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a piece of cake batter confetti cheesecake on a lacy white plate with sprinkles
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No-Bake Cake Batter Cheesecake

This No-Bake Cake Batter Cheesecake is creamy, dreamy, super easy to make and tastes JUST like confetti cake batter! A magical no-bake dessert you MUST have in your arsenal!
Prep Time8 hours 20 minutes
Total Time8 hours 20 minutes
Course: Cheesecake, Dessert, No Bake Desserts
Cuisine: American, Dessert
Servings: 12 servings

Ingredients

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)

Instructions

  • 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.

Notes

Some people are concerned with eating raw flour products, and if this is you, you may absolutely heat treat your cake mix before proceeding with this recipe. To do so, place the cake mix in a single layer on a microwave-safe plate and microwave on HIGH power for about 30 seconds to 1 minute. Allow to cool before using it in the recipe.