No Bake Strawberry Milk Cheesecake by SprinkleBakes

Summer is in full swing on this side of the world, and it's time for some summer-licious sweets! I love searching for recipes online, especially for desserts. Today, I'm going to share with you one of my favorite finds.

If you're like me and dread turning the oven on during the summer, because it just makes the heat that much more unbearable, then have no fear! I have a summer treat that requires no baking, but you do need a wee bit of elbow grease.

I present to you the No Bake Strawberry Milk Cheesecake by SprinkleBakes! If you haven't stopped by Heather's delicious site yet, you definitely are missing out. 

Let's start with a photo, shall we?

Photo is the property of SprinkleBakes.

Are you drooling with me? Or are you admiring her amazing piece of art? Probably both. I fell in love with this cheesecake the second I saw it. Her presentation and photos are brilliant. Now if you want to give this little piece of art a try, here's the recipe.

No Bake Strawberry Milk Cheesecake*

Yield: one 9-inch cheesecake.             Note: I used the 25% less sugar variety of Nestle's Strawberry Milk Drink Mix.  If using the full sugar  mix, the granulated sugar in the cheesecake filling may be omitted.  I suggest adding the sugar to taste  after the strawberry powder has been mixed into the filling.                                                                       Graham Cracker Sprinkle Crust: 2 cups fine graham cracker crumbs 1/2 cup jimmies sprinkles (can be found in the ice cream toppings aisle ) 1/2 tsp salt 2 tbsp granulated sugar 8 tbsp unsalted butter, melted and slightly cooled Combine graham cracker crumbs, jimmies, salt and sugar in a large bowl. Whisk until thoroughly  combined and jimmies are evenly dispersed. Make a divot in the middle of the graham cracker mixture and pour in the melted butter.  Mix  together using a rubber spatula; turn mixture over from the bottom of the bowl to the top until all  the crumbs are moistened. Pour crumbs into an 8 or 9-inch springform pan; press tightly and evenly into the bottom and up  the sides of the springform pan. Set aside. Strawberry Milk Cheesecake Filling 2 ¼ cups heavy cream 1 pound (two 8 oz. packages) cream cheese, softened 1 cup strawberry milk drink mix (such as Nestle's) 2 tbsp. granulated sugar * (see note at beginning of recipe) In a large bowl, beat heavy cream with an electric mixer until soft peaks form.  Add softened cream cheese and beat again with the electric mixer until combined.  Sift  strawberry milk powder over the whipped cream/cream cheese mixture.  Add granulated sugar  if using* (see note at beginning of recipe) and mix again until well incorporated. Pour mixture into the prepared graham cracker crust.  Set aside. Topping: 1 cup heavy whipping cream 1/4 cup granulated sugar Multicolor nonpareils In a medium bowl, beat heavy cream with an electric hand mixer until soft peaks form.  Gradually add sugar and beat until stiff peaks form. Transfer mixture to a piping bag fitted with  a large star decorator tip.  Pipe whipped cream stars around the outside edge of the cheesecake,  and in the center.  Sprinkle with multicolor nonpareils.  Cover springform pan in plastic wrap and place in the freezer for 4-6 hours, or overnight.  To  unmold, remove from freezer and place a dishcloth soaked with hot water and wrung dry around  the outside of the pan. This will warmth will help loosen the frozen crust from the pan. Let  cheesecake partially thaw in the refrigerator before serving.  Slice cheesecake while still partially  frozen and serve. *Recipe and photo is courtesy of the SprinkleBakes website. Visit SprinkleBakes for more goodies! I might just give this a try using chocolate milk powder as well - nom nom nom! What do you think of this recipe? Are you going to give it a go? If you do, link up! I'd love to see  photos.

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