I’m so excited that I can’t even stand it.

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I mean.






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Prettiest cheesecake ever. It’s my hey-let’s-kickoff-summer recipe and could it fit the bill any better? These flavors totally scream summah. I’m thinking cold beers and ribs on the grill and mojitos and caprese salad and coney island cheesecake.

This gorgeous cake is the brainchild of my friend Rosie of Sweetapolita. You may be familiar with her insanely stunning creations because, um, hello – SPRINKLES. She makes some of the most beautiful baked goods I’ve ever seen and I don’t know how she does it. Everything she does is just charming and completely… exquisite, to be honest.

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Which is why I was a little nervous to attempt to bake anything from her new book, The Sweetapolita Bakebook, because how could I, the queen of impatience and imperfection possess the precision and patience for a creation as such? Pretty much wanted to bow down and scream I’M NOT WORTHY.

Welp. With one turn of the page my eye spied this cake and I just about died. Really. I did.

My sprinkle-loving heart almost gave out of me. Not only am I a massive, massive, massive fan of cheesecake (on more than one occasion I’m pretty sure I’ve declared it my favorite dessert of all the desserts right here on this blog) buuuut you may know that I like sprinkles. Colorful things. Funfetti-type stuff.

Did you know?

The cake had my name alllll over it. (I wish literally. )

P.S. for some reason I keep calling these sprinkles SEQUINS. Why? How? Same thing? Sort of.

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Um, so let’s discuss.

THE CRUST. Could this be my favorite part? Well, no, since it doesn’t contain sprinkles, but yes, because the freaking ingredients. The ingredients!

This crust is made out of animal crackers, sugar cones and salty, roasted peanuts. How does this even exist?!

Oh and butter. Of course butter.

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The inside is the most decadent cheesecake ever. Super creamy and melty in your mouth – there is actual ice cream (melted!) INSIDE the cheesecake. Melted ice cream in the recipe. More brilliance.

Plus, the sprinkles. It’s like funfetti cheesecake! In fact, my cousin saw it in the fridge and asked if I made funfetti cheesecake.

Can you even?

You probably can because you’re not basic.

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Then. THEN!

The cotton candy whipped cream. Yes. I said it. Cotton candy whipped cream. It’s whipped cream flavored with this cotton candy oil – and while I did not have that on hand, I ordered it and had it in two days. Hello easy.

It’s a big, fat carnival in a CHEESECAKE. Oh hi. Marry me, Rosie.

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This is by far one of the most indulgent creations that has ever come out of my kitchen. It is complete FUN. It is super rich so you can serve it in teeny tiny adorable slivers and not obnoxious chunks of love like I’ve shown here.

Unless you want to eat an obnoxious chunk of love like I sometimes do.

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And! The thing is, I was going to initially make these into no-bake cheesecakes. I think they would be ADORABLE served in mini jars and would totally work if you are intimidated by a full-on cheesecake. If you want to try that, I’d make the same crust and press it into jars. Use a no-bake cheesecake recipe like this one and throw in your confetti sprinkles – letting it set in the fridge for a little. Then topping with the cotton candy whipped cream and more color.

Seeeee? We can do this.

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Maybe we should make scooped cheesecake in ice cream cones a thing?!


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Coney Island Cheesecake

5 from 8 votes
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  • 2 cups animal crackers
  • 3 sugar cones
  • 1/2 cup salted, roasted peanuts
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted


cotton candy whipped cream



  • Preheat the oven to 350 degrees F. Fill a rimmed baking sheet with a 1/2-inch or of water. Place the baking sheet in the oven. Spray a 9-inch springform pan with nonstick spray. Tightly wrap the bottom and sides of the pan in aluminum foil.
  • Place the animal crackers, sugar cones, peanuts, sugar and salt in a food processor and pulse until the mixture becomes coarse crumbs. Drizzle in the melted butter and pulse again until the crumbs are all “wet.” Press the mixture into the pan pan, coming up about 1 inch on the edges.


  • Place the cream cheese in the bowl of an electric mixture and beat until smooth, scraping down the sides if needed. Add the sugar, flour, salt, yogurt and ice cream, beating for another minute until just smooth. With the mixer on low speed, add in each egg one at a time beating for about 30 seconds after each. Make sure to scrape down the sides and bottom of the bowl well to get rid of all the cream cheese chunks. Strain the batter through a fine mesh sieve into a large bowl, pressing the mixture through the sieve with a spoon or spatula. Gently fold in the confetti sprinkles. Pour the batter into the greased pan.
  • Bake for 60 to 65 minutes. Turn off the oven and let the cheesecake sit in the warm over for another 20 to 30 minutes, until it’s set in the center and the temperature reaches 150 degrees F. Let the cheesecake cool completely on a wire rack, then refrigerate overnight, or for at least 8 hours.

cotton candy whipped cream

  • Add the heavy cream to the bowl of an electric mixer and beat on medium speed until peaks begin to form. Add in the sugar and cotton candy oil and beat until stiff peaks form. If you’d like to color the whipped cream, separate it into to bowls and stir in a drop of pink and blue food coloring. You can either spread the whipped cream on top or add it to a pastry bag with a star tip and pipe it on in pretty dollops. Top with more confetti sprinkles! Slice into triangles and serve immediately.


[ever so slightly adapted from the sweetapolita bakebook]

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The sprinkles have done me in.