Irresistible Pink Velvet No-Bake Cheesecake
A visually stunning no-bake cheesecake with a creamy filling and a vibrant pink hue, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 240 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 tbsp red food coloring
- 1/2 cup white chocolate chips, melted
Instructions
- Mix graham cracker crumbs and melted butter in a bowl until well combined. Press this mixture firmly into a 9-inch springform pan to create your cheesecake base.
- Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Stir in the red food coloring until the mixture is evenly pink.
- Pour the pink filling over the prepared crust and smooth the top.
- Drizzle the melted white chocolate over the top for an elegant finish.
- Refrigerate for at least 4 hours to set before serving.
Notes
Make sure cream cheese is fully softened for easy mixing. Adjust sweetness with powdered sugar to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg