The only thing more PINK than this dessert is your cheeks from the delight. 🍰✨🎀
Ingredients:
For the Crust:
1 and 1/2 cups crushed graham crackers (about 12-15 full-sheet graham crackers)
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the White Cream Cheese Layer:
1 and 1/2 cups cream cheese, at room temperature (about 12 oz or 340 g)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream, cold
1 tablespoon powdered gelatin (or agar-agar if you prefer a vegetarian option)
1/4 cup water (to bloom the gelatin)
For the Pink Strawberry Layer:
1 and 1/2 cups cream cheese, at room temperature (about 12 oz or 340 g)
1/2 cup granulated sugar
1 cup strawberries, pureed
1 cup heavy cream, cold
1 tablespoon powdered gelatin (or agar-agar)
1/4 cup water (to bloom the gelatin)
A few drops of red or pink food coloring (optional, if you want a more vibrant color)
For the Topping:
Fresh strawberries for decoration
Strawberry glaze (optional)
Instructions:
Prepare the Crust:
Combine crushed graham crackers, melted butter, and sugar in a mixing bowl.
Press the mixture into the bottom of a 9×13 inch (23×33 cm) pan, ensuring it’s even and compact.
Chill in the refrigerator while preparing the fillings.
White Cream Cheese Layer:
In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
Gently warm the mixture until the gelatin dissolves completely, then set aside to cool slightly.
Using a mixer, beat the cream cheese, sugar, and vanilla together until smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Fold the whipped cream into the cream cheese mixture.
Add the cooled, dissolved gelatin to the cream cheese mixture, and mix until well combined.
Pour over the crust and spread out evenly.
Chill in the refrigerator for at least 1 hour to set before adding the next layer.
Pink Strawberry Layer:
Repeat the gelatin process as with the white layer.
Blend the cream cheese, sugar, and strawberry puree until smooth.
Whip the heavy cream to stiff peaks in a separate bowl.
Fold the whipped cream and cooled gelatin into the strawberry-cream cheese mixture. Add food coloring if desired.
Gently pour the pink layer over the set white layer.
Chill for several hours or overnight until firm.
Decoration:
Once set, decorate the top with fresh strawberries and, if desired, brush with strawberry glaze for a shiny finish.
Serving:
When ready to serve, cut into squares.
Keep chilled until ready to serve as the layers will soften at room temperature.
Notes:
Make sure the gelatin does not boil as that can prevent it from setting properly.
Ensure each layer is sufficiently chilled and set before adding the next layer to prevent them from mixing.
Clean the knife between cuts to ensure neat slices.
Enjoy your homemade no-bake strawberry cheesecake!
