NO-BAKE MERMAID CHEESECAKE
A colorful cheesecake that beckons the beach to the dining table with summer vibes and crystal rock candy.
Provided by Food.com
Categories Cheesecake
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- To Make the Crust:.
- In a food processor, mix sandwich cookies until they are in small bits.
- Add melted butter, and mix again.
- Pour the mixture into a pie pan.
- Using the bottom of a drinking glass, compress the cookies until you have a tightly packed crust on the bottom and around the edge of the pie pan.
- Chill for 1 hour.
- To Make the Filling:.
- In a bowl, blend cream cheese until silky with a hand-held blender.
- Add sweetened condensed milk; mix until it's a smooth consistency.
- Add lemon juice, vanilla extract and mix until combined.
- Separate the mixture equally into two bowls.
- In one bowl, mix the filling with blue spirulina.
- In the second bowl, mix the green spirulina with the filling.
- To Finish the Pie:.
- Spoon in each colored filling in the pie pan on top of the chilled crust. Creating a tye-dye filling.
- Sprinkle blue and green spirulina on top of the filling.
- Use an offset spatula to spread the mixture and gently combine the colors to create a wave effect.
- Chill for 4 hours.
- Sprinkle blue and green rock candy on top.
Nutrition Facts : Calories 611.5, Fat 35.9, SaturatedFat 19.5, Cholesterol 89.6, Sodium 483.1, Carbohydrate 65.7, Fiber 1.1, Sugar 53.4, Protein 9.8
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