Summer is pretty much here in North Carolina, and my kids will be out of school in the next week! My best friends kids are already out of school and we have been brainstorming, trying to come up with things to do for the summer!
This Funfetti cheesecake is for sure on our list! It’s SO easy to make your kids can do it, and it DOES NOT involve the oven!
Here is what you’ll need to grab from the store, some of you may have these at home already!
Pre Made Graham Cracker Pie Crust (fridge/freezer section at your grocery store)
3 tablespoons butter melted
800 grams full fat cream cheese at room temperature, approximately 28 ounces
3/4 cup powdered sugar sifted to remove lumps
400 grams white chocolate melted and cooled, approximately 15 ounces
1 1/2 cup whipped topping (ex: cool whip or dream whip)
2/3 cup sprinkles plus more for garnishing
whipped cream or whipped topping for garnish
Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
Add the melted white chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
Fold in the whipped topping by hand until the mixture is fluffy and creamy.
Fold in the sprinkles until they’re evenly distributed throughout the cheesecake mixture.
Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula.
Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.
Slice and serve with whipped cream and more sprinkles.
Be sure to use room temperature cream cheese. If you use cream cheese straight from the fridge, the white chocolate will solidify as you add it to the cream cheese mixture!
Have an afternoon where your kids aren’t occupied in the kitchen making this yummy dessert!
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