Cake Batter & Sprinkles No Bake Cheesecake

This was my favorite recipe of the event! A HUGE hit, I think I’ve eaten an entire batch myself in the last few days (I made a quadruple batch)! To add a nice depth to the flavor I like to use a  mixture of Nilla wafers and Ginger snaps instead of just graham crackers. Sometimes I like to add ground nuts as well.


Cake Batter & Sprinkles No Bake Cheesecake
Prep time
Cook time
Total time
  • 3/4 C Nilla wafers, crushed
  • 1/4 C Ginger snaps, crushed
  • 4 oz. butter, melted
Cheesecake Filling
  • 1 (8 oz.) block cream cheese, softened
  • 4 Tbsp. butter, softened
  • 3/4 C Cake Mix
  • 1/4 C milk
  • 1 (8 oz.) tub frozen whipped cream topping, thawed
  • Sprinkles
  1. Stir together nilla wafers and ginger snaps and melted butter in a bowl until well combined.
  2. Pour a few tablespoons into the bottom of your containers (I used Small Mason Jars) to make the crust. (You do not need to bake this.)
  1. Beat the cream cheese and butter together in your mixer, with your whisks or cookie paddles, on medium speed until smooth and well blended.
  2. Add in dry cake mix and milk and continue mixing until well blended.
  3. Then gently fold in the whipped cream topping with a spatula.
  4. I keep the filling in a gallon sized bag, and pipped it on top of the "crust" just before serving!
  5. Sprinkle on the Sprinkles!


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Ashlee has been cake decorating for 9 year, and blogging for 7+. She has 5 children ages 3-13 that she enjoys throwing parties for. She loves to bake, cook, crochet, knit, do home improvement, graphic design, photography and writing.
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