Christmas Cheesecake

Brenda Villagomez
Thanks to its colors, textures, and flavors, this cheesecake recipe is everything you need for a Christmas dessert. Plus, it’s super easy to make, as it’s a no-bake dessert, and since its presentation is very original and eye-catching, it's an excellent option to show off at your Christmas dinner.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
431
Favorites
Collections
Planner
Grocery List
Ingredients
12
Servings
  • 2 cups cookies, for the crust
  • 3/4 cups butter, melted for the crust
  • 1/2 cups coconut, ground for the crust
  • 2 cups cream cheese, for the cheesecake
  • 3/4 cups icing sugar, for the cheesecake
  • 1 tablespoon vanilla essence, for the cheesecake
  • 1/2 cups whipping cream, for the cheesecake
  • 2 envelopes unflavored gelatin powder, hydrated and melted, for the cheesecake
  • 1 cup water, hot for the lemon jelly
  • 1 envelope lime gelatin
  • 1 cup cream cheese, for the lemon jelly
  • 1 cup condensed milk, for the lemon jelly
  • 1 cup evaporated milk, for the lemon jelly
  • 2 envelopes unflavored gelatin powder, hydrated and melted, for the lemon jelly
  • 1 cup strawberries, for the strawberry jelly
  • 1 cup maraschino cherries, for the strawberry jelly
  • 2 envelopes unflavored gelatin powder, hydrated and melted for the strawberry jelly
  • lime, sliced
  • edible sugar pearls, for decoration
Preparation
4h
0 mins
Low
  • For the crust, place the cookies in a resealable bag and crush with a rolling pin until you have a semi-fine powder. Set aside.
  • In a bowl, mix the cookie crumbs with the coconut and butter until fully integrated. Place in a 20 cm diameter mold and, with the help of a spoon, press down to compact and form the base. Set aside.
  • For the cheesecake, beat the cream cheese, powdered sugar, vanilla essence, and whipping cream, once everything is integrated, add the gelatin in a thin stream.
  • Pour into the mold until 1/3 of its capacity is filled, refrigerate until set and set aside.
  • For the lemon jelly, mix the lemon gelatin in hot water, set aside.
  • Blend the cream cheese, sweetened condensed milk, evaporated milk, add the lemon gelatin, and pour the gelatin in a thin stream.
  • Pour a thin layer of lemon jelly over the cheesecake in the mold, refrigerate until set, pour another layer of cheesecake, reaching ¾ of the mold's capacity and refrigerate until set.
  • For the strawberry jelly, blend the strawberries and cherries and pour the gelatin in a thin stream.
  • Pour over the cheesecake and refrigerate until set.
  • Unmold and decorate with lemon slices and sugar pearls.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by