Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- ½ cup rainbow sprinkles (plus extra for topping)
Instructions
- Prepare the Graham Cracker Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and chill.
- Whip the Cream Cheese Mixture: Beat softened cream cheese until smooth, then add powdered sugar and vanilla. Whip heavy cream to stiff peaks and fold into the cream cheese mixture.
- Fold in the Sprinkles: Gently mix in rainbow sprinkles, then pour filling over the crust and smooth the top.
- Chill & Serve: Refrigerate for at least 4 hours (or overnight). Garnish with extra sprinkles before slicing.
Notes
- Use full-fat cream cheese for the best texture.
- Chill the mixing bowl before whipping cream for better peaks.
- For a no-bake option, ensure the cheesecake sets for at least 4 hours.
- Swap graham crackers for Oreo crumbs for a chocolatey twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 20g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg