At this point, it's safe to say almost everyone's favorite Starburst is the pink one! Which is why it's no surprise they've made All Pink Starburst Jello. This Jello is so good just on its own - but it got me thinking what other desserts I could infuse with this flavor. And as it turns out, Jello makes an excellent base for NO BAKE cheesecakes. Not only are they packed with Pink Starburst flavor, but they're a nice, light dessert when you don't want anything too sweet!
Why This Dessert is the BEST
These cheesecakes turned out so light and fluffy but not too sweet making them perfect for a refreshing spring/summer dessert. Not only that, they have quite a lot going for them. First, they are individually sized, so they're perfect for sharing - the ideal dessert to bring to any gathering, party or pot luck. Second, they don't require an oven which makes them great for all skill levels, especially beginners, or if you don't have access to a full kitchen. Lastly, this recipe is versatile. The cheesecake layer can be enjoyed all on its own just scooped into a bowl and topped with fresh fruit. It's a win all around!
To Make the Strawberry Heart Toppers
Personally, I think one of the best parts of this dessert is its curb appeal! The light pink shade of the cheesecakes contrasted with the bright red of the strawberries make these irresistible to look at - but the star of the show is the heart shaped strawberry topper. These look impressive, but are very simple to make.
First, cut the tops off of your strawberries horizontally then slice each strawberry lengthwise. Lay the strawberries flat side down (so the inside of the strawberry is on the cutting board). With a pairing knife, cut out a small v-shape on the flat top of the strawberry. Your hearts should be pretty much complete, but you can continue to trim them with your knife until they're perfect.
Tips & Tricks for the Best Turnout
Don't over-whip the cream: Whip the heavy cream until stiff peaks just form. If you whip it for too long the cream will start to curdle and it won't fold into your Jello base nice and smoothly. This will happen relatively quickly, so I always recommend keeping a close eye on it if you are using a stand mixer. Once you can lift the paddle or beaters out of the cream and then peaks don't fold over at the top then it is ready!
Fold in the cream: Take your time when folding in the freshly whipped cream to your Jello base. You don't want to deflate too much air from the cream, so your dessert stays nice and airy. This is best done with a spatula until completely mixed.
Don't press too hard on the graham cracker base: When you press the graham cracker crust into the cupcake liners, take care not to press too hard on the crust. If you compact it down too much, it will be too hard and dense. Just lightly press until the crust is uniform at the bottom of the liners.
Pop them in the freezer in a hurry: The process can be sped up for this dessert in a pinch. If you are low on time, pop the cheesecakes into the freezer instead of the fridge to set up. This will cut the waiting time down to about 30 minutes - 1 hour, but I recommend keeping an eye on them and taking them out as soon as they are firm to the touch.
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