Okay, I am obsessed with the blog, Sprinkle Bakes. She makes the most wondrously, whimsically, beautiful desserts! Everything is always so perfectly cute, down to the very last detail (not to mention, delicious). This Chocolate-Peanut Butter Cake that I posted last month was one of her recipes, and it was one of the tastiest things I have ever tried.
So, enter this pretty and pink cheesecake. As I child, I was pretty stinkin’ obsessed with strawberry milk syrup. Most kids go for the chocolate, but I was all about the strawberry milk. It’s safe to say that when I saw this recipe posted over at Sprinkle Bakes, it was love at first sight.
How adorable is that sprinkle-laden crust?! I think that with the rainbow of colors, this would make a super fun birthday cake alternative. Or, quite frankly, any sort of celebration. (Heck, this cheesecake, alone, is reason for celebration…) Plus, did I happen mention that it’s no-bake? Oh.Yes.
This cheesecake absolutely lives up to it’s name. It tastes just like the faux strawberry-flavored stuff that I loved as a kid; yet, it’s not overly sweet. You do have to be sure to allow the cheesecake to thaw just enough before you serve it so that it is nice and creamy and not rock solid. While the recipe is super tasty as is, next time I make this, I am going to swap some of the cream cheese for creme fraiche, and add some sliced fresh strawberries to the strawberry milk center. I think the cheesecake could benefit from a bit more tang, and the freshness that a few strawberries could lend to it.
Strawberry Milk Cheesecake
recipe slightly adapted from here
for the crust:
- 2 cups graham cracker crumbs
- 1/2 cup + 1 tbsp multicolored sprinkles
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 8 tbsp unsalted butter, melted and cooled
- Mix together the graham crumbs, sprinkles, salt, and sugar in a medium bowl. Pour in the melted butter and fold with a rubber spatula until everything is fully moistened.
- Pour into a 9-inch springform pan. Press the mixture out over the bottom and up the sides. Set aside
for the filling:
- 2 ¼ cups heavy whipping cream
- 1 lb. Neufchatel (1/3 less fat) cream cheese, at room temperature
- 1 cup Nestle’s 25% less sugar Strawberry Drink Mix
- 2 tbsp granulated sugar
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until soft peaks form. Add in the remainder of the ingredients and beat until combined (with no lumps!).
- Pour the filling into the prepared crust.
for the topping:
- 1 cup heavy whipping cream
- ¼ granulated sugar
- multicolored nonpareils
- In a small bowl, beat together the cream and sugar until stiff peaks form.
- Pipe the whipped cream into little starts around the sides and center of the cheesecake.
- Sprinkle the nonpareils over the top of the cheesecake.
- Cover the springform with plastic wrap, and freeze for 4-6 hours, or overnight. Let thaw partially before slicing and serving.