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These Frosted Animal Cakes have frozen animal cakes in the crust and throughout the cheesecake! It's thick, soft, and topped with delightful pinkish-white chocolate and sprinkles - like animal cookies!

I am a lover of natural sweets. If a loving dessert can be in your blood, it is mine. This type of cheesecake reminds me of that because these frozen animal cakes have been my favorite cakes for as long as I can remember. On many occasions, I have taken a bag from a shop, only for it to last 48 hours in my home - at most. It's dangerous for me to buy it, and that's what happened when making this cheesecake.

Often when buying materials, I get a lot of extras. Of course, there are always endless bags of flour, sugar and butter packages. But when I need things like animal cookies, I also have to buy a few bags. I'm not a fan of running to the store over and over again. And I still have to go on several trips to refill this cookie because I'm testing this recipe.

Working with these cookies for several days and not eating all the cookies is VERY HARD! I might be snacking more than I should, but I can't refuse! I feel the same way about cheesecake - it's delicious!

To begin, there are opaque animal cookie crusts. This requires several attempts before I am satisfied with it. Because of all the cookies, you really need butter to put them all together. The icing on the cookie types melts together and holds everything in place. I add touches, just to be safe.

To fill, there are more animal crackers. About 3/4 cup goes directly to the bottom of the crust, then 1 1/4 cup again in the dough. Cookies soften when the cheesecake is baked, but still hard enough. This gives the Cheesecake a lot of the flavor of the animal cookie - and color! I tried one version where I added some sprinkles to the cheesecake mixture, but because nonpareil sprinkles bleed easily, it really messes up the pleasant pink and white color.

On top of the cheesecake is a white chocolate ganache that is colored with a bright pink color, similar to a pink cake. You can leave it white, but pink is very cute! End the cheesecake with some sprinkles and animal pastries and you're ready to go!

I really like the latest version of this cheesecake. Between the crust and all the cakes in the cheesecake, it's delicious! Fill thick, soft and full of vanilla cheesecake. White chocolate finishes it beautifully! I love all the flavors and every bite is a little bite of the pink and white cheesecake cake heaven!


  • 2 1/4 cups (302g) of frosted animal cake crumbs
  • 2 tablespoons (28g) salted butter, melted


  • Cream cheese 24 ounces (678g), room temperature
  • 1 cup (207g) of sugar
  • 3 tablespoons (24g) flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 2 cups (208g) of frozen animal pastries, divided


  • 6-ounce white chocolate chip (169g)
  • 1/4 cup (60 ml) heavy whipped cream

  • Pink icing gel
  • Sprinkled
  • 1/2 cup (120ml) heavy, cold whipping cream
  • 4 tbsp (29g) powdered sugar
  • 1/2 teaspoon vanilla extract


  1. First, preheat the oven to 325° F /163° C. Align the 9-inch (23cm) springform pan with parchment paper on the bottom and spread the sides.
  2. Mix the crust in a small bowl. Press the mixture to the bottom of the springform pan.
  3. Bake the crust for 10 minutes, then set it aside to cool.
  4. Cover the outside of the pan with aluminum foil (I also use a plastic crock liner) so that water from the water bath cannot enter. Prepare a pan that has been prepared.


  1. Reduce the oven to 300 ° F (148 ° C).
  2. In a large mixer bowl, mix the cream cheese, sugar, and flour until well mixed (Use low speed so that less air enters the mixture, which can cause cracking). Scrape the sides of the bowl.
  3. Add sour cream and vanilla extract, mix with low speed until well blended.
  4. Add eggs one at a time, gently shake and rub the sides of the bowl after each addition.
  5. Stir about 1 1/4 cup of chopped animal cookies. Stir until mixed, so that the colors of the splash are not too much mixed with the dough.
  6. Pour a little mixture into the bottom of the crust in an even layer, then add 3/4 cup of the remaining animal chopped cake.
  7. Pour the rest of the cheesecake into the crust, on top of the cake, and spread until blended.
  8. Place a springform pan (covered with aluminum foil) in a larger pan. Fill the larger pan with enough warm water for half the sides of the pan. The water does not have to be above the top edge of aluminum foil in the springform pan.
  9. Bake for 1 hour and 25 minutes.
  10. Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.
  11. Break the oven door and leave the cheesecake in the oven for about 30 minutes.
  12. Remove the cheesecake from the oven and let it cool hard, 5-6 hours or overnight.
This recipe is inspired by life, love, and sugar

  1. When the cheesecake is cold and tight, remove it from the springform skillet and set it on a serving plate.
  2. To make the white chocolate ganache. Place the white chocolate chips in a heat-resistant bowl.
  3. Microwave heavy whipped cream until it starts boiling, then pour it over the chocolate chips. Leave for 2-3 minutes, then shake until blended. If it doesn't melt completely, microwave for 10-20 seconds, then shake until smooth.
  4. Fill the ganache with a little pink gel coloring, if desired.
  5. Pour the ganache onto the cheesecake and apply it evenly.
  6. To make whipped cream, add whipping cream, powdered sugar and vanilla extract to a large bowl. Beat at high speed until a rigid peak is formed.
  7. Prepare the whipped cream dollops on top of the white chocolate ganache.
  8. Top the cheesecake with frozen animal cakes and a few sprinkles, if desired. Chill until ready to serve. The best cheesecake for 3-4 days.


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