• 2 cups graham crackers, crushed
  • 1 tbsp cocoa powder
  • 113g unsalted butter, melted
  • 3 drops green food gel
  • 680g cream cheese, softened
  • 2⁄3 cup sugar
  • 3 eggs
  • 1 cup mascarpone
  • 1⁄2 tsp vanilla extract
  • 1 cup whipped cream
  • Rainbow Sprinkles


  1. Preheat oven to 350 degrees.
  2. Add graham crackers to the bowl of a food processor and blitz until you reach a fine crumb. Add the cocoa powder, green food gel and melted butter and blitz until the crumbs are coated.
  3. Add the crumbs to the cake tin and use the back of a tablespoon to press firmly to the bottom. Chill for 20 minutes.
  4. To make the cheesecake add all of the ingredients to a clean food processor and blitz until completely smooth.
  5. Pour into the cake tin and bake for 40 minutes or until the centre is set.
  6. Cool for 15 minutes and then transfer to the refrigerator to cool completely
  7. To finish fit the end of a piping bag with an open star tip and pipe little blobs of whipped cream on top before sprinkling with sprinkles. Use a large knife to cut up into square bars.