It is sprinkle day here at Practically Homemade!  Every month I will be featuring a recipe using sprinkles to virtually celebrate one {or more} of my favorite peeps birthday.  I don’t know what it is about sprinkles but I feel like a birthday isn’t complete without them.  There are now so many fun varieties and colors that when I go to the craft store I get overwhelmed.  I think that I need one of each and literally stand in the aisle trying to think of reasons to justify buying another bottle.  How in the world can I choose just one?? #bloggerproblems

Obviously, my love for sprinkles is ridiculous!  I blame it {and any other craziness} on my precious mama {aka Carl}, who happens to be having a birthday next week.  I decided to jazz up a cheesecake recipe that she gave me to start the celebration!  We share an egg allergy {boo} and so I thought this recipe would be perfect.  Happy Birthday Carl!!  This one is for you!

 

No Bake Sprinkle Cheesecake

Creamy no-bake cheesecake, filled with festive sprinkles and nestled in a Nilla Wafer crust...Perfection!!

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10

Ingredients

Crust:

  • 2 1/4 cups Nilla Wafer crumbs
  • 1/4 cup brown sugar {packed}
  • 8 tbsp butter {melted}

Filling:

  • 16 ounces cream cheese softened
  • 2 cups powdered sugar
  • 2 cups Cool Whip
  • 1/2 cup sprinkles

Instructions

  1. For the crust:  Grind the Nilla Wafer cookies into a fine crumb using a food processor or blender. {If you don't have a food processor or blender than add cookies to a Ziploc bag and crush with a rolling pin} Mix together Nilla Wafer crumbs and brown sugar.  Add melted butter and stir until crumbs are completely coated.  Pour crumbs into a greased 9" spring form pan and press into the bottom and half way up the sides of pan.  Refrigerate the crust until the filling is prepared.

  2. For the filling: In a mixing bowl, beat cream cheese on medium speed for 2-3 minutes. Proceed to add powdered sugar one cup at a time, mixing until incorporated. Finally, add Cool Whip to mixture and gently stir. Fold in sprinkles to the cheesecake mixture by hand {over stirring will cause the sprinkle colors to bleed into cheesecake}. Pour cheesecake mixture into prepared Nilla Wafer crust, cover with plastic wrap and refrigerate for a minimum of 4 hours.
  3. To serve:  Cut cheesecake and top with whipped cream and extra sprinkles.

Recipe Notes

*A pie plate can be substituted for the spring form pan.

*To soften cream cheese quickly, put cream cheese onto a plate {remove wrapper} and microwave for 15-20 seconds.