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Cake Batter Cheesecake

4.5 from 4 votes

posted: 03/10/13

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy
This Cake Batter Cheesecake is almost as good as licking the beaters!
This Cake Batter Cheesecake is almost as good as licking the beaters!
I have a problem. Should we call it an addiction? No. No, never mind. Not an addiction   Because then we would be talking 12 step programs. And I’m really just not ready to sit in a room with strangers and talk about this.

I’d much rather talk about it with you.

Cake batter.

It’s like a four letter word for me. I mean, I’m not a fool. I get that it is actually two words. And while one of them happens to be four letters, the other does not.


Cake batter.

It all started at the end of my pregnancy with Gavin. Life felt stressful. Like super stressful. And how did I handle this stress? I baked. I was at risk for developing gestational diabetes, so I was being mindful of my sugar intake. But I somehow managed to convince myself that if I nibbled on ingredients while baking, it didn’t count.

Say what now?

Yeah, you heard me.

This Cake Batter Cheesecake is almost as good as licking the beaters!

Really everyone knows that a lick of frosting off a beater does not count towards your calorie intake for the day. It’s only when you eat it a top of a cupcake that you need to think about how many calories, saturated grams of fat, and blah blah blah it contains.

It’s true!

Oh my goodness! It is an addiction! Do you hear me trying to talk myself into this behavior.

 Oh boy.

We’re in deep people.

Really though. I’ve never met a cookie dough that didn’t want me to eat it, or a spoon of cake batter that I wouldn’t lick. If it’s uncooked and contains sugar, it has my name written all over it.

And I’m not alone either.

All over Pinterest you can see recipes of “cookie dough flavored this” and “cake batter flavored that.”

Well, I have another to add to the collection.

Cake Batter Cheesecake.

It’s soooooo good. And strangely, it gets better after like a day. And if you eat it straight out of the pan with a fork while standing in front of the refrigerator at 9 p.m. it tastes AMAZING.

Okay. I have a problem. Admitting it is the first step. Right?

This Cake Batter Cheesecake is almost as good as licking the beaters!


Edited to add: There have been many comments on this post asking where the cake mix comes in. There is no cake mix. I personally feel like the combination of the sweetened condensed milk, vanilla, and almond extract makes fora nice cake batter flavor.

4.50 from 4 votes

Cake Batter Cheesecake

(tap # to scale)


  • 3 8 oz containers of cream cheese at room temperature (see note)
  • 3 eggs at room temperature
  • 1 14 oz can sweetened condensed milk
  • 1 1/2 TBSPs vanilla
  • 2 tsps almond extract**
  • 1/2 cup of rainbow sprinkles


  • Preheat your oven to 375 degrees. Spray a nine inch spring form pan generously with cooking spray. Set aside.
  • With your mixer on low and with the paddle attachment, beat together the cream cheese until smooth. Then beat in the sweetened condensed milk, vanilla, and almond extract. Finally, beat in the eggs. Continue mixing until you can no longer see the yolks and the eggs are fully incorporated.
  • Slowly mix in all the sprinkles with a spoon.
  • Pour the batter into a 9 inch spring form pan and bake for 30 to 40 minutes or until the edges of the cheesecake just begin to turn brown. Turn the oven off, crack the door, and let the cheesecake sit for an additional half hour.
  • Remove from the oven, run knife gently between the cheesecake and the pan. Allow to cool on the counter until it is room temperature and then refrigerate for at least four hours.


It is really important that the cream cheese is completely at room temperature. I leave my cream cheese out for several hours to accomplish this. If your bricks aren't room temperature, they won't be able to smooth out. Additionally, make sure that you are using brand name cream cheese and it is full fat. I've made the mistake of using off brand and the results aren't good.
**I have received two comments that the recipe tastes too strongly of almond extract. I really love almond extract and think that it is very reminiscent of cake batter, so for me it really works in this recipe. If you don't like almond extract, you will want to reduce the amount in this recipe.
Author: Lisa Longley

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Cake Batter Cheesecake

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 This Cake Batter Cheesecake is almost as good as licking the beaters!
This post may contain affiliate links which won’t change your price but will share some commission.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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    Rate This Recipe:

  1. Supriya Kutty says

    this recipe sounds amazing and making me crazy as m a very big fan of cheese and this cake gives me cravings to try and eat, cheesy thanks for sharing..

  2. Courtney Morrisey says

    Could you just use cake batter extract?

    • Lisa Longley says

      I haven’t tried it that way, but I bet it would be delicious!

  3. lau says

    hi lisa! i am probably the only person on earth who does not like sprinkles! if i leave them out will it change the texture of the cake? also can i use cherry pie filling on the top like you would on a cheesecake? thanks for your help. i hate being one of those people that want to change someone’s creation and then criticize it but it seems like such an easy way to make a mock cheesecake.

    • Lisa Longley says

      You can 100% take out the sprinkles. And I have a cherry pie filling recipe if you want to top it with that. Delicious!

  4. Heather says

    3 stars
    I just wanted to mention that the recipe and picture don’t show or call for any crust. Current situation cheesecake mix leaking all out of the bottom of the spring form pan onto my oven;(

    • Lisa Longley says

      Hi Heather! I make lots of cheesecake recipes without crust, and they don’t leak out. That really isn’t a problem of no crust, it’s an issue with the spring form pan.

  5. Sherri Davenport says

    Would it change anything to add a crust? I have a rainbow cookie crust I wanted to try with this.

    • Lisa Longley says

      A crust would totally work on this. A cookie crust . . . I would need to see the recipe to know for sure. But a graham cracker crust traditionally used in a cheesecake would work great.

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners