Ingredients
1 1/4 cups graham cracker crumbs
5 tablespoons melted unsalted butter
16 ounces full-fat cream cheese (softened)
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 1/4 cups heavy cream (chilled)
1/2 cup rainbow sprinkles
Instructions
Mix graham cracker crumbs and melted butter in a bowl until the mixture clumps. Press into the bottom of an 8×8-inch pan. Chill for 30 minutes.
Beat softened cream cheese using an electric mixer until smooth, about 2-3 minutes. Gradually add powdered sugar, mixing until well combined. Stir in vanilla extract.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spread the combined filling over the chilled crust. Sprinkle brightly colored sprinkles liberally across the surface.
Refrigerate for at least 4 hours before cutting into 16 squares. Store in fridge until ready to serve.
Notes
Graham cracker crumbs can be replaced with digestive biscuits or vanilla wafer crumbs.
Ensure cream cheese is fully softened for a smooth filling.
Chilling time can be increased to overnight for better set.
Adjust powdered sugar quantity to taste. Add a pinch of salt if using salted butter. Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 8g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg