Valentine Cheesecake
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Valentine Cheesecake
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Valentines Cheesecake is a triple layer dessert with a cookie crust. It's easy to make, it's no-bake, and it's frozen, so you can make it ahead and serve it when you're ready.
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Ingredients
Cheesecake Ingredients:
- 2 pie crusts 'Keebler' brand shortbread crusts, already prepared
- 32 oz cream cheese 4 packages, softened
- 1 cup of sugar
- 2 Tablespoons of powdered sugar
- 1/2 cup of sour cream
- 2 teaspoons of lemon juice
- 1 Tablespoon of vanilla
- red food coloring gel
- pink food coloring gel
- Purple food coloring gel
Whipped Cream:
- 2 cups of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla
Instructions
- First, line a 9 inch spring-form pan with Parchment paper, and set aside.
- Place the 2 shortbread crusts in a large bowl, and break up the crusts into crumbs.
- Add about 1 teaspoon of purple food coloring gel to the shortbread crumbs, and mix well, making the crust purple.
- Place the purple crumbs in the Spring-form pan on top of the parchment paper, and smooth out evenly. Place in the freezer.
- In the mixing bowl of a stand mixer, place whipping cream, 1/4 cup of powdered sugar, and vanilla, and mix on low until blended.
- Turn mixer up to high speed, and whip the cream until stiff peaks form. Place the whipped cream in the refrigerator.
- Rinse the mixing bowl, and dry with a paper towel. Add the softened cream cheese, and sugar to the mixing bowl, and blend until the cream cheese, is creamy.
- Add the powdered sugar, sour cream, lemon juice, and vanilla, and blend well to completely blend the ingredients.
- When the cream cheese mixture is fluffy, and well blended, remove the mixing bowl from the stand mixer, and gently fold the whipped cream into the cream cheese mixture until completely incorporated.
- Divide the cheesecake mixture into thirds; leave the white portion in the mixing bowl, and place the other two parts into two separate containers, with an equal amount in each container.
- 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.
- Place the red cheesecake and the pink cheesecake in the refrigerator.
- 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.
- Place the Spring-form pan back in the freezer. Leave the pan in the freezer for about an hour, and when the white layer is set to the touch (almost frozen)
- Add the red layer of cheesecake on top of the white layer, and spread evenly in the pan. Place the Spring-form pan back in the freezer, and leave it for about an hour, and check to see that's it's almost frozen again.
- Pour the pink cheesecake on top of the red layer, and spread evenly in the pan. 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!
Nutrition Information
Show Details
Serving
12
Calories
521kcal
(26%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
100mg
(33%)
Sodium
494mg
(21%)
Potassium
261mg
(7%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
1061IU
(21%)
Vitamin C
1mg
(1%)
Calcium
154mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 12 | |
| Calories | 521kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 100mg | 33% |
| Sodium | 494mg | 21% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1061IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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