Shark Week Cheesecake

katefox3141

If you’re new here, I am positively obsessed with Shark Week. It’s like back-to-back Christmas mornings for seven days straight in this house. Being positively jaw-esome apex predators, sharks get misconstrued as being terrible man eaters, but more people die each year from mosquito bites than shark bites…don’t get me started on how evil those little winged devils are. Sharks are fascinating creatures that predate trees and even the dinosaurs. They deserve a whole week to be celebrated…and what better way to celebrate than with cake! Or in this case, a cheesecake. Topped with a Jell-o ocean and a shiver of sharks on top. Yes, a group of sharks is known as a shiver. See, you’re already learning more about how fintastic sharks are.

But let’s go take a bite out of this awesome no-bake cheesecake.

Recipe and Instructions

No-Bake Shark Week Cheesecake

  • Servings: 9
  • Difficulty: Beginner
  • Print

Creamy cheesecake topped with a Jell-o ocean.

If not gluten free, use any kind of graham cracker crumbs for the crust. Greek yogurt can be replaced with an additional 8 ounces of cream cheese, and Lakanto can also be replaced with regular sugar.

Ingredients

CRUST
*134 g (6 sheets) Pamela’s gluten free graham crackers
*45 mL (3 TBS) sugar free syrup
*1 TBS water

CHEESECAKE FILLING
*224 g (8 ounces) 1/3 the fat cream cheese at room temp
*226 g (1 cup) nonfat Greek yogurt, strained overnight
*113 g (4 ounces) Cool Whip sugar free
*1 tsp vanilla extract
*1 TBS lemon juice
*96 g (1/2 cup) Lakanto granular monkfruit sweetener

JELL-O TOPPING
*1 3.4 ounce box of any flavor of blue Jell-o
*Shark gummies (I found some at Amazon)

Directions

  1. Line an 8″ springform pan with Parchment paper and spray with cooking spray.
  2. Dump the graham crackers in a food processor and grind until smooth.
  3. Add in the syrup and mix everything together til a wet crumb is formed.
  4. Place crust mix into prepared pan and smooth to the edges (I use cooking spray on my hands to make this easier).
  5. Freeze the crust for 30 minutes, or if preferred, bake at 350 degrees for 10-12 minutes; let cool before adding cheesecake mix.
  6. Whip the cream cheese and yogurt in a stand mixer on medium high for 2-3 minutes until fluffy and smooth.
  7. Add in the vanilla, lemon juice, and Cool Whip, mixing well.
  8. Add in the Lakanto or regular sugar and blend until smooth, 1-2 minutes.
  9. Pour cheesecake batter on top of the crust, making sure to smooth the batter out to the very edges of the springform pan (no leaking Jell-o!), and freeze for 2 hours, until top is set.
  10. After the cheesecake has been in the freezer one hour, make Jell-o by following box directions; place in the fridge to begin to set.
  11. Once two hours have passed, save 1/2 cup of Jell-o in a measuring cup before dumping the rest of the Jell-o on top of the frozen cheesecake.
  12. Add gummy sharks onto the Jell-o layer, pressing into the Jell-o to secure.
  13. Freeze for 15 minutes; give the remaining Jell-o a few stirs to keep from setting.
  14. Pour remaining Jell-o on top of the cheesecake and add a few more sharks.
  15. Refrigerate cheesecake overnight or freeze for 4 hours before serving.
  16. To get incredibly clean slices for photos, freeze for at least 4 hours and then slice.
  17. Keep leftovers in fridge or freezer and enjoy!

Nutrition

Macros
8 servings
258 cal/32 c/11.5 f/6.6 p per slice
There’s just some-fin about you….
I chews you, every time, cheesecake.

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Published by katefox3141

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