Description
A festive Valentine Cheesecake featuring colorful layers of creamy cheesecake on a vibrant purple shortbread crust. This no-bake dessert boasts flavors of cream cheese, sour cream, and vanilla, whipped to perfection and colored with red, pink, and purple gels for a visually stunning treat perfect for any romantic occasion.
Ingredients
Scale
Crust
- 2 pie crusts (Keebler brand shortbread crusts, already prepared)
- 1 teaspoon purple food coloring gel
Cheesecake Filling
- 32 oz cream cheese (4 packages, softened)
- 1 cup sugar
- 2 tablespoons powdered sugar
- 1/2 cup sour cream
- 2 teaspoons lemon juice
- 1 tablespoon vanilla extract
- Red food coloring gel (4 drops)
- Pink food coloring gel (6 drops)
Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan: Line a 9-inch spring-form pan with parchment paper and set aside to ensure easy removal of the cheesecake later.
- Make Purple Crust: Break the two shortbread crusts into crumbs in a large bowl, then add about 1 teaspoon of purple food coloring gel and mix thoroughly until the crumbs are evenly colored.
- Set Crust: Press the purple crumbs evenly into the bottom of the prepared spring-form pan, then place the pan in the freezer to chill while preparing the filling.
- Whip Cream: In a stand mixer bowl, combine 2 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla. Mix on low until blended, then increase speed to high and whip until stiff peaks form. Refrigerate the whipped cream until needed.
- Blend Cream Cheese Mixture: Clean and dry the mixing bowl, then add softened cream cheese and 1 cup sugar. Blend until creamy. Add 2 tablespoons powdered sugar, sour cream, lemon juice, and vanilla extract, and mix until fully incorporated and fluffy.
- Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until completely combined, maintaining a light, fluffy texture.
- Divide and Color Mixture: Divide the cheesecake mixture into three equal portions. Keep one portion white in the mixing bowl. Place the other two portions into separate containers. Add 4 drops red food coloring gel to one and 6 drops pink food coloring gel to the other. Stir each until uniform in color, then refrigerate the red and pink mixtures.
- Layer White Mixture: Remove the crust from the freezer and pour the white cheesecake layer on top. Spread evenly, then return the pan to the freezer for about an hour until the layer is almost set to the touch.
- Layer Red Mixture: Spread the red cheesecake mixture evenly over the white layer. Freeze again for about an hour until almost set.
- Layer Pink Mixture: Pour the pink cheesecake layer on top and spread evenly. Freeze for one more hour to set.
- Seal and Chill: Cover the cheesecake with parchment paper and foil to seal. Keep it in the freezer until ready to serve.
- Serve: Cut the cheesecake into 2-inch pieces and enjoy this festive, colorful dessert perfect for Valentine’s Day.
Notes
- This is a no-bake cheesecake; freezing is required to set each layer.
- Use gel food coloring for vibrant, intense colors without thinning the mixture.
- Softened cream cheese is essential for a smooth batter.
- Chill the whipped cream before folding to maintain volume.
- Ensure each cheesecake layer is nearly frozen before adding the next to keep clean, distinct layers.
