Happy Birthday to you, Happy Birthday to you…
Here’s to one of the easiest and creamiest {no bake} cheesecakes I’ve made. Cream cheese and Cool Whip are a wonderful combination. They can make dessert so simple and fun. The crust is just six crumbled cupcakes. How easy is that? After I made this, I thought for the next birthday, I would have to try putting them in mason jars – then add candy or favorite toppings, wouldn’t that be fun? The possibilities are many. I hope you enjoy this as much as we did!
{No Bake} Birthday Cheesecake
Author: Molly
Recipe type: dessert (adapted from Philadelphia)
Ingredients
- 6 white cupcakes (plain with no frosting)
- 2 (8 oz) pkgs. cream cheese, softened
- 1 T. butter, softened
- ¾ c. sugar
- 1 t. vanilla extract
- 1 (8 oz) container Cool Whip, thawed
- sprinkles for decorating
Instructions
- Using a 9x9 baking pan, line with aluminum foil. Crumble cupcakes into fine pieces and press down in pan to form a smooth layer.
- In a medium bowl, on medium-high speed combine cream cheese and butter using an electric mixer. Then add sugar and vanilla. Carefully fold in Cool Whip and half of sprinkles. Then spread on top of bottom layer in pan. Add the rest of the sprinkles. Refrigerate for at least 4 hours. Then cut into squares and serve.
And if you are looking for other baked cheesecakes, try these:
