Description
A delightful and fun cheesecake made with a crust of animal cookies, filled with a creamy mixture of cream cheese, whipped cream, and strawberries, topped with whipped cream and colorful sprinkles.
Ingredients
Scale
- 2 cups crushed animal cookies (or graham crackers)
- ½ cup unsalted butter, melted
- 2 tbsp sugar
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups heavy whipping cream (cold)
- 1 cup crushed frosted animal cookies
- 1 cup chopped strawberries (fresh or freeze-dried)
- 1 tsp vanilla extract
- Whipped cream (for topping)
- Pink strawberry syrup (or strawberry sauce)
- Whole animal cookies (for garnish)
- Rainbow sprinkles (for garnish)
Instructions
- Crush cookies into fine crumbs, mix with melted butter and sugar.
- Press firmly into the bottom of a 9×9-inch pan. Chill while preparing filling.
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into cream cheese mixture.
- Stir in crushed animal cookies, strawberries, and vanilla.
- Spread filling evenly over the chilled crust.
- Smooth the top with a spatula.
- Refrigerate for at least 6 hours or overnight until firm.
- Drizzle with strawberry syrup.
- Pipe whipped cream swirls on top.
- Garnish with rainbow sprinkles and whole animal cookies.
Notes
- For best results, chill the cheesecake overnight.
- Feel free to use fresh or freeze-dried strawberries based on availability.
- Adjust the sweetness of the filling by adding more or less powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg