TO MAKE THE NO-BAKE FUNFETTI CHEESECAKE, YOU WILL NEED THE FOLLOWING INGREDIENTS:
THE CRUST INGREDIENTS:
– 2 Cups.Of crushed graham crackers or digestive biscuits.
– 1/2 Cup.Of unsalted butter, melted.
THE FILLING INGREDIENTS:
– 24-oz.Of cream cheese, softened.
– 1 Cup.Of powdered sugar.
– 1 Tsp.Of vanilla extract.
– 1 Cup.Of heavy cream.
– 1/2 Cup.Of Funfetti sprinkles.
Crush the graham crackers or digestive biscuits and add them to a mixing dish with the melted butter. Stir the mixture until the crumbs are equally covered with the butter.
Using the back of a spoon or the bottom of a glass, press the crust mixture into the bottom of a 9-inch springform pan to make a uniform layer. While you make the filling, chill the pan in the refrigerator.
Cream the softened cream cheese until it is smooth and creamy in a large mixing bowl. Continue beating the cream cheese after adding the powdered sugar and vanilla extract until the mixture is frothy and well combined.
Whip the heavy cream until firm peaks form in a separate mixing dish. Till the whipped cream is completely integrated, gently fold it into the cream cheese mixture.
To ensure uniform distribution, add the Funfetti sprinkles to the filling mixture and gently fold them in. After taking the springform pan out of the fridge, evenly distribute the filling ingredients over the previously cold crust.
Using a spatula or the back of a spoon, level the cheesecake’s top. And add more Funfetti sprinkles to the cheesecake’s top, carefully pushing them to the surface.
To set the cheesecake, place it in the refrigerator for at least 4 hours or overnight. Cover the pan with plastic wrap or aluminum foil.
Remove the edges of the springform pan with care after the cheesecake has completely cold and hardened. The No-Bake Funfetti Cheesecake should be cut into small pieces and served cold.