Cake batter and sprinkles in a no bake cheesecake is quite literally the best idea ever.
We aren’t usually big on no-bake cheesecakes, but as far as they go this one is actually really tasty! Normally they have an off texture when regular baked cheesecake has such a thick luscious creamy tooth, no-bake is typically lacking in this area. And while this one is not a thick filling, it is luscious and creamy, yet light.
Now let’s talk about cake batter! Are you a bowl licker? I’ve always lived on the edge and licked the bowl of raw cake batter and cookie dough (except when I was pregnant)! I LOVE the way cake batter tastes. The cake batter ice cream flavors are my jam. So when you combine that with a luscious creamy cheesecake and pile it onto a crust made of birthday cake teddy grahams? Count me in. I might just eat the whole thing.
Except the sad thing is right now I am in the midst of an elimination diet for my son, currently not eating any dairy or soy. So I actually could not have this cheesecake right now. Waah. Let me tell you…this stinks! I love cheese and ice cream so much and it’s actually really hard to totally eliminate all dairy and soy. You better believe as soon as I can reintroduce dairy I am making this cheesecake again!
Adapted from Delish
- 1 1/2 cups heavy cream
- 12 oz. cream cheese, softened
- 1/2 cup sugar
- 1 cup funfetti cake mix
- 1 1/2 cups birthday cake Teddy Graham crumbs
- 6 tbsp butter, melted
- Rainbow sprinkles, for decorating
Combine teddy graham crumbs and melted butter in a bowl. Press into an 8 or 9 inch springform pan. Chill in fridge until ready to use.
In a large bowl using an electric hand mixer, whip heavy cream until soft peaks form.
Add softened cream cheese and sugar and stir until completely combined and no clumps remain.
Fold in cake mix.
Pour mixture into prepared pie crust, smoothing over top with a rubber spatula. Top with sprinkles, cover with plastic wrap, and refrigerate until firm, at least 6 hours.