• 2 8-oz blocks cream cheese, softened
  • 1 cup sugar
  • 2 cups heavy cream
  • 2 tsp. vanilla extract
  • Pink, yellow, green, blue, and purple food coloring
  • 1 store-bought graham cracker crust
  • Sprinkles, for decorating
  • Whipped cream, for serving

 

Directions:

  • In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese and sugar until smooth and fluffy, 3 minutes.
  • Add heavy cream and beat until stiff peaks form, 2 to 3 minutes more. Add vanilla and beat until combined.
  • Divide mixture among 5 small bowls (or one bowl for each color you’re using) and add a couple drops of a different food coloring to each bowl. Stir to combine, adjusting color as desired.
  • Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up all the mixture.
  • Top all over with sprinkles.
  • Refrigerate until cheesecake is firm and sliceable, 6 to 8 hours.
  • Serve with whipped cream and more sprinkles.
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