This recipe is adapted from Life Love and Sugar to make it gluten free. (See original recipe https://www.lifeloveandsugar.com/no-bake-golden-birthday-cake-oreo-cheesecake/)
•1 box of Goodie Girl Birthday Cake Cookies (affiliate link)
•3 tablespoons of rainbow sprinkles
•1/4 cup of butter (1/2 stick), melted
•24 ounces of Philadelphia cream cheese, room temperature
•1/2 cup of sugar
•1 teaspoon of vanilla extract
•1 cup of Pillsbury Gluten Free Funfetti Cake Mix (affiliate link)
•2 tablespoons of milk
•8 ounces of Cool Whip
•1 box Goodie Girl Birthday Cake Cookies (affiliate link)
(16 Goodie Girl Birthday Cake Cookies pulsed into crumbs and 8 Goodie Girl Birthday Cake Cookies crushed into pieces)
•6 tablespoons of rainbow sprinkles
•3/4 cup of cold heavy cream
•6 tablespoons of powdered sugar
•Optional: 1 box of Goodie Girl Birthday Cake Cookies (affiliate link) (This is optional but you can decorate the top with cookie crumbles and halves. I used about 6 cookies; 2 for crumbles and 4 to make 8 halves.)
(See measurements above)
Add the Goodie Girl Birthday Cake Cookies and rainbow sprinkles to a food processor and pulse until it forms crumbs. Combine the crumbs with melted butter and mix well. In a 9 inch springform pan, press the crumb mixture into the bottom and half way up the sides. Put it in the refrigerator to firm up while you make the filling.
In a large bowl, mix the cream cheese and sugar together until smooth and well combined. Once well combined, add the vanilla extract, Pillsbury Gluten Free Funfetti cake mix and milk. Mix until it is well combined. Fold in the Cool Whip until combined. In a food processor, pulse about 16 cookies into crumbs and crush about 7 cookies with your hand or a knife. Then add the cookie crumbs as well as the chopped cookies and rainbow sprinkles. Stir gently until well combined. Spread the filling evenly into crust with a rubber spatula and smooth the top. Put the cheesecake into the refrigerator for 5 hours or until firm. You can even make this a day ahead and leave it in the refrigerator over night. Remove the cheesecake from the pan.
In a large bowl, add heavy cream, powdered sugar and vanilla extract. Mix it on high speed until stiff peaks form. Put the whipped cream into a piping bag and use a decorative tip of your choice. Pipe whipped cream around the top edge of the cheesecake. Top with additional cookie crumbs and cookie halves, if desired. Keep refrigerated until ready to serve.