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Funfetti Cookie Dough Cheesecake Cake

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Funfetti Cheesecake Cake Layers Baked into a Graham Cracker Crust, Cookie Dough Filling, Almond Cream Cheese Buttercream, Graham Cracker Crumble, and Cookie Dough Balls on Top!

Ingredients

Graham Cracker Crust

  • 9 whole (large rectangle) graham crackers
  • 1/4 cup brown sugar
  • 9 Tablespoons melted unsalted butter

Funfetti Cheesecake Cake

  • 1 cup buttermilk room temperature
  • 4 oz cream cheese room temperature
  • 1/3 cup sour cream room temperature
  • 4 egg whites room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon pure vanilla
  • 1/4 cup rainbow jimmies
  • 1/8 cup mini chocolate chips optional
  • 1 Tablespoon cream cheese emulsion optional for even more cream cheese flavor
  • 1 box white cake mix Duncan Hines or Betty Crocker will do

Eggless Cookie Dough

  • 1 cup unsalted butter slightly softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 Tablespoons milk
  • 2 Tablespoons pure vanilla
  • 2 cups heat-treated all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips

Almond Cream Cheese Buttercream

  • 2 sticks (or 1 cup) unsalted butter left at room temp for 15 minutes
  • 1 brick (8 oz) cream cheese
  • 1 pinch salt
  • 1 Tablespoon pure vanilla
  • 1/2 teaspoon almond extract
  • 6-8 cups powdered sugar sifted
  • 1-2 Tablespoons heavy cream optional - use only if needed for thinning consistency

Garnish

  • graham cracker crumbles for sides
  • rainbow jimmies for sides

Instructions

For the Graham Cracker Crust

  • Preheat the oven to 325 degrees on convection bake, and prep three 6" cake rounds with a swipe of shortening and a dust of flour. Set aside.
  • In a food processor, pulse together the graham crackers, brown sugar, and melted butter until a crust forms. Split the crust between the prepared pans and press firm with the back of a flat measuring cup or a drinking glass bottom. Do not pre-bake. Set aside.

For the Funfetti Cheesecake Cake

  • In a medium bowl, whisk together the wet ingredients until thoroughly combined and the cream cheese is dispersed evenly. Sift in the cake mix, then gently fold in the jimmies and chocolate chips.
  • Split batter evenly between the graham cracker cake rounds. Bake for 30-35 minutes until center is baked through.
  • Let cool in pan for 2 minutes, then flip out gently onto a wire rack to cool completely. Wrap in plastic wrap and freeze for at least 2 hours before assembly.

Eggless Cookie Dough

  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar until light and fluffy. Add in the milk, vanilla, and salt and mix until fully incorporated.
  • Add in the flour, chocolate chips, and jimmies and mix until just combined.
  • Split dough into two parts. With one half of the dough, make dough balls for the top of your cake. With the other half of the dough, form the dough into two disks that are smaller than your cake rounds. Depending on how thick you want your dough, press to that thickness. I used plastic wrap and a cake pan to help with this step. Place into the fridge to chill while baking your cake.

For the Almond Cream Cheese Buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the cream cheese and whip up again.
  • Add in the extracts and salt, then slowly add in the powdered sugar about 1/2 cup at a time. This buttercream is naturally more loose than my regular ABC, so you may not need to add in the heavy cream to thin it out. If you do, add a teaspoon at a time and whip up. Whip up on high speed for 2 minutes until light and fluffy.

Assembly

  • On a cardboard cake round on a cake turntable, add on a touch of buttercream to the center to act as glue for the cake round. Place down the first cake round. Add on the cookie dough layer, leaving space around the edge. Add on a buttercream rim and some on top. Repeat with remaining two cake layers. Crumb coat, freeze 5 minutes.
  • Add on a layer of buttercream and smooth the sides with a cake scraper. Add on some graham cracker crumbles on the bottom, and hand place on the cookie dough and sprinkles.
    Slice with a hot sharp knife when the cake is cold for clean slices. Enjoy!