Yield: one 9-inch cheesecake.
Note: I used the 25% less sugar variety of Nestle's Strawberry Milk Drink Mix. If using the full sugar mix, the granulated sugar in the cheesecake filling may be omitted. I suggest adding the sugar to taste after the strawberry powder has been mixed into the filling.
Graham Cracker Sprinkle Crust:
2 cups fine graham cracker crumbs
1/2 cup jimmies sprinkles (can be found in the ice cream toppings aisle )
1/2 tsp salt
2 tbsp granulated sugar
8 tbsp unsalted butter, melted and slightly cooled
- Combine graham cracker crumbs, jimmies, salt and sugar in a large bowl. Whisk until thoroughly combined and jimmies are evenly dispersed.
- Make a divot in the middle of the graham cracker mixture and pour in the melted butter. Mix together using a rubber spatula; turn mixture over from the bottom of the bowl to the top until all the crumbs are moistened.
- Pour crumbs into an 8 or 9-inch springform pan; press tightly and evenly into the bottom and up the sides of the springform pan. Set aside.
Strawberry Milk Cheesecake Filling
1 pound (two 8 oz. packages) cream cheese, softened
1 cup strawberry milk drink mix (such as Nestle's)
2 tbsp. granulated sugar * (see note at beginning of recipe)
- In a large bowl, beat heavy cream with an electric mixer until soft peaks form.
- Add softened cream cheese and beat again with the electric mixer until combined. Sift strawberry milk powder over the whipped cream/cream cheese mixture. Add granulated sugar if using* (see note at beginning of recipe) and mix again until well incorporated.
- Pour mixture into the prepared graham cracker crust. Set aside.
1 cup heavy whipping cream
- In a medium bowl, beat heavy cream with an electric hand mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. 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.
- 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.