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Confetti Birthday Cake Cheesecake

From C&H Sugar

Makes 8 to 10 slices


This birthday cheesecake has a confetti cake bottom with a layer of no-bake cheesecake on top. It’s the perfect birthday dessert with cheesecake and birthday cake all in one slice!



1/3 cup milk

1/2 teaspoon white vinegar

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, room temperature

1/2 cup C&H Granulated Sugar

2 tablespoons vegetable oil

1 large egg, room temperature

1 teaspoon vanilla extract

1/3 cup rainbow sprinkles



1 packet (2 ½ teaspoons) unflavored gelatin

1/4 cup cold water

2 cups cream cheese, room temperature

3/4 cup C&H Granulated Sugar

2 teaspoons vanilla extract

1 cup heavy cream

1/2 cup rainbow sprinkles



1/2 cup unsalted butter, room temperature

1 1/2 cups C&H Confectioners Sugar

1 teaspoon vanilla extract

2 to 3 teaspoons milk

1/4 cup rainbow sprinkles




1.Preheat the oven to 350 degrees and coat a 9″ springform pan in nonstick spray. Line the bottom with parchment paper and set aside.

2.In a glass, add the whole milk and vinegar. Let it sit and curdle while you make the batter (this will act as our buttermilk).

3.In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4.In a large mixing bowl using a hand or stand mixer with the whisk attachment, mix together the butter, C&H Granulated Sugar, and oil until light, fluffy, and creamy.

5.Scrape down the bowl and give it another mix.

6.Add in the egg and vanilla and mix until smooth.

7.Scrape down the bowl and give it another mix.

8.Alternating between the milk and dry ingredients, add in half of the dry ingredients and mix. Then add all of the milk and mix until smooth. Finally mix in the remaining dry ingredients, until well combined.

9.Using a rubber spatula, fold in the sprinkles, and pour the batter into your prepared pan. Spread it even and bake for 20-25 minutes or until a toothpick in the center comes out clean. The edges and top will turn a deep golden brown.

10.Leave the cake in the pan and allow it to cool completely before making the cheesecake layer. You can speed up this process by placing it in the refrigerator uncovered for about 45 minutes.



1.In a small dish, mix together the gelatin and water. Let it sit and bloom while you prep the rest of the ingredients.

2.In a mixing bowl using a hand or stand mixer with the whisk attachment, mix together the cream cheese and C&H Granulated Sugar until smooth.

3.Mix in the vanilla and then scrape down the bowl. Give it another mix.

4.Slowly pour in the heavy cream with the mixer still running.

5.Once smooth, place the gelatin mixture in the microwave for about 15 seconds to liquify. Slowly pour it into the cheesecake batter with the mixer running.

6.Fold in the sprinkles and pour the batter over the cooled cake layer. Spread it even and place it in the refrigerator uncovered for at least 2 hours to set. For best results, once the cake has chilled for two hours, cover the cake with plastic wrap and let it chill overnight.



1.Using a hand or stand mixer with the whisk attachment, mix together the butter and 1 cup C&H Confectioners Sugar. Once smooth, add in the remaining C&H Confectioners Sugar.

2.Mix in the vanilla and the milk as needed. If it’s too thick, add 2 to 3 teaspoons of milk. If it’s the right consistency, leave out the milk.

3.To release the cake, run a small knife all around the edge of the cake. Lift the springform ring and carefully remove the cake from the bottom plate (if you choose to do so) and transfer to a cake platter.

4.Pipe on the buttercream and add the extra sprinkles on top. Allow the cake to sit at room temperature for 30 minutes to an hour for the best texture. Slice and enjoy!


TIP: Remove the cream cheese from the refrigerator when you place the cake in the oven. By the time the cake is baked and cooled, the cream cheese will be softened to the perfect consistency. This ensures a smooth and lump-free cheesecake layer.


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