No Bake Birthday Sprinkle Cheesecake
A buttery graham cracker crust filled with creamy, no-bake vanilla cheesecake filling, flecked with colorful sprinkles.
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Equipment
- Electric Mixer (Stand or Hand-Held)
- 8 or 9 inch Springform Pan with Removable Bottom
Ingredients
Crust
- 1 ¾ cups honey or cinnamon graham crackers
- 2 tbsp granulated sugar
- ¾ - 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 1 ½ lbs block cream cheese, softened at room temperature for 1 hour
- ¾ cup powdered sugar
- ¼ cup sour cream
- 2 tsp vanilla extract
- 1 ¼ cups cold heavy whipping cream
- ⅓ cup sprinkles
Instructions
Crust
- Preheat the oven to 325F, and position a rack in the center of the oven. Prep an 8 or 9 inch springform pan by lining the bottom with a circle of parchment paper. Lightly spray the sides of the pan with non-stick baking spray.
- Finely crush the graham crackers, using a food processor, or placing them in a freezer bag and crushing them with a rolling pin.
- In a bowl, combine the crushed graham crackers, sugar and salt. Add the melted butter, and stir until evenly moistened and crumbly.
- Firmly press the crumbs against the bottom and up the sides of your pan.
- Bake the crust for 8-10 minutes, until toasted and fragrant. Set aside and cool completely before adding the filling.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment (or with a hand held mixer), beat the cream cheese and powdered sugar for one minute until smooth. Beat in the sour cream and vanilla.
- Add the cold heavy whipping cream and beat on medium high speed for several minutes until fluffy and thick enough to hold its shape. You may need to switch from the paddle attachment to the whisk attachment to get the filling to thicken.
- Add the sprinkles to the filling, and gently fold them in. Spread the filling into the cooled crust.
- Refrigerate the cheesecake for 3-4 hours before serving removing the sides of the pan and serving. Decorate the top of the cheesecake with more sprinkles before serving.
Notes
Refrigerate leftover cheesecake for up to 2 days. This pie is best eaten within the first 24 hours, since the crust will start to get a little soft by the second day.
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