No Bake Birthday Cheesecake (Vegan Option)
A creamy, festive no bake cheesecake with a Golden Oreo crust, Funfetti-style filling, and colorful sprinkles. It’s rich, fluffy, and easy to make vegan with simple swaps. No oven required!
Servings: 12 servings
Calories: 533kcal
Ingredients
Golden Oreo Crust:
- 24 Golden Oreo cookies
- 5 tablespoons melted butter use vegan butter if desired
Funfetti Cheesecake Filling:
- 3 8 oz blocks cream cheese, softened (or vegan cream cheese)
- ⅓ cup powdered sugar
- ¼ cup sour cream or Greek yogurt use vegan substitute if needed
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 ½ cups whipped cream or vegan whipped topping
- 10 Golden Oreo cookies chopped
- ½ cup rainbow sprinkles vegan if needed
Toppings:
- 1 ½ cups whipped cream or vegan whipped topping
- 8 Golden Oreo cookies
- Extra rainbow sprinkles
Instructions
Make the Golden Oreo Crust
- Crush Golden Oreos (with cream) into fine crumbs using a food processor or sealed bag and rolling pin.
- Stir in melted butter until fully coated.
- Press the crumb mixture into a 9-inch springform pan, pie plate, or square pan.
- Chill in the refrigerator while you prepare the filling.
Make the Funfetti Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add powdered sugar, sour cream or yogurt, and vanilla. Beat until creamy and smooth.
- Gently fold in whipped cream, then chopped Oreos and sprinkles.
- Spread the mixture evenly into the chilled crust. Smooth the top with a spatula.
- Refrigerate at least 4 hours or overnight until firm.
Decorate the Cheesecake
- Once firm, release the cheesecake from the springform pan and place on a serving plate.
- Spread or pipe whipped cream around the top edge, add Oreo cookies, and finish with sprinkles.
- Slice and serve chilled.
Notes
- Vegan Option: Use vegan cream cheese, yogurt, butter, and whipped topping. Golden Oreos and many rainbow sprinkles are already vegan.
- Storage: Keep covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.
- Make Ahead: Prepare up to two days in advance. Add whipped cream and sprinkles right before serving.
- Flavor Ideas: Swap in chocolate Oreos for a double chocolate version or add lemon zest for a citrus twist.
- Texture Tip: Let the cheesecake chill at least 4 hours for clean slices and perfect structure.
Nutrition
Calories: 533kcal | Carbohydrates: 45g | Protein: 6g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 381mg | Potassium: 143mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1040IU | Vitamin C: 0.04mg | Calcium: 88mg | Iron: 1mg