Description

A whimsical no-bake cheesecake bursting with nostalgia — made with crushed frosted animal cookies, a creamy pink filling, rich glaze, and topped with more cookies and rainbow sprinkles for the ultimate playful treat.

Ingredients

Units Scale

2 cups frosted animal cookies, crushed
4 tbsp unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream, whipped to stiff peaks
1/2 cup sweetened condensed milk
Pink food coloring (optional)
1/2 cup white chocolate chips
2 tbsp heavy cream (for glaze)
Extra frosted animal cookies (for topping)
Rainbow nonpareils or sprinkles

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Instructions

Combine crushed frosted animal cookies and melted butter. Press firmly into the base of a 9-inch springform pan. Chill for 15 minutes.
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
Fold in whipped cream and sweetened condensed milk. Tint the mixture light pink with food coloring if desired.
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight.
For the glaze, melt white chocolate chips with 2 tbsp cream until smooth and pourable. Add a few drops of pink food coloring.
Pour glaze over the chilled cheesecake, letting it drip over the edges.
Decorate with whole frosted animal cookies and a generous handful of rainbow sprinkles.
Chill for another 30 minutes before slicing and serving.

Notes

Chill overnight for best texture and flavor.
Use a sharp knife dipped in hot water for clean slices.
Store leftovers covered in the fridge for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 410 kcal
Sugar: 32g
Sodium: 160mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0g
Protein: 5g
Cholesterol: 85mg