Birthday Cake Cheesecake happens to be a vegan copy cat version of the famous Cheesecake Factory cake!
Complete with funfetti cake and multi colored cheesecake layers!
Every stitch of it this Birthday Cake Cheesecake has been veganized from the start to the sprinkles
So naturally this is already better than the one at the Cheesecake Factory!
With three distinct layers of cheesecake and my funfetti cake
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CAKE!
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Notes for Success:
It is really helpful to have 3- 6″ pans for this recipe otherwise the process takes a much longer time than any one wants to spend!
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Next time I would assemble this cake in a ring mold rather than a free build, for an easier to build and more stable cake in the end.
You can also use a spring form pan with no bottom to achieve the same results as a ring mold without spending any extra money!
Super Flower Powder food colors for my pink and blue cheesecake layers was my choice today just because I had some!
Typically I’ll use about ½ teaspoon powder per 1 cup batter
But regular food color would also do the trick and is way more practical and affordable!
Also~ make your own homemade vegan sprinkles by using my recipe! *not sponsored
Otherwise here is a good deal for a fair amount of sprinkles that are vegan!
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go. Cornstarch is a very difficult ingredient to measure consistently
with a volume spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
Yield: serves 10ppl
Birthday Cake Cheesecake
Prep Time
4 hours
Cook Time
35 minutes
Total Time
4 hours 35 minutes
Ingredients
For the Cheesecake Layers
- Vegan Cream Cheese *see notes 12 ounce (339g)
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons *see notes (32g)
- All Purpose Flour 3 Tablespoons (24g)
- Plant Milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Vanilla Extract 3 teaspoons (15ml)
For the Chocolate Layer
- Cocoa powder 2 tablespoons
- Boiled Water 2 Tablespoons
- Food Color or Super Flower Powder natural colors *see notes above
for the icing
Instructions
- First prepare the white cake recipe as per the instructions listed on that blog post.
- Add sprinkles to the batter and bake immediately according to the instructions divided evenly amongst your greased & parchment lined2- 6″ cake pans.
- Most likely you will have to wait until the cakes are cooled and un-molded before mixing the cheesecake unless you have 5 of the same sized pans?
- When the cakes are cooled, wrap them airtight and refrigerate until the rest of the recipes are prepared.
- To make the cheesecake, place all of the cheesecake ingredients **except the cocoa powder & water *& food colors into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Divide the batter evenly into 3 small bowls.
- Add the hot water to the cocoa powder and whisk smooth, add that to one of the bowl of cheesecake batter and whisk smooth
- Add your pink & blue food color or flower powder natural food coloring to the other 2 bowl and whisk smooth
- Clean & re-grease your cake pans and then bake the batter in each pan, if you only have 2 pans you can let the last cheesecake layer sit in the refrigerator until ready.
- This is a very thin layer of cheesecake and will most likely only take about 20-25 minutes to bake in a preheated 350°F oven
- The centers should look set and not liquid, slightly jiggly is OK as they will set & firm up more as they coll & upon refrigeration
- Cool completely in the pans and then refrigerate for at least 2 hours to set then repeat the process if necessary with the last flavor
- Meanwhile prepare the cream cheese icing according to the recipe on that page and reserve until needed
- Assemble the cake with teh cold & set cheesecake layers and the funfetti layers as shown in the video or according to the picture and decorate with fine cake crumbs mixed with more sprinkles!
Notes
Birthday Cake Cheesecake must stay refrigerated at all times, it will stay fresh in the refrigerator for up to 10 days wrapped loosely to prevent drying.
