No-Bake Pink Velvet Cheesecake (Printable Format)
Creamy pink velvet bites with graham crust, fluffy filling, and whipped topping. Easy, festive, and delicious.
# Needed Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
16 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
1/2 cup heavy cream
07 -
1 teaspoon vanilla extract
08 -
1 tablespoon pink food coloring
→ Topping
09 -
1/2 cup whipped cream
10 -
Sprinkles, optional
# Preparation Steps:
01 -
Blend graham cracker crumbs, granulated sugar, and melted unsalted butter in a medium bowl until mixture resembles wet sand.
02 -
Press the crumb mixture evenly onto the base of a 9-inch square baking dish to create a compact layer.
03 -
In a large mixing bowl, beat softened cream cheese until smooth and free of lumps.
04 -
Add powdered sugar, heavy cream, vanilla extract, and pink food coloring to the cream cheese. Continue beating until the mixture becomes fully incorporated and fluffy.
05 -
Spread the prepared filling uniformly over the crust, smoothing the top with a spatula.
06 -
Refrigerate for at least 4 hours, or until the filling is fully set and firm.
07 -
Top the set cheesecake with whipped cream and sprinkles just before slicing into bite-sized squares.
# Supplementary Details:
01 -
Allow the cheesecake to chill thoroughly for clean slicing. For best texture, let stand at room temperature for 10 minutes before serving.