Description
Make this creamy no-bake Confetti Sprinkle Cheesecake! A fun, colorful dessert perfect for birthdays & celebrations. Easy & delicious!
Ingredients
Scale
For the Crust:
- 2 cups crushed graham crackers (or crushed vanilla cookies)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 ½ cups heavy whipping cream, whipped to stiff peaks
- ½ cup rainbow sprinkles (avoid nonpareils to prevent bleeding)
For the Topping (Optional):
- Whipped cream
- Extra sprinkles
- White chocolate shavings or drizzle
Instructions
Step 1: Prepare the Crust
- Mix graham cracker crumbs and sugar in a bowl.
- Stir in melted butter until well combined.
- Press firmly into a 9-inch springform pan.
- Refrigerate for at least 30 minutes to set.
Step 2: Make the Cheesecake Filling
- Beat cream cheese until smooth and creamy.
- Add powdered sugar, vanilla extract, and almond extract. Mix until fully combined.
- Whip heavy cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the cheesecake mixture.
- Carefully fold in rainbow sprinkles, ensuring even distribution.
Step 3: Assemble and Chill
- Pour the cheesecake filling over the crust, smoothing the top.
- Cover and refrigerate for at least 6 hours (overnight is best).
Step 4: Garnish and Serve
- Once set, remove from the pan.
- Decorate with whipped cream, extra sprinkles, and optional white chocolate shavings.
- Slice and enjoy!
Notes
- Use full-fat cream cheese for the creamiest texture.
- Ensure the whipped cream reaches stiff peaks before folding it into the mixture.
- Let the cheesecake chill overnight for the best consistency.
- Use jimmies or confetti sprinkles instead of nonpareils to prevent color bleeding.
- For a firmer cheesecake, dissolve 1 teaspoon of gelatin in warm water and mix into the batter.