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Brighten your day up with this rainbow coloured delight.

Little ones will have so much fun going going mad with all the sprinkles. The clearing up will keep you busy for hours picking up a bazillion sprinkles !! I’m really selling this one aren’t I ?!

Ingredients

200g digestive biscuits

100g butter

500g cream cheese

100g icing sugar

2 teaspoons vanilla extract

2 tablespoons sprinkles and extra to cover

Method

Place your digestive biscuits in two sandwich bags (doubled up) and smash them to bits with a rolling pin. I love this part! I must get out more, oh yeah I can’t.

Melt the butter in a pan over a low heat. Now add the crumbs and ensure they are all fully coated in the buttery liquid.

Transfer to a lined and greased loose bottomed tin. I use an 8 inch cake tin.

Press the crumbs down to form a compact base.

Add the cream cheese and icing sugar to a large mixing bowl with the vanilla extract and whip hard so it is smooth and creamy.

Now add your sprinkles and mix some more.

Smooth over the base of the cheesecake and scatter over lots more sprinkles.

Set in the fridge for at least two hours but overnight if possible.

Serve to delighted faces.