Did something fun tonight with the berry swirl and citrus lime no-bake cheesecake. I have missed baking!! 😍 the pan and two cheesecake mixes are our host exclusive next month!! Host a qualified cooking class or shopping link with me in July and I will gift it to you FREE!!!!
1 1/2 cups whipping cream
1 brick cream cheese, room temperature
1/2 package + 1 tablespoon epicure berry swirl no-bake cheesecake
1/2 package epicure citrus lime no-bake cheesecake
3/4 cup crushed graham crackers
2 tablespoons salted butter
1/3 cup fresh strawberries + more for decoration
1/2 lime juice & zest + more for decorating
Optional: flowers for decoration
Prepare a HALF recipe of each cheesecake mix as directed in two separate bowls. Place in the fridge for 30 minutes.
While your mixes are chilling, in a small bowl mix 3/4 cup Graham cracker crumbs with 2 tablespoons salted butter.
GREASE your springform pan (I forgot this step lol). Add the graham cracker mix and bake at 350 for 5 minutes. Let cool.
Mix 1/3 cup berries (I used fresh strawberries) with 1 tablespoon berry swirl mix - heat for 1 minute. Mash with fork. Put in fridge.
Using a piping bag add HALF of the berry swirl mix, freeze 15 minutes. Using a piping bag add HALF of the lime mix, freeze for 15 minutes. Repeat.
On the last layer of lime - use the reserved berry & berry swirl mix to add on top of your cheesecake. Decorate with flowers, cut limes, strawberries and lime zest. Freeze for one hour.
Using your prep pro silicone knife, use to separate the cake from the pan gently and unclip springform pan. Place in the fridge for about 30 minutes. Cut & serve.
I couldn’t get the bottom of my pan off because I didn’t grease it so don’t forget 😂. Still pretty and delicious!!
Grab your goodies online at https://jennifernguyen.epicure.com/en-ca/
Or please send me an email at email@example.com to book your class for July!