Ingredients
2 8 oz blocks cream cheese, softened
1 c. sugar
2 c. heavy cream
2 tsp. vanilla extract
pink, yellow, green, blue, and purple food coloring
1 store-bought graham cracker crust
Sprinkles, for decorating
Whipped cream, for serving
Preparation
Step 1In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese and sugar until smooth and fluffy, 3 minutes. Step 2Add heavy cream and beat until stiff peaks form, 2 to 3 minutes more. Add vanilla and beat until combined.Step 3Divide mixture among 5 small bowls (or one bowl for each color you’re using) and add a couple drops of a different food coloring to each bowl. Stir to combine, adjusting color as desired.Step 4Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up all the mixture.Step 5Top all over with sprinkles.Step 6Refrigerate until cheesecake is firm and sliceable, 6 to 8 hours.Step 7Serve with whipped cream and more sprinkles.
