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Rainbow Sparks Cheesecake

Tanya Gilliam

For Dessert ( Cakes )


Published on

? minutes to prepare and 30 minutes to cook

Serves 8 slices


My 11 year old daughter made this from scratch, with no help from me. It's that easy! Not to mention, absolutely deliciious!


1 1/3 cup Finely crushed sweet digestive biscuits (vanilla wafers, about 40) or 1 box of biscuit base (that's what she used)
1/3 cup butter
454g Cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup Hundreds & thousands sprinkles


1. Place oven rack in centre position. Turn oven on to 175C. Put biscuits into food processor, process until fine crumbs form. Or make biscuit base, to directions on pack.

2. Melt butter in medium saucepan on low. Remove from heat. Add crumbs. Mix well.

3. Grease 22cm deep pie plate with cooking spray. Press crumb mixture firmly in bottom and up sides of pie plate.

4. Put cream cheese and sugar into large bowl. Beat until smooth. Add eggs, 1 at a time, beating after each addition until just mixed. Add sprinkles. Stir. Spread evenly into crust.

5. Bake in oven for about 30 minutes until centre is almost set. Put pan on wire rack. Let pie stand in pan for about 2 hours until cool. Chill for 3 hours. Cut into slices.


Tip: to soften cream cheese, let stand at room temperature until knife can pass easily through it.

1 wedge: 1352 kilojoules (322 calories); 21.1g total fat; 90mg cholesterol; 30g carbohydrate; 0g fibre; 5g protein; 259mg sodium


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  • avatar

    Sounds great! I love simple recipes. I'm looking forward to trying it.

  • avatar

    Thanks Maggie! I do appreciate recipes that can be made quickly and easily =) I'll have to add some more, it's been a while since my last recipe

  • avatar

    Hmmm I might use this one to keep the kids busy on the weekend... thanks Tanya :)

  • avatar

    Sounds good! Haha don't underestimate yourself steve, you seem to have posted some pretty good recipes :)

  • avatar

    That's about the right difficulty level for me :)