Description
This easy, no-bake layered Valentine’s Cheesecake recipe is perfect for parties or a romantic evening for two.Â
Ingredients
Scale
- 2 Keebler brand shortbread crusts – already prepared
- 2 cups of heavy whipping cream
- 1/4 cup + 2 tablespoons powdered sugar divided
- 1 teaspoon + 1 tablespoon vanilla extract
- (4) 8 ounce packages of cream cheese – softened
- 1 cup of sugar
- 1/2 cup sour cream
- 2 teaspoons of lemon juice
- red food coloring gel
- pink food coloring gel
- purple food coloring gel
Instructions
- Line a 9 inch spring-form pan with Parchment paper, set aside.
- Place the 2 shortbread crusts in a large bowl, and break up the crusts into crumbs.Â
- Add about 1 teaspoon of purple food coloring gel to the shortbread crumbs, and mix well, making the crust purple. If you need to add a little more purple food coloring gel for a brighter color, add 2 or 3 drops at a time until you get the color desired.Â
- Place the purple crumbs in the spring-form pan on top of the parchment paper, and smooth out evenly.Â
- Place the spring-form pan in the freezer.Â
- In the bowl of a stand mixer, place the 2 cups of whipping cream, 1/4 cup of powdered sugar, and 1teaspoon of vanilla, and mix on low until blended.Â
- Turn mixer up to high speed, and whip the cream until stiff peaks form.Â
- Place the whipped cream in the refrigerator.Â
- Rinse the mixing bowl, and dry with a paper towel.Â
- Add the softened cream cheese, and sugar to the mixing bowl, and blend until creamy.Â
- Add the powdered sugar, sour cream, lemon juice, and vanilla, and blend well.Â
- When the cream cheese mixture is fluffy remove the mixing bowl from the stand mixer, and gently fold the whipped cream into the cream cheese mixture until completely incorporated. Â
- Divide the cheesecake mixture into thirds; leave the white portion in the mixing bowl, and place the other two parts into two separate bowls, with an equal amount in each container.Â
- Using food coloring gel, drop 4 drops of red food coloring gel in one container, and 6 pink drops in the other container. Stir the food coloring gel into the cheesecake, making one part red, and one part pink, and the white left in the mixing bowl. If the red is not bright enough, and another drop or two until you get the bright red color desired. Do the same with the pink until you get the desired pink color.Â
- Place the red cheesecake and the pink cheesecake in the refrigerator.Â
- Remove the Spring-form pan with the purple crust from the freezer, and pour the white layer of cheesecake on top of the purple crust, and spread evenly.Â
- Place the Spring-form pan back in the freezer for about an hour, and when the white layer is set to the touch (it’s almost frozen) add the red layer of cheesecake on top of the white layer, and spread evenly in the pan. Â
- Place the Spring-form pan back in the freezer for about an hour, and check to see that’s it’s almost frozen, and pour the pink cheesecake on top of the red layer, and spread evenly in the pan.Â
- Place the Spring-form pan back in the freezer and leave for an hour. After an hour, place parchment paper and foil over the pan, covering and sealing the cheesecake. Leave the cheesecake in the freezer until time to serve. Cut into 2 inch pieces, serve and Enjoy!
Notes
- Keep the Cheesecake in the freezer for up to 14 days.Â
- If you have 2 mixing bowls for your electric stand mixer, you can just put your mixing bowl in the refrigerator with the whipped cream, and use your clean mixing bowl, instead of rinsing it out.Â
- Store and serve straight from freezer, it will not stay set up if stored at room temperature or in the refrigerator.
- Prep Time: 45 minutes
- Category: dessert
- Method: freezing
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 631
- Sugar: 39.2 g
- Sodium: 478 mg
- Fat: 44.6 g
- Carbohydrates: 52 g
- Protein: 7.6 g
- Cholesterol: 102.4 mg