Ingredients
non-stick cooking spray,for greasing
18graham crackers
1stickunsalted butter,melted
1pinchkosher salt
2cupsheavy cream
2tbsppowdered sugar
16ozcream cheese,softened
¼cupgranulated sugar
2tsplemon juice
1tbspvanilla extract
½cuprainbow sprinkles,plus more for serving
Preparation
Grease a 9-inch springform pan with non-stick spray.
Add the graham crackers to a food processor and pulse until broken down into coarse crumbs. Add the melted butter and salt and pulse until combined. The mixture should hold together when pressed between your fingers.
Press the graham cracker mixture against the bottom and sides of the prepared pan in an even layer. Place in the freezer while making the filling.
In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer for 2 to 3 minutes, until stiff peaks form. Set aside ¾ cup of the whipped cream and reserve in the refrigerator for serving.
In a large bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes, until smooth. Add the granulated sugar, lemon juice, and vanilla and beat until smooth.
Gently fold in the remaining whipped cream into the cream cheese mixture until incorporated, then fold in the rainbow sprinkles until well distributed.
Remove the crust from the freezer and pour in the filling. Return to the freezer for at least 6 hours, or up to overnight.
Release the cheesecake from the springform. Add the reserved whipped cream to a piping bag fitted with a medium star tip. Decorate the top of the cheesecake with the whipped cream and more sprinkles.
Slice and serve. Enjoy!
