker crumbs: for the crust, along with some brown sugar for sweetness and melted butter to hold it together.
- Sprinkles: but of course! No cake batter cheesecake would be complete without rainbow sprinkles!
This No-Bake Cake Batter Cheesecake is creamy, dreamy, super simple to make and tastes AMAZING. If you love all things cake batter, you have to give this a go!
No-Bake Cake Batter Cheesecake
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup light brown sugar, lightly packed
- 1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake:
- 1¼ cups heavy whipping cream
- 3/4 cup confetti cake mix (just the dry mix - see Note)
- 16 oz (Two 8-oz packages) cream cheese, at room temperature
- 3/4 cup granulated white sugar
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1/3 cup full-fat sour cream
- 1/3 cup rainbow jimmies (rainbow sprinkles)
- Lightly grease a 9" round springform pan with cooking spray on the bottom and the sides of the pan. Set aside.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter until moistened and combined. Pour the crumbs into the prepared pan and press into an even layer to form a crust. Place in the freezer while you prepare the cheesecake filling.
- For the cheesecake: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream until soft peaks form, about 4 minutes. Gradually add in the confetti cake mix with the mixer still running and continue whipping the whipped cream until stiff peaks form, another 2-3 minutes. Add the whipped cream to another large bowl and set aside.
- In the same stand mixer bowl (now cleaned out), add in the softened cream cheese and the granulated sugar. Beat with the paddle attachment until smooth and creamy, about 1-2 minutes, scraping the sides and bottom of the bowl as needed. Add in the vanilla and almond extracts and mix well, followed by the sour cream, mixing well and scraping the bottom and sides of the bowl as needed.
- Fold the cake batter whipped cream and rainbow sprinkles into the cream cheese mixture using a rubber spatula carefully, taking care not to deflate the whipped cream as it is your stabilizer in this recipe. Ensure you fold it in so no streaks of cream cheese remain. Pour the filling into the prepared crust and smooth out the top.
- Cover and refrigerate the cheesecake for at LEAST 8 hours, preferably overnight, before cutting into slices to serve. Garnish with additional whipped cream and sprinkles, if desired.
This cheesecake won rave reviews with my neighbors and I know your family is going to LOVE it!
Have a super sweet day!
More cake batter this way…