🎄 Little Debbie Cheesecake 🍰✨

A holiday-inspired cheesecake with a graham cracker crust, creamy filling, and festive sprinkles!

Ingredients

Crust Layer

• 1½ cups (150 g) graham cracker crumbs (about 12 full sheets)
• 3 tbsp unsalted butter, melted
• 1 tbsp granulated sugar

Cheesecake Filling

• 8 oz (226 g) full-fat cream cheese, softened
• ⅓ cup (67 g) granulated sugar
• 1 tsp pure vanilla extract
• ½ cup heavy whipping cream
• ¼ cup (30 g) powdered sugar
• ½ cup (120 ml) cold whole milk
• 1 tbsp unflavored gelatin
• 2 tbsp cold water
• ¼ cup (60 ml) hot water
• 1–2 tsp holiday sprinkles (red & green)

Topping & Garnish

• ½ cup (120 ml) cold heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 tbsp caramel sauce
• 1 fresh strawberry per square (optional)
• Extra sprinkles for garnish

Instructions

1. Make the Crust: Mix graham crumbs, butter, and sugar. Press into lined 8×8 pan. Chill 15 min.
2. Bloom Gelatin: Sprinkle gelatin over 2 tbsp cold water. Let sit 5 min.
3. Heat Gelatin: Microwave with 1 tbsp hot water 15–20 sec until dissolved. Stir clear.
4. Whip Cream Base: Beat cream cheese and sugar until smooth (~2 min). Add vanilla.
5. Fold in Whipped Cream: Whip ½ cup cream, powdered sugar, and milk to soft peaks. Fold into cream cheese mixture.
6. Incorporate Gelatin & Sprinkles: Gently fold in dissolved gelatin and sprinkles.
7. Assemble & Chill: Pour filling over crust. Smooth top. Chill 3–4 hrs or overnight.
8. Top & Serve: Whip remaining cream with sugar and vanilla to stiff peaks. Spread or pipe on cheesecake. Drizzle caramel, add strawberry and sprinkles. Slice into 9 squares.

Details

• Prep Time: 25 minutes
• Chill Time: 3–4 hours
• Total Time: ~4 hours
• Yield: 9 squares
• Kcal: ~280 per square

✨ A festive cheesecake treat with creamy layers, caramel drizzle, and holiday sprinkles—perfect for Christmas gatherings!