No Bake Ombre Raspberry Cheesecake
Here I am again with some last minute creations. I've been battling a cold/fever (I'm in denial that it's the flu) all week. Which means I've been knocked out every single day after work and not typing away recipes for you all. There won't be much of a blurb because I want to just share this recipe for you last minute Valentine's Day themed recipe with you.
18 whole graham crackers (Belvita/digestive crackers as a healthier option)
8 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
1 ½ lbs full-fat cream cheese, room temperature
1 ½ cups confectioners’ sugar
1 tablespoon pure vanilla extract
2 cups full-fat Greek yogurt, room temperature
1 ¼ cup cold heavy cream
1/2 ounce freeze dried raspberry, finely crushed
Line a 13-inch-by-9-inch baking pan with parchment paper, leaving an overhang on two sides.
In a food processor, or in a resealable plastic bag, crush the graham crackers into fine crumbs. Transfer the crumbs to a medium bowl. Add the melted butter and salt, stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
In a large bowl, beat the cream cheese, confectioners’ sugar and vanilla with an electric mixer until fluffy. Beat in the yogurt just until combined.
In a separate bowl, beat the cream until you have stiff peaks.
With a large rubber spatula, fold the cream into the cream-cheese mixture.
In a coffee grinder, pulse the freeze dried raspberries until a fine powder.
Transfer the 1/3 of the filling to the prepared crust and spread it out into an even layer.
Fold in half of the powdered freeze-dried raspberries into the remaining 2/3 of the filling. Gently spread 1/3 of the now light pink filling on top of the white 1/3 layer. Careful not to press to hard as not to mix the layers.
Fold in the remaining powdered freeze-dried raspberries into the remaining filling mixture. Gently spread the remaining pink mixture as the third layer of the cheesecake.
Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
With a knife, carefully separate the uncovered edge from the pan. Use the parchment overhang to very carefully transfer the cheesecake to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.