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Birthday Cake Lush is a layered no bake dessert loaded with birthday funfetti sprinkles! A golden Oreo cookie crust, birthday cake cheesecake layer, pudding, whipped cream, and sprinkles. A fun dessert or it makes for the best birthday cake too.

For more funfetti treats be sure and try my Funfetti Cake Batter Cookie Bars, No Bake Funfetti Icebox Cake, and Easy Funfetti Dip.

A piece of the lush dessert up close to show the layers.

No Bake Birthday Cake Lush Dessert Recipe

Celebrate a birthday or special occasion with this no bake birthday cake lush dessert! So fun and colorful with layers of an oreo cookie crust, funfetti no bake cheesecake, vanilla pudding, and whipped cream.

I love making this layered lush dessert for any Holiday by simply switching out the sprinkles used; think red and green sprinkles for a Christmas version, Halloween sprinkles to celebrate the spooky holiday, or even some pastel sprinkles to celebrate Easter. Lots of fun ways to switch this recipe up!

Inside the pan of lush dessert

Ingredients Needed

  1. Golden Oreos : Not double stuffed; use regular golden Oreo cookies.
  2. Melted Butter : I use salted butter but if you prefer unsalted butter the use that.

No Bake Cheesecake Layer Ingredients

  1. Cream Cheese : Use full-fat cream cheese for the best taste and thick texture. Because it’s no bake, it does need the fat to set up and thicken nicely in the fridge.
  2. Powdered Sugar
  3. Yellow Cake Mix : Do not prepare, just use the dry cake mix. It’s also best to heat treat the cake mix before using it. Directions for heat treating the dry cake mix are below.
  4. Vanilla Extract
  5. Cool Whip : Make sure it’s thawed before using.
  6. Rainbow Funfetti Sprinkles : Use the longer stick sprinkles and not the ball shaped non-pareils sprinkles.

Vanilla Pudding Layer Ingredients

  1. Instant Vanilla Pudding
  2. Half and Half : This is the best milk to use because it has a higher fat content, which helps the pudding layer thicken nicely. Whole milk can also be used.

Whipped Cream Topping Ingredients

  1. Cool Whip : Make sure it’s thawed before using.
  2. Rainbow Funfetti Sprinkles
Ingredients

How To Make A Layered Lush Dessert With Sprinkles and Cake Mix (Printable Recipe Card)

Make The Oreo Cookie Crust : Place the Oreos into a food processor and chop at high speed until the cookies are in fine crumbs. Turn the food processor speed to low, and while it’s running, slowly pour in the melted butter and process until all the crumbs are coated in butter and the mixture resembles wet sand.

Firmly press the crumbs into the bottom of a 9×13 baking dish. Cover the dish with plastic wrap or a lid, and place it in the freezer for 15 minutes while you prepare the other layers.

process images

Make The Funfetti Cheesecake Layer : In a large bowl, using an electric hand mixer or stand mixer, beat the cream cheese, powdered sugar, yellow cake mix, and vanilla extract until it’s well combined and smooth.

Add in the Cool Whip and beat on low speed just until incorporated. Carefully and gently mix in the sprinkles using a spatula; only stir a couple of times to avoid the sprinkles bleeding into the white cheesecake batter.

process images

Make The Pudding Layer : In a medium bowl, whisk together the dry vanilla pudding mixes and half and half until it starts to thicken. Let it sit for 3 minutes to thicken even more.

Assemble The Birthday Cake Lush : Remove the baking dish from the freezer and evenly layer the cheesecake mixture over top the crust, making sure to go all the way to the edges and corners to make a secure layer. Then, evenly spread the pudding mixture over top the cheesecake layer. Evenly spread the Cool Whip over top for the final layer.

process images

Cover the dessert with plastic wrap or a lid and refrigerate for at least 6-8 hours, but overnight is preferred (8-12 hours).

Add the sprinkles over top before serving the lush dessert chilled from the fridge.

How To Store Leftover Layered Lush Dessert

Store the dessert in the fridge at all times. As this dessert sits out at room temperature, the layers will start to soften slightly. Serve it chilled from the fridge.

Keep any leftovers inside the baking dish, or remove individual leftovers into an airtight container, and store in the fridge for up to 4-5 days.

Please note that the sprinkles on top of the Cool Whip layer may bleed into the Cool Whip the longer it sits in the fridge. To avoid this, only add the sprinkles right before serving the dessert OR you can just add sprinkles to each individual slice before serving it. This way, the entire dessert does not have sprinkles on it while it’s being stored in the fridge. If you know you’ll have leftovers, this is what I always do, just add sprinkles to each piece for serving rather than on top of the entire dessert.

Slice of lush with a fork and a white plate.

Can I Use Homemade Whipped Cream Instead of Cool Whip?

Yes, of course! It takes a few extra minutes of prep but homemade whipped cream is always delicious and definitely worth it if it’s something you choose to do. To replace the tubs of Cool Whip in the recipe you will need a total of 6 cups of homemade whipped cream.

Put 3 cups heavy whipping cream + 2/3 cup powdered sugar into a large mixing bowl. Using an electric hand mixer, or use a stand mixer, to beat until stiff peaks form. This takes about 5 minutes. Start at low speed and increase the speed as the whipped cream starts to thicken.

A pan of lush with a serving spatula holding a slice of it.

How To Heat Treat Dry Cake Mix

Because of the raw flour in the cake mix, it’s best to be safe and heat treat the yellow cake mix before using it in the recipe. There are two ways you can do this.

  1. Microwave : Put the 1/2 cup cake mix into a microwave-safe bowl and microwave in 30-second intervals, stirring the cake mix after each one, and until the temperature reaches 165 degrees. Allow the cake mix to cool completely to room temperature before using.
  2. Oven : Spread the 1/2 cup cake mix onto a cookie sheet and bake it for 5 minutes at 350 degrees F. Allow the cake mix to cool completely before using it in the recipe.
Overhead pic of the pan of lush

What Are Some Substitutions I Can Make?

  • Oreo Cookies : For even more birthday cake funfetti flavor use birthday cake Oreos. You could also use regular Oreo cookies for a chocolate crust, vanilla wafers, animal crackers, teddy grahams, or graham crackers.
  • Pudding : Use French vanilla pudding or white chocolate pudding for similar results.
  • Sprinkles : Use any sprinkles you want! Get creative and switch it up depending on the event, holiday, or celebration. I recommend only using the large stick shaped sprinkles and not the ball shaped sprinkles (non-pareils) because the little ball sprinkles will bleed really easily into the white cheesecake batter and on top of the Cool Whip layer.
Slice of lush with a fork bite taken out of the front of it.

More Layered Lush Desserts You’ll Love

Slice of lush with a fork bite taken out of the front of it.
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No Bake Birthday Cake Lush


Author Jessica – Together as Family
Course Dessert
Cuisine American
Prep Time 20 minutes
Fridge Time 6 hours
Total Time 6 hours 20 minutes
Servings 18
Birthday Cake Lush is a layered no bake dessert loaded with birthday funfetti sprinkles! A golden Oreo cookie crust, birthday cake cheesecake layer, pudding, whipped cream, and sprinkles. A fun dessert or it makes for the best birthday cake too.

Ingredients
  

Oreo Cookie Crust

  • 30 Golden Oreos
  • 7 tablespoons butter melted

Funfetti Cheesecake Layer

  • 2 bars (8 oz each) cream cheese softened
  • 1 cup powdered sugar
  • 1/2 cup dry yellow cake mix (heat-treated)
  • 1 teaspoon vanilla extract
  • 8 ounces Cool Whip thawed
  • 1/2 cup funfetti rainbow sprinkles

Vanilla Pudding Layer

  • 2 boxes (3.4 oz each) instant vanilla pudding mix
  • 3 cups whole milk OR half and half

Whipped Cream & Garnish

  • 8 ounces Cool Whip thawed
  • 1/4 cup funfetti rainbow sprinkles

Instructions

Make The Oreo Cookie Crust

  • Place the Oreos into a food processor and chop at high speed until the cookies are in fine crumbs. Turn the food processor speed to low, and while it's running, slowly pour in the melted butter and process until all the crumbs are coated in butter and the mixture resembles wet sand.
    30 Golden Oreos, 7 tablespoons butter
  • Firmly press the crumbs into the bottom of a 9×13 baking dish. Cover the dish with plastic wrap or a lid, and place it in the freezer for 15 minutes while you prepare the other layers.

Make The Funfetti Cheesecake Layer

  • In a large bowl, using an electric hand mixer or stand mixer, beat the cream cheese, powdered sugar, yellow cake mix, and vanilla extract until it's well combined and smooth.
    2 bars (8 oz each) cream cheese, 1 cup powdered sugar, 1/2 cup dry yellow cake mix, 1 teaspoon vanilla extract
  • Add in the Cool Whip and beat on low speed just until incorporated. Carefully and gently mix in the sprinkles using a spatula; only stir a couple of times to avoid the sprinkles bleeding into the white cheesecake batter.
    8 ounces Cool Whip, 1/2 cup funfetti rainbow sprinkles

Make The Pudding Layer

  • In a medium bowl, whisk together the dry vanilla pudding mixes and half and half until it starts to thicken. Let it sit for 3 minutes to thicken even more.
    2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups whole milk OR half and half

Assembly & Whipped Cream Layer

  • Remove the baking dish from the freezer and evenly layer the funfetti cheesecake mixture over top the crust, making sure to go all the way to the edges and corners to make a secure layer.
  • Then, evenly spread the pudding mixture over top the cheesecake layer.
  • Evenly spread the Cool Whip over top for the final layer.
    8 ounces Cool Whip

Chill Time & Serving

  • Cover the dessert with plastic wrap or a lid and refrigerate for at least 6-8 hours, but overnight is preferred (8-12 hours).
  • Add the sprinkles over top before serving the lush dessert chilled from the fridge.
    1/4 cup funfetti rainbow sprinkles

Notes

How To Heat-Treat Cake Mix : Use the dry cake mix, do not prepare it! ** For The Microwave : Put the 1/2 cup cake mix into a microwave-safe bowl and microwave in 30-second intervals, stirring the cake mix after each one, and until the temperature reaches 165 degrees. Allow the cake mix to cool completely to room temperature before using.
** For The Oven : Spread the 1/2 cup cake mix onto a cookie sheet and bake it for 5 minutes at 350 degrees F. Allow the cake mix to cool completely before using it in the recipe.
Sprinkles : I recommend using the regular sprinkles, in the longer stick shape, and not the little balls of sprinkles (also called non-pareils). The little ball shaped sprinkles bleed color into whatever you mix them into, which results in a not so pretty cheesecake filling.
Don’t Want To Use Cool Whip? : You can make your own whipped cream. To replace a 8 ounce container of Cool Whip you will need to do the following : add 1.5 cups of heavy whipping cream + 1/3 cup powdered sugar into a bowl. Beat on low speed and increase the speed as needed, until stiff peaks form. This takes about 4-5 minutes. To replace both containers of Cool Whip you will need 3 cups heavy whipping cream + 2/3 cup powdered sugar. Use half in the cheesecake filling plus the other half for the topping.ย 

Nutrition

Calories: 429kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 361mg | Potassium: 151mg | Fiber: 1g | Sugar: 41g | Vitamin A: 584IU | Calcium: 124mg | Iron: 1mg

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