Description
This no-bake purple cheesecake features a crunchy graham cracker crust and a creamy, tangy cream cheese filling tinted with vibrant violet food coloring. Easy to prepare without an oven, this dessert is perfect for a colorful, refreshing treat that can be chilled ahead of time and topped with optional fresh berries or decorative whipped cream.
Ingredients
Scale
For the Crust
- 300 g crushed graham crackers
- 100 g melted butter
For the Filling
- 600 g cream cheese, at room temperature
- 200 g powdered sugar
- 1 tsp vanilla extract
- 250 ml heavy cream
- Violet gel food coloring, a few drops
For Decoration (Optional)
- Fresh red berries
- Whipped cream or white ganache
Instructions
- Prepare the crust: In a bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form a firm crust. Place in the refrigerator for 15 minutes to chill and set.
- Make the cream cheese filling: In a large mixing bowl, beat the room temperature cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Add color: Add a few drops of violet gel food coloring to the filling and mix until the desired purple shade is achieved.
- Assemble: Pour the purple cream cheese filling evenly over the chilled crust. Smooth the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.
- Decorate and serve: Before serving, optionally garnish the cheesecake with a layer of whipped cream or white ganache and fresh red berries for a beautiful presentation.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- You can adjust the intensity of the purple color by adding more or less gel food coloring.
- Using a springform pan makes it easier to remove the cheesecake when serving.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- For extra flavor, you can add a splash of lemon juice or zest to the filling mixture.
