This Birthday Cake Cheesecake Recipe combines two desserts into one irresistible treat, so you never have to choose. A classic cream cheese cheesecake is infused with sprinkles in every layer. Then, we add edible sugar cookie dough for extra sweetness and a fun touch. It’s so good you’ll be making up occasions just to bake it!
Sugar Cookie Birthday Cake Cheesecake: Two Desserts in One!
If you know me, you know I love a good cheesecake. However, if I had to choose a second favorite dessert, my soft and chewy sugar cookies are up there. So, I figured, why choose between the two when I can just have both?
This birthday sugar cookie cheesecake is colorful and delectably sweet. Even better, the cookie dough is completely safe to eat! Go ahead and make extras to snack on, too. I’ll walk you through my tried and true method, sharing all my tips to reduce the likelihood of cracking and create the perfect cheesecake. I guarantee this dessert will be requested for every celebration moving forward! I mean, it gives funfetti cheesecake, but with a little something extra!
More Amazing Cheesecake Recipes
- Key Lime Cheesecake
- Lemon Blueberry Cheesecake
- Oreo Cheesecake
- Brown Butter Sweet Potato Cheesecake
- Easy Pumpkin Cheesecake
- Homemade Salted Caramel Cheesecake
Ingredients You’ll Need
Cream Cheese Filling
Cream Cheese: The start of every good cheesecake recipe! This forms the base of the filling, creating a thick texture and adding the tangy flavor we need. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub.
Eggs: These create the custard and bind the filling, helping it hold its shape.
Granulated Sugar: Balances the tang of the cream cheese and sour cream, adding the perfect touch of sweetness.
Sour Cream: This is my secret to a restaurant-quality taste! The sourness adds another layer to the tangy flavor while enhancing the creamy consistency and actually helps temper the cream cheese, softening its texture.
Vanilla Bean Paste: I prefer vanilla bean paste over extract for a bolder taste. Plus, the specks of vanilla add visual appeal.
Almond Extract: This adds a subtle nutty taste that pairs well with the cookie dough.
Sprinkles/Jimmies: Use long sprinkles A.K.A. jimmies in the filling and add extra small sprinkles on top for decoration.
Crust
Graham Cracker Cookies: You can also use pre-made graham cracker crumbs, if preferred. They will form the base of the crust.
Butter: We melt this and combine it with the other ingredients to create a smooth, cohesive crust that’s easy to shape and bakes to golden perfection.
Granulated Sugar: This adds the perfect touch of sweetness.
Sprinkles/Jimmies: These add a fun pop of color to the crust.
Salt: This balances the ingredients, enhancing their flavor and creating a well-rounded taste. Your crust won’t taste salty!
Sugar Cookie Dough
Butter: I recommend using unsalted butter for a rich taste and tender dough.
Granulated Sugar and Light Brown Sugar: The combination of sugar creates a sweet dough that bakes up crisp around the edges with a soft center.
Milk: A little goes a long way to combine the dough. Full-fat or whole milk will provide the richest flavor, but any milk will work.
Sprinkles/Jimmies: For a pop of color in every bite.
Extracts: Use pure vanilla extract to add depth and a delicious vanilla flavor. Then, include almond extract for extra depth that balances the sweetness.
Salt: Again, this enhances the rest of the ingredients for a well-balanced taste.
Flour: We’re using all-purpose flour for the base of the cookie dough. Make sure it’s heat-treated so that the dough is safe to eat!
Whipped Cream
Heavy Cream: This forms the base of the topping. Make sure it’s cold, or it won’t whip up properly!
Powdered Sugar: Sweetens the topping without making it grainy.
Vanilla Extract: Infuses the whipped cream with delicious vanilla flavor.
Milk Powder: This is optional but helps stabilize the whipped cream.
How to Make A Birthday Cake Cheesecake Recipe
Prepare the Sugar Cookie Dough
Step 1. Heat treat the flour in the microwave or oven, ensuring it reaches a temperature of 165°F.
Step 2. Next, use a wooden spoon to stir the softened butter and brown sugar. Pro Tip. Don’t use a mixer! Whipping air into the dough can lead to cracks in the cheesecake.
Step 3. Sift the salt and cooled flour into the cookie dough mixture. Then, fold in the sprinkles.
Step 4. Portion the dough into 8 one-inch cookie dough balls, and chill them in the fridge. Roll the remaining dough into bite-sized pieces, and spread them in an even layer on a baking dish. Refrigerate for at least 10-15 minutes before using. Note. I like to let the dough come to room temperature for about 5 minutes before adding it to the cheesecake filling.
Make the Crust
Step 5. Blend the graham crackers in a food processor. Or, put your cookies in a gallon-sized plastic bag, and crush them with a rolling pin until fine crumbs form.
Step 6. Next, transfer the graham cracker crumbs to a large bowl. Add the melted butter, sprinkles, and sugar, and mix to combine.
Step 7. Transfer the mixture to a 9 or 10-inch springform pan, pressing the crumbs down along the bottom and sides of the pan. Pat the crumbs down with your hands, or use the back of a measuring cup or spoon.
Step 8. Bake for 8-10 minutes at 350°F or until golden brown. Then, set the graham cracker crust aside, and reduce the oven temperature to 325°F.
Make a Quick Water Bath
Step 9. Bring about 6-8 cups of water to a boil on the stove. Then, place one oven rack in the center of the oven and another rack directly beneath the center rack. Place a large roasting pan on the bottom rack, and gently pour the boiling water into the roasting pan.
Prepare the Cream Cheese Filling
Step 10. In a large bowl, blend the cream cheese until smooth. Then, beat in the sugar, vanilla, almond extract, and sour cream. Be sure to stop and scrape the sides of the bowl as needed, and give your filling a quick taste test!
Step 11. Lastly, add one egg at a time, and beat on low until combined, being careful not to overmix. Gently fold in the sprinkles.
Step 12. Pour ⅓ of the cheesecake batter over the crust. Then, evenly drop half of the sugar cookie dough balls on top. Repeat, adding more filling and cookie dough balls, finishing by pouring the last third of the batter evenly over everything.
Bake the Birthday Cake Cheesecake
Step 13. Bake on the middle rack for about 60-70 minutes. Once fully cooked, turn off the oven, and crack the oven door, letting it rest for at least one hour.
Step 14. Remove the cheesecake from the oven, and let it rest at room temperature for at least another hour. Then, transfer it to chill in the fridge uncovered for at least 4 hours or ideally up to overnight. Tip. Because the cheesecake has cookie dough in the filling, it is prone to cracks, so don’t fret, it’ll still be good. Also, look at my notes below on how to fix it!
Step 15. When you are ready to serve, carefully remove the cheesecake from the springform pan. I like to run a warm knife around the edges to loosen it first!
Make the Whip Cream
Step 16. Beat the ingredients in a large bowl on medium-high speed until peaks form, scraping down the sides of the bowl as needed. Tip. Place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream. This makes the process so much easier, preventing it from melting and becoming runny!
Step 17. Pipe 8 swirls of whip cream on the cheesecake, and top each swirl with a cookie dough ball. Next, add sprinkles to the entire cheesecake, using them to cover any cracks. Then, slice, and enjoy!
How to Fix a Cheesecake Crack with an Offset Spatula:
- Chill the Cheesecake Completely: Make sure your cheesecake is fully cooled and firm—ideally refrigerated for several hours or overnight.
- Warm the Offset Spatula: Run the metal part of the spatula under hot water or dip it in a mug of hot water for about 15–30 seconds. Wipe it dry with a clean towel.
- Gently Smooth the Crack: Lightly press and glide the warm spatula over the crack, using soft, back-and-forth or circular motions to blend the edges into the surrounding surface. The goal is to close the gap.
- Reheat and Repeat as Needed: Keep reheating the spatula as it cools, and continue smoothing until the crack is less noticeable or fully blended.
- Polish the Surface (Optional): For a polished finish, go over the entire surface with the warm spatula to create a uniform look.
Tips & Tricks
- Use room temperature ingredients.
- Don’t overmix your cheesecake, especially after you add the eggs.
- Don’t overbake. You know your birthday cake cheesecake is ready when the sides are set and the center has a little jiggle.
- Use a water bath.
- Be patient during the cooling process to ensure your cheesecake doesn’t crack.
Frequently Asked Questions
Can I use a different cookie dough?
I haven’t tested it, but I don’t see why not, as long as it’s an edible cookie dough. Mix and match any flavors you like best, or use a combination for a unique dessert!
How long do leftovers last?
To store, cover any leftovers, and store them in the refrigerator for up to 4 days.
Can I freeze sugar cookie cheesecake?
Yes, place individual slices or the entire cheesecake in an airtight container, and freeze for up to 3 months. Thaw it in the fridge overnight when you’re ready to serve. For the best results, I recommend leaving off the cookie dough balls and freezing them separately. Then, thaw, and add them to your cheesecake just before serving.
More Crowd-Pleasing Dessert Recipes
- Easy Mini Cheesecake
- Strawberry Cheesecake
- Passionfruit Cheesecake
- Mango Cheesecake
- Strawberry Crisp Cheesecake
- Lemon Pound Cake with Lemon Icing
I hope you love my Birthday Cake Cheesecake Recipe! It’s unique, perfectly sweet, and super festive. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Birthday Cake Cheesecake w/ Edible Cookie Dough
Ingredients
Birthday Cake Cheesecake Filling
- 32 oz cream cheese 4 blocks, room temperature
- 4 large eggs room temperature
- 1 cup granulated sugar
- 8 oz sour cream room temperature
- 2 tsp vanilla bean paste or extract
- 1/4 tsp almond extract
- 1/2 cup sprinkles jimmies
- sprinkles for topping (just decorative and pretty, you don't have to use jimmies)
Crust
- 2 cups honey graham cracker cookies about 16 full length cookies
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 2 tbsp sprinkles jimmies
- pinch salt
Sugar Cookie Dough
- 1/2 cup unsalted butter room temperature
- 1/4 light brown sugar packed
- 1/2 granulated sugar
- 2 tbsp milk
- 1/4 cup sprinkles jimmies
- 1 tsp pure vanilla extract
- 1/8 tsp almond extract optional
- 1/4 tsp salt
- 1 cup all-purpose flour heat-treated
Whipped Cream
- 1 cup heavy cream very cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk powder optional
Instructions
Make the Sugar Cookie Dough
- First, heat-treat the flour. Microwave the flour for about 75-90 seconds, stirring 15-sec intervals until it reaches 165°F. Alternatively, preheat the oven to 350°F (177°C), bake the flour for 4 minutes, stir, then continue baking until it reaches the desired temperature.
- Next, in a large bowl, using a wooden spoon, stir together the softened butter, brown sugar, and granulated sugar by hand (try not to use a mixer, as whipping air into the dough can lead to cracks in the cheesecake due to the extra air in the cookie dough). Then, add the milk, vanilla extract and almond extract until well combined.
- Next, sift in the salt and cooled flour into the cookie dough mixture and stir until almost fully combined.
- Lastly, fold in the sprinkles until fully incorporated. Scoop out 8 one-inch cookie dough balls and place them in the refrigerator—these will be used for topping the cheesecake. With the remaining dough, roll into bite-sized pieces and spread them in an even layer on a baking dish and place them in the freezer 5-10 or until you are ready to mix them into the cheesecake. Note, I like to let them come to room temperature for about 15-20 minutes before adding them to the cheesecake filling.
Make the Crust
- Preheat the oven to 350F. Then, place your graham crackers in a food processor or blender and grind them until fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
- Next, place the graham cracker crumbs in a large bowl. Add the melted butter and sugar to the crumbs and mix well. Then, pour your cookie mixture evenly into a 9 or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
- Bake the crust for 8-10 minutes. Once done. Remove from the oven and set aside. Reduce the oven to 325F.
Make Quick Water Bath
- Bring about 6-8 cups of water to a boil. Next, place one oven rack at the center of the oven and another rack directly beneath the center rack. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.
Make Cream Cheese Filling
- In a large bowl, blend your cream cheese until smooth. Then, add the sugar, vanilla and almond extracts, and sour cream and beat until well incorporated (this is the part where I like to sneak a taste). Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed. Lastly, add the eggs one at a time into the mixture and beat on low until combined. Be sure not to over mix. Lastly, fold in the sprinkles.
- Once evenly distributed, pour one-third of the cheesecake batter over the crust (it doesn’t have to be fully cooled). Then, evenly drop half of the cookie dough balls on top. Add another third of the batter to cover the dough, followed by the remaining cookie dough balls spread evenly. Finish by pouring the last of the cheesecake batter over everything and smooth it into an even layer.
Bake Cheesecake
- Carefully place the cheesecake on the middle rack above the steamy water and close the oven door. Bake for about 60-70 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.
- Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 4 hours or overnight. Because the cheesecake has cookie dough in the filling, it is prone to cracks, so don’t fret, it’ll still be good. Also, look at my notes below on how to fix it.
- Once the cheesecake has set and you are ready to decorate, take the cheesecake out of the refrigerator and remove it from the springform pan (to ensure easy release from the pan, run a warm knife around the edges to loosen it).
Make the Whip Cream
- In a large bowl, add the cold heavy cream, powder sugar, vanilla extract, and milk powder. Using a handheld or stand mixer, beat the ingredients on medium-high speed for about 2 minutes or until peaks form. Be sure to scrape the sides of the bowl halfway through. Pro-Tip: Place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream. This makes the process so much easier, preventing it from melting and becoming runny!
- Next, pipe 8 swirls of whip cream on the cheesecake and adorn each with 1 of the cookie dough balls. Next add sprinkles to the entire cheesecake. Use the sprinkle to cover any cracks you fixed. These sprinkles don’t have to be jimmies, so feel free to get some sprinkles of your choice.
- Lastly, slice and enjoy!
Notes
Make sure your cheesecake is fully cooled and firm—ideally refrigerated for several hours or overnight. Warm the Offset Spatula
Run the metal part of the spatula under hot water or dip it in a mug of hot water for about 15–30 seconds. Wipe it dry with a clean towel. Gently Smooth the Crack
Lightly press and glide the warm spatula over the crack, using soft, back-and-forth or circular motions to blend the edges into the surrounding surface. The goal is to close gap. Reheat and Repeat as Needed
Keep reheating the spatula as it cools, and continue smoothing until the crack is less noticeable or fully blended. Polish the Surface (Optional)
For a polished finish, go over the entire surface with the warm spatula to create a uniform look.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
Wow! I made this for myself for my birthday and it tastes as good as it looks!!! I am not a baker and was able to easily make this recipe. It will become a birthday tradition for sure! Ty for creating such a great recipe!!! 🩷
Thank you so much for your comment! I am so glad you loved this recipe! People are often intimidated by cheesecake, so I am happy I can make it easy for folks to make! Here’s to new traditions!