Strawberry Milk Cheesecake

Adapted from Sprinkle Bakes

Strawberry Milk Cheesecake

 

This is a SERIOUSLY girly cake and I LOVED IT.  So did my little nieces who’s birthday I prepared this glorious edible celebration.  I can’t wait to make it again and try a few variations.

Ingredients

2 cups fine graham cracker crumbs

1/2 cup sprinkles (I used “Mr. Sprinkles” rainbow sprinkles)

1/2 tsp salt

2 tbsp granulated sugar

8 tbsp unsalted butter, melted and slightly cooled

2 ÂĽ cups heavy cream

1 pound (two 8 oz. packages) cream cheese, softened

1 cup strawberry milk drink mix (I used NESQUIK® Strawberry)

1/2 cup and 2 tbsp. granulated sugar (or to taste)

1 cup heavy whipping cream

1/4 cup granulated sugar

 

Preparations

Graham Cracker Sprinkle Crust:

  1. Combine graham cracker crumbs, sprinkles, salt and sugar.  Whisk until thoroughly combined.
  2. Add the butter then mix with a spatula until the graham cracker mixture is evenly moist.
  3. Pour crumbs into a 9-inch springform pan.   Use your spatula to firmly press the mixture against the bottom and sides of the pan.  I had to make a quick run out to the store for a springform pan.  You can use a normal round pan, but then you don’t get to show off the sprinkle graham cracker crust!

crust

Filling:

  1. With an electric mixer, beat heavy cream until soft peaks form.
  2. Add softened cream cheese and beat again with the electric mixer until combined.  (Make sure your cream cheese isn’t too cold otherwise you may end up with lumps)
  3. Add strawberry milk powder over the mixture and sugar.
  4. Pour mixture into the prepared graham cracker crust.

Frosting:

  1. With your electric mixer, beat heavy cream until soft peaks form. Gradually add sugar and beat until stiff peaks form.
  2. Pour mixture into a ziplock bag (or pastry bag) and seal.  Cut the tip of the bottom of the ziplock bag and insert  a 2D tip.
  3. Pipe whipped cream stars around the outside edge of the cheesecake, and in the center and then add additional sprinkles.
  4. Cover springform pan in press and seal wrap and place in the freezer for 4-6 hours, or overnight.
  5. Let cheesecake partially thaw in the refrigerator before serving.

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