Name: No-Bake Shark Tank Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: Cooking spray -; 1 1/2 c. crushed Nilla wafers -; 6 tbsp. butter, melted -; 1/4 pt. sugar -; Pinch kosher salt -; 1 cup heavy cream -; 2 (8-oz.) blocks cream cheese, softened -; 1/4 c. sour cream -; 1 c. powdered sugar -; 1 tsp. vanilla extract -; Pinch of kosher salt -; Blue food coloring -; 1 (3.4-oz) package blue Jell-O -; Various shark & fish dummies -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - No-Bake Shark Tank Cheesecake

1. Cooking spray -

2. 1 1/2 c. crushed Nilla wafers -

3. 6 tbsp. butter, melted -

4. 1/4 pt. sugar -

5. Pinch kosher salt -

6. 1 cup heavy cream -

7. 2 (8-oz.) blocks cream cheese, softened -

8. 1/4 c. sour cream -

9. 1 c. powdered sugar -

10. 1 tsp. vanilla extract -

11. Pinch of kosher salt -

12. Blue food coloring -

13. 1 (3.4-oz) package blue Jell-O -

14. Various shark & fish dummies -

How to cook deliciously - No-Bake Shark Tank Cheesecake

1. Stage

Spray and 8" springform pan liberally with cooking spray. In a large bowl, mix together Nilla crumbs, butter, sugar, and salt. Press into the bottom of prepared pan.

2. Stage

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes.

3. Stage

In another large bowl, beat cream cheese and sour cream until smooth. Add powdered sugar, vanilla, and salt, and beat until smooth. Fold whipped cream into cream cheese mixture, then fold in blue food coloring until mixture is bright blue. Pour mixture over crust and smooth with an offset spatula. Refrigerate for 2 hours.

4. Stage

Make jell-o layer: In a large measuring cup, combine jell-o powder with 1 cup boiling water, and whisk until all powder is dissolved. Whisk in 1 cup cold water.

5. Stage

Place fish gummies all over the surface of the cheesecake, then pour all but 1/2 cup jell-o mixture onto cheesecake. Refrigerate 2 hours, or until firm. Place sharks all over cheesecake, then pour in remaining 1/2 cup jell-o onto cheesecake. Refrigerate 2 more hours, or until firm, and serve.