Pink Lemonade No Bake Cheesecakes

• Baking & Spices

  • 1/2 cup Confectioners' sugar
  • 2 cups Graham crumbs
  • 2 tbsp Granulated sugar
  • 1 Sprinkles
  • 1 tsp Sugar
  • 1 Whipped cream

• Snacks

  • 1 Cookies

• Dairy

  • 2 tbsp Butter
  • 1 package Cream cheese, smooth
  • 1 cup Heavy cream

• Other

  • 1 Individual sized package (4.5 g of crystal light pink lemonade mix

Found on cravingsofalunatic.com

Description

Ingredients

• 2 cups graham crumbs
• 1 teaspoon sugar
• 2 tablespoons butter, melted
• 1 cup heavy cream
• ½ cup confectioners sugar
• 2 tablespoons granulated sugar
• 1 package (8 ounces) of cream cheese, softened, and whipped smooth
• 1 individual sized package (4.5 g) of Crystal Light Pink Lemonade Mix
• Optional: pink food colouring, not necessary at all, personal choice
• Sprinkles
• Whipped cream
• Crushed cookies

Directions

• Pour graham crumbs into a bowl, add sugar and mix well.
• Melt the butter in microwave or on stove top. Pour over graham crumbs. Mix with a fork until well combined.
• Divide evenly amongst serving dishes and leave loose, no need to pack it down since you are not cooking it.
• In a stand mixtures combine the heavy cream, confectioners sugar, and granulated sugar. Start mixer on low with the whisk attachment. Once it starts to thicken slightly you can increase speed until its on high. Whisk on high till the mixture is fluffy.
• In a separate bowl whip the softened cream cheese with a mixer until its smooth and there are no chunky pieces, add the lemonade mix slowly and mix until combined.
• Add the cream cheese mixture to the whipped cream mixture and whisk on medium speed until its smooth and combined.
• Transfer to a piping bag if desired, or spoon into serving dishes.
• Place in fridge for at least an hour.
• You can add sprinkles, whipped cream, crumbled graham crackers or anything else over top of these. We did ours plain this time around and just did the cheesecake mixture with some sprinkles.
• Serve with a big old puckery smile!