Cake Batter Lush Dessert (No-Bake)

Why You’ll Love This Recipe

I love how this dessert tastes like birthday cake and cheesecake had a delicious baby. It’s rich, but not too heavy, and it comes together with just a handful of pantry staples. I can prep it ahead, and it chills beautifully. It’s a hit for potlucks, birthdays, or whenever I want a crowd-pleasing treat without turning on the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust Layer:

• 1 package (about 14 oz) Golden Oreos, crushed

• 6 tablespoons unsalted butter, melted

Cheesecake Layer:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup dry funfetti or vanilla cake mix (just the powder)

• 1 tub (8 oz) whipped topping, thawed

Pudding Layer:

• 1 package (3.4 oz) instant vanilla pudding mix

• 1½ cups cold milk

Topping:

• 1 tub (8 oz) whipped topping

• Sprinkles, for garnish

Directions

1. Make the Crust:
   I mix the crushed Golden Oreos with melted butter until combined. Then I press the mixture into the bottom of a 9×13-inch dish and place it in the fridge to set.

2. Prepare the Cheesecake Layer:
   In a mixing bowl, I beat the softened cream cheese until smooth. I add powdered sugar, vanilla extract, and the dry cake mix. Once blended, I fold in the whipped topping until creamy. I spread this layer evenly over the chilled crust.

3. Mix the Pudding Layer:
   I whisk together the instant pudding mix and cold milk for 2 minutes until it thickens. Then I spread it gently over the cheesecake layer.

4. Top It Off:
   I add the second tub of whipped topping over the pudding layer, smoothing it out. Then I sprinkle the top with colorful sprinkles for that fun, festive touch.

5. Chill:
   I refrigerate the dessert for at least 4 hours, or overnight if I have time. This helps the layers set and makes it easier to slice.

6. Serve:
   I slice into squares and serve cold. It’s creamy, cool, and absolutely addictive.

Servings and timing

Serves: 12
Prep time: 25 minutes
Chill time: 4 hours
Total time: 4 hours 25 minutes
Calories per serving (approx): 380 kcal

Variations

Sometimes I swap Golden Oreos for regular Oreos or chocolate sandwich cookies. For a strawberry twist, I use strawberry cake mix and top with crushed freeze-dried strawberries. I’ve even added sliced bananas between layers for a banana cream pie effect.

storage/reheating

I keep this dessert refrigerated and covered. It stays fresh for 4–5 days. I don’t freeze it since the texture of whipped topping can change once thawed.

FAQs

Can I use homemade whipped cream?

Yes, but I make sure it’s whipped to stiff peaks and stabilized with a bit of cornstarch or gelatin if I plan to store the dessert for more than a day.

Do I have to cook the cake mix?

For food safety, I sometimes heat-treat the dry cake mix in the oven at 350°F for 5 minutes before adding it to the cheesecake layer.

Can I make this gluten-free?

Absolutely. I use gluten-free sandwich cookies and make sure my cake mix and pudding are certified gluten-free.

Can I add fruit?

Yes! I’ve layered in strawberries, bananas, or raspberries between the cheesecake and pudding layers for a fruity twist.

How far ahead can I make it?

I like making it the night before. It needs at least 4 hours to chill, and overnight lets the flavors and textures come together even better.

Conclusion

This cake batter lush dessert is a no-bake dream. I love how easy it is to throw together, how pretty it looks with those sprinkles, and how it never fails to wow everyone who takes a bite. When I want something sweet and creamy with zero oven time, this is the one I reach for.

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