Description
A festive no-bake Christmas cheesecake featuring layers of colorful cream cheese batter in red, white, and green, set on a crunchy graham cracker crust. This dessert combines creamy textures with vibrant holiday colors and is topped with vanilla frosting and Christmas sprinkles, making it perfect for holiday celebrations.
Ingredients
Scale
Crust
- 2 sleeves of graham crackers, crushed
- 1 stick of butter, melted
- 1 tablespoon of sugar
Cheesecake Filling
- 4 packages (8-ounce each) cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup heavy whipping cream
- 1 cup sugar
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon vanilla coffee creamer
- Red food coloring gel (to taste)
- Green food coloring gel (to taste)
Topping
- 1 container Betty Crocker vanilla frosting
- Christmas mix sprinkles
Instructions
- Prepare the crust: Place the graham crackers in a food processor and pulse until finely crushed. Melt the butter in a microwave-safe dish. In a bowl, combine the graham cracker crumbs with sugar and stir well. Pour in the melted butter and mix thoroughly to coat the crumbs. Line the bottom of a 9-inch springform pan with parchment paper, then press the graham cracker mixture firmly into the bottom of the pan. Place the crust in the freezer to set.
- Make the cheesecake batter: In the bowl of a stand mixer, combine the softened cream cheese and Greek yogurt. Mix on medium speed until smooth and blended. Add the sugar, vanilla extract, and vanilla coffee creamer; blend until combined. Scrape down the bowl sides. Gradually add the powdered sugar and heavy cream alternately in thirds, mixing on low speed after each addition until the batter is smooth and creamy.
- Divide and color the batter: Divide the cheesecake batter into three portions. Leave one-third white in the mixing bowl and refrigerate it. Transfer one third to another bowl and add green food coloring gel a few drops at a time until the desired green shade is achieved, then refrigerate. In the original mixing bowl, add red food coloring gel about 10 drops at a time until a deep red color is reached; this requires a generous amount of coloring.
- Layer and freeze the cheesecake: Remove the crusted pan from the freezer and pour the red cheesecake layer over the crust. Freeze for 4 hours until firm. Next, pour the white cheesecake layer on top of the red layer and return to the freezer for 3 hours. Finally, pour the green cheesecake layer on top of the white layer and freeze overnight to set completely.
- Advance preparation: If preparing the cheesecake ahead of time, after it has frozen overnight, cover the top tightly with parchment paper and foil to prevent freezer burn.
- Decorate and serve: When ready to serve, remove the cheesecake from the freezer and release it from the springform pan. Place the vanilla frosting in a pastry bag fitted with a large fluted tip and pipe dollops of frosting around the edge of the cheesecake in two rows. Sprinkle the Christmas mix sprinkles over the frosting and on top of the cheesecake. Cut into 2-inch slices, serve, and enjoy!
Notes
- This cheesecake must be stored in the freezer to maintain its shape and texture.
- Use gel food coloring for vibrant colors without thinning the batter.
- Be patient with the layering process to achieve distinct red, white, and green layers.
- Allow the cheesecake to soften slightly before serving for easier slicing.
- Vanilla coffee creamer adds a subtle flavor; it can be omitted or substituted if preferred.
