No-Bake Cheesecake With Magnum Ice Cream Bars
- 11 waffle cones
- 5 tbsp rainbow sprinkles
- 1 stick butter, melted
- 2 Magnum mini white ice cream bars
- 3 cups cream cheese
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 2 cups heavy cream, whipped
- 8 Magnum mini ice cream bars
- chocolate shavings
- raspberry syrup
- mint leaf
Crush the waffle cones and mix the crumbs with sprinkles and melted butter. Press the mixture into the bottom of a springform cake pan and freeze for 30 minutes.
Meanwhile, slide 2 Magnum mini white ice cream bars off their sticks and mash them. Add the cream cheese, sugar, and vanilla extract to the ice cream and mix until smooth.
Whip the heavy cream until fluffy and then carefully fold it into the ice cream mixture.
Spread the cheesecake cream over the cake base in the springform pan. Push 8 Magnum mini ice cream bars into the cheesecake cream and freeze for at least 6 hours.
Before serving, drizzle raspberry syrup over the cake and garnish with chocolate shavings and a mint leaf.
