Strawberry Milk Cheesecake

Once again, I’ve been inspired by one of my favorite bloggers.  Honestly, it wasn’t the recipe that attracted me but Sprinklebakes’ gorgeous photographs.  I loved the jimmies in the graham cracker crust and the nonpareils for decoration on the top.  This is what a funfetti cheesecake would look like, and who doesn’t love funfetti anything?

Making this strawberry milk cheesecake couldn’t be easier.  First, no baking is involved.  While I enjoyed the simplicity of this no-bake concept, I have to say that I much prefer my cheesecake to be of the baked variety over no-bake.  Second, the ingredient list is small.  All you need is butter, sugar, cream cheese, heavy cream, salt, graham crackers, strawberry milk mix, and the jimmies/sprinkles.

Overall, it’s not a bad little cake.  I think the sweetness makes it a great candidate for kids birthday parties, or perhaps a Mother’s Day dessert.  Personally, I’m not a huge fan of powdered milk flavorings, and the smell when I cracked open that container of strawberry powder was “whoa”!  The whipped cream and cheese toned the flavor down a bit, but it still left me yearning real strawberries, or at least something a little less fake.  Don’t get me wrong, it was totally edible, and I have witnessed that it is kid approved.  Anyway, here’s the recipe from Sprinklebakes:

No Bake Strawberry Milk Cheesecake

Graham Cracker Sprinkle Crust:
2 cups fine graham cracker crumbs
1/2 cup jimmies sprinkles
1/2 tsp salt
2 tbsp granulated sugar
8 tbsp unsalted butter, melted and slightly cooled

  1. Use a food processor to crush the graham crackers into fine crumbs, then combine with jimmies, salt, and sugar – stirring well make sure the ingredients and jimmies are evenly distributed.
  2. Make a hole in the middle of the graham cracker mixture and pour in the melted butter.  Mix together using a rubber spatula until all the crumbs are moistened.
  3. Pour into an 8 or 9-inch springform pan and press the crust mixture into the pan – on the bottom and up the sides
Strawberry Milk Cheesecake Filling
2 ¼ cups heavy cream
2 – 8 oz. packages cream cheese, softened
1 cup strawberry milk drink mix powder (if you purchase the reduced sugar variety, add 2 tbsp granulated sugar)
  1. Beat heavy cream in a bowl with an electric mixer until soft peaks stage
  2. Add cream cheese and beat again until combined.  
  3. Sift strawberry milk powder over the whipped cream/cream cheese mixture.  I used the electric mixer on low to incorporate.  Add sugar if needed.
  4. Scoop mixture into the prepared graham cracker crust and push to fill in the crust.  Smooth top.
Topping:
1 cup heavy whipping cream
1/4 cup granulated sugar
  1. Beat heavy cream until soft peaks form. Gradually add sugar and beat until stiff peaks form. 
  2. Transfer mixture to a piping bag fitted with a large star decorator tip.  Pipe whipped cream stars around the outside edge of the cheesecake, and in the center.  Sprinkle with multicolor nonpareils. 
  3. Cover springform pan in plastic wrap and place in the freezer for 4-6 hours, or overnight.  To unmold, remove from freezer and place a dishcloth soaked with hot water and wrung dry around the outside of the pan. This will warmth will help loosen the frozen crust from the pan. Let cheesecake partially thaw in the refrigerator before serving.  Slice cheesecake while still partially frozen and serve.
Thanks SPRINKLEBAKES!!  Keep posting yummy recipes!
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