Recipe courtesy of Brooke Peterson
No Cook Pop Rock Cheesecake
Getting reviews...
- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 1 hr 30 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 191
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 43 mg
- Sodium
- 135 mg
- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 1 hr 30 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 191
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 43 mg
- Sodium
- 135 mg
Ingredients
Directions
- Combine the crushed graham crackers, butter, and 2 teaspoons sugar in bowl and mix until incorporated. Delicately fold 3 ounces of pop rocks into the mixture.
- Spray the bottom of a 9 by 13-inch cake pan with nonstick cooking spray. Gently press the crust into the pan and freeze for 30 minutes.
- With a handheld mixer or in a standing mixer with whisk attachment, whip the heavy whipping cream. While mixing slowly add in the remaining 1/2 cup sugar, salt, lime juice, and cream cheese. Beat until the ingredients are fully incorporated.
- Remove the crust from the freezer. Spread the cream cheese mixture over the crust, level the top and freeze for 1 hour. Remove the cheesecake from the freezer and sprinkle the remaining 3 ounces of pop rocks on top. Cut into small squares and serve.
