Description
This Mermaid Cheesecake is a vibrant, no-bake dessert that brings fantasy to life with swirls of pastel colors and shimmering decorations. With a creamy cheesecake filling and a cookie crust, it’s perfect for birthdays, beach parties, or any dreamy celebration.
Ingredients
Units
Scale
- For the Crust
- 2 cups graham cracker crumbs (or golden Oreos for a sweeter base)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 and 1/4 cups heavy whipping cream
- Gel food coloring (purple, teal, aqua, pink)
- For Decoration (Optional)
- Mermaid tails (edible toppers or fondant)
- Sprinkles (pearls, stars, shimmer dust)
- Whipped cream
- Edible glitter
Instructions
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Chill while preparing filling.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture.
- Divide the mixture into 3–4 bowls and tint each with different gel food coloring.
- Drop spoonfuls of each colored filling randomly over the crust. Use a knife or skewer to swirl gently for a marbled look.
- Smooth the top and refrigerate for at least 6 hours or overnight until set.
- Decorate with sprinkles, whipped cream, mermaid tails, and edible glitter before serving.
Notes
- Use full-fat cream cheese for best texture.
- Gel food coloring gives vibrant colors without altering texture.
- Cheesecake can be frozen up to 1 month—decorate after thawing.
Nutrition
- Calories: ~350
- Sugar: ~22g
- Sodium: ~180mg
- Fat: ~26g
- Saturated Fat: ~16g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: ~26g
- Fiber: ~0g
- Protein: ~4g
- Cholesterol: ~75mg
