Need a fun and tasty cheesecake recipe?
Look no further than this layered cheesecake.
A super yummy and delicious cheesecake that is full of flavor.
This is great to serve for kids parties, Valentines Desserts or to serve and any celebration. Children’s eyes light up when they see this cheesecake.
This is such a fun dessert idea for date nights too.
No matter when you serve this cheesecake it is sure to be a hit.
This Cheesecake makes a gorgeous presentation, whether you’re serving it after dinner, at an afternoon party, or at midnight when you just have to have another piece.
It’s so easy to make, it’s NO-BAKE, and it’s frozen, so you can make it ahead, and serve it when you’re ready.
It’s sweet and tangy, and everyone will love this dessert.
Keep this one with your favorite recipes.
Get ready to make the BEST cheesecake!
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. 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.
Place the purple crumbs in the Spring-form pan on top of the parchment paper, and smooth out evenly.
Place the Spring-form pan in the freezer.
In the mixing bowl of a stand mixer, place the 2 cups of whipping cream, 1/4 cup of powdered sugar, and teaspoon of 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. 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.
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 (it’s 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, and 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!
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Ingredients
- 2 ‘Keebler’ brand Shortbread crusts – already prepared
- Four 8 ounce packages of cream cheese – 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. 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.
- Place the purple crumbs in the Spring-form pan on top of the parchment paper, and smooth out evenly.
- Place the Spring-form pan in the freezer.
- In the mixing bowl of a stand mixer, place the 2 cups of whipping cream, 1/4 cup of powdered sugar, and teaspoon of 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. 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.
- 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 (it’s 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, and 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!
Recipe Notes
Keep the Cheesecake in the freezer for up to 14 days. 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.
ALSO: After serving; Keep any remaining Cheesecake in the freezer, as it will not stay or remain set up in the refrigerator.
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