Dive into a whimsical dessert experience with this vibrant and magical no-bake cheesecake!

Scale

For the Crust:

2 cups digestive cookie crumbs

113g (½ cup) melted butter

1 tablespoon powdered sugar

½ teaspoon fine sea salt

For the Filling:

16 oz cream cheese, room temperature (two 8 oz packages)

½ cup sugar

Zest and juice of 1 lemon

1 tablespoon pure vanilla extract

½ teaspoon salt

¼ cup sour cream or labneh

1 cup heavy cream

Food coloring (Purple, Fuchsia, Teal) as needed

Edible glitter for garnish

Prepare the Crust:

Combine cookie crumbs, melted butter, powdered sugar, and salt. Press into the bottom and sides of a tart pan. Freeze until set.

Make the Filling:

Beat cream cheese, sugar, lemon zest and juice, vanilla, and salt until smooth. Mix in sour cream.

In a separate bowl, whip the heavy cream, then fold into the cream cheese mixture. Divide and tint with food coloring.

Assemble the Cheesecake:

Layer the tinted fillings into the crust. Swirl gently with a knife. Chill overnight.

Garnish and Serve:

Before serving, sprinkle with edible glitter.

Swirling: Use a butter knife or toothpick to create intricate swirls without overmixing the filling.

Setting: Ensure the cheesecake is fully set to enhance its texture and make it easier to slice.

Serving: Serve chilled and pair with fresh berries or whipped cream for extra decadence.