I have not seen a single flake of snow so far this winter, and I simply can’t take it anymore. I decided to make a snowy dessert instead because necessity is the mother of invention and all that jazz. I made a cool gelatin Shark Week cheesecake over the summer, so I had been dying to expand my sprinkle collection and try out a winter version. Did I need to buy multiple types of snowflakes? No. Did I anyway? You bet. Kate needs to see snow whether it is in cheesecake or natural form. Be sure to check out the tutorial video for a play-by-play of how to layer your gelatin so you get the cool 3D look!
Recipe and Instructions
No-Bake Winter Wonderland Cheesecake
Creamy cheesecake topped with a gelatin winter scape.
If not gluten free, use any kind of graham cracker or cookie crumbs for the crust. Greek yogurt can be replaced with an additional 8 ounces of cream cheese, and allulose can also be replaced with regular sugar.
Ingredients
CRUST*134 grams (1 box + a few additional cookies) Schar gluten free Speculoos spiced cookies or graham crackers
*45 mL (3 TBS) sugar free syrup
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) allulose
GELATIN TOPPING
*1 packet of plain gelatin
*1 cup Sprite Zero, tonic water, soda water, or other clear beverage of choice
*1 cup water
*24 g (2 TBS) allulose
*Light blue gel dye
*Different sizes and colors of snowflake sprinkles (I found all mine on Amazon by searching ‘edible snowflake cupcake toppers’ and ‘snowflake sprinkles’)
Directions
- Line an 8″ springform pan with Parchment paper and spray with cooking spray.
- Dump the cookies in a food processor and grind until smooth.
- Add in the syrup and mix everything together til a wet crumb is formed.
- Place crust mix into prepared pan and smooth to the edges (I use cooking spray on my hands to make this easier).
- Freeze the crust for 30 minutes, or if preferred, bake at 325 degrees for 10-12 minutes; let cool before adding cheesecake mix.
- Whip the cream cheese and yogurt in a stand mixer on medium high for 2-3 minutes until fluffy and smooth.
- Add in the vanilla, lemon juice, and Cool Whip, mixing well.
- Add in the allulose or regular sugar and blend until smooth, 1-2 minutes.
- 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.
- After the cheesecake has been in the freezer one hour, remove and add a single layer of snowflakes, pressing in to adhere them to the cheesecake; return to the freezer for another hour.
- Once you’ve returned the cheesecake to the freezer, make the gelatin by pouring 1/2 a cup of Sprite Zero into a medium bowl and sprinkle the gelatin packet on top; set aside for 5 minutes.
- In a medium saucepan, add the remaining 1/2 cup of Sprite Zero and cup of water; bring to a boil, add the sugar/allulose, and whisk until it has dissolved.
- Place in the fridge for 20 minutes, stirring after 10 minutes.
- Pour half the gelatin on the frozen cheesecake and place in the freezer for 10 minutes; stir remaining gelatin again and put back in fridge.
- Remove cheesecake from freezer after 10 minutes, add another layer of snowflake sprinkles, pressing into the gelatin to hold down.
- Gently pour remaining gelatin on top; if some sprinkles float away, use some tweezers to pick up and secure back where you had them.
- Freeze for 10 minutes again.
- Remove from freezer and add final top layer of sprinkles.
- Keep in springform pan for 3 more hours (preferably overnight) in fridge to set.
- To get incredibly clean slices for photos, freeze for at least 4 hours and then slice.
- Keep leftovers in fridge or freezer and enjoy!
Nutrition
Macros8 servings
195 cal/19.6 c/10.4 f/5.7 p per slice
Kate Bakes Cakes 