Birthday Cake No Bake Cheesecake Bars Recipes

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides. Crumble cupcakes finely into prepared pan. Use moistened fingers to lightly press cupcake crumbs into even layer on bottom of pan.
• Beat cream cheese and butter in medium bowl with mixer until creamy. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 6 Tbsp. sprinkles; spread over crust. Top with remaining sprinkles.
• Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting into bars.

Steps:

• Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
• In a large bowl, beat the cream cheese, confectioners' sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
• To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.

Steps:

• Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray. Add cereal and 1/4 cup of the decors to bowl.
• Spray medium microwavable bowl with cooking spray. Add butter and marshmallows. Microwave uncovered on High 1 minute 30 seconds to 2 minutes or until smooth, stirring every 30 seconds. Stir in 1/2 cup of the frosting and the white vanilla baking chips. Continue to microwave uncovered on High 30 to 60 seconds; stir until well blended.
• Pour hot marshmallow mixture over cereal mixture; stir until cereal is well coated. Press firmly in pan.
• In small microwavable bowl, microwave remaining 1/4 cup frosting uncovered on High 5 to 10 seconds, stirring until melted and smooth. Drizzle over top of bar with fork. Sprinkle remaining sprinkles over top.
• Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store in airtight container at room temperature.