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
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
- 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.
- 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.
- To serve: Cut cheesecake and top with whipped cream and extra sprinkles.
Notes
