Funfetti cheesecake
By Lulu Grimes
Get the family in the kitchen with this simple ‘funfetti’ cheesecake. It uses just seven ingredients and requires no cooking – perfect for making with children
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Prep:15 mins
plus at least 5 hrs 30 mins chilling - Easy
Nutrition per serving
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kcal 317
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fat 26g
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saturates 16g
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carbs 16g
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sugars 10g
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fibre 1g
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protein 3g
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salt 0.5g
Ingredients
- 75g butter, melted, plus extra for the tin
- 200g digestive biscuits
- 600g full-fat soft cheese
- 75g icing sugar
- 300ml double cream
- 1 tbsp vanilla extract
- 6 tbsp sprinkles
Method
Butter and line a 20cm loose-bottomed cake tin. Put the biscuits in a food bag and bash to crumbs with a rolling pin, or blitz in a food processor. Transfer to a bowl and mix in the butter. Tip into the prepared tin and press down firmly into an even layer. Chill in the fridge for 30 mins, or until set.
Beat the soft cheese and icing sugar together with an electric whisk until smooth. Tip in the cream and vanilla, then continue to beat until everything is fully combined. Stir in 4 tbsp of the sprinkles and spoon the mixture over the biscuit base. Tap the tin on a work surface to make sure there are no air bubbles, then smooth the surface with a spatula or the back of a spoon. Chill for at least 5 hrs or overnight.
Bring the cheesecake out of the fridge to come to room temperature 30 mins before serving. Sit the tin on top of a can, then pull the sides of the tin down. Carefully slide the cheesecake onto a serving plate, then remove the baking parchment and the base of the tin. Decorate with the remaining sprinkles.
