Birthday Cake Cheesecake Bars
Birthday Cake Cheesecake Bars dessert is the perfect blend of funfetti cake and cheesecake! Light with the cake but rich with the cheesecake layer. This is for sure to be a crowd pleaser!
Ingredients
- 14.3 ounce vanilla sandwich cookies (approximately 36 cookies, 2 ½ cups when crushed)
- 6 tablespoons salted butter melted and cooled (plus more for greasing dish)
- 16 ounces cream cheese softened to room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounce frozen whipped topping Cool Whip, defrosted and divided
- ¼ cup rainbow sprinkles plus more for garnish
- 6.8 ounce vanilla flavored instant pudding mix 2 x 3.4-ounce packages. White chocolate pudding can also be used.
- 2 cups whole milk
Instructions
- Butter an 8x8 glass baking dish and set aside.
- In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined.
- Press cookie/butter mixture into the greased baking dish and place in freezer for 10 minutes to chill while preparing the next layer.
- With a hand mixer or in the bowl of a standing mixer, beat together cream cheese, powdered sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy (about 5 minutes.) Add in sprinkles and stir just until combined.
- Spread cream cheese mixture over the chilled cookie crumb layer and place back into freezer for another 10 minutes.
- With a whisk or beater, combine both packages of pudding mix, milk, and 1 cup of frozen whipped topping. Whisk until combined and mixture begins to thicken.
- Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.
- Gently top whipped topping, creating swoops with the back of a spoon or spatula (you may have leftover whipped topping). Top with more sprinkles. Chill until ready to serve.
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Notes
- When first making this cake, my one concern was whether the sprinkles would bleed when mixed with the cream cheese mixture but I was pleasantly surprised to discover that they didn’t! Regardless, it’s always best to check the sprinkles you purchase for possible bleeding before stirring them into the mixture. Some of the nonpareil type sprinkles have the color “painted” on as listed on the packaging and this is a good indication that those particular sprinkles will bleed. "Jimmies" are typically safe to mix in without bleeding, while most nonpareils will bleed.
- You can also add some vanilla cookie crumbles to the top of your cake in addition to the sprinkles.
- I used vanilla Oreo cookies for this cake but you could use other brands of vanilla sandwich cookies too if you like.
- Whenever making cheesecake filling, it's best for the cream cheese to first soften at room temperature before combining it with other ingredients as this will ensure a smooth and creamy consistency without any lumps in the dessert.
Nutrition
Calories: 746kcal | Carbohydrates: 84g | Protein: 9g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 586mg | Potassium: 247mg | Fiber: 1g | Sugar: 65g | Vitamin A: 1035IU | Calcium: 167mg | Iron: 1mg
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