No-bake jello cake? Don’t mind if we do! This cake is colorful, super fun, and most importantly, really delicious. It just radiates joy in its purest form. Sure, this recipe is a little more intricate, but the results are so worth it. Forget about no-bake chocolate cake and explore new territory with this crazy delicious creation using a secret weapon: bubble wrap!
Yogurt Bubble Wrap Cheesecake With Raspberry And Kiwi Lime Jello Layers
No-bake jello cake? Don't mind if we do! This cake is colorful, super fun, and most importantly, really delicious. It just radiates joy in its purest form. Sure, this recipe is a little more intricate, but the results are so worth it. Forget about no-bake chocolate cake and explore new territory with this crazy delicious creation using a secret weapon: bubble wrap!
Equipment
- 9-inch springform pan
- 7 inch springform pan
- Bubble wrap
- 2 piping bags
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 stick butter, melted
- 10 oz raspberries
- 1 tbsp sugar
- 1 cup water
- 1 tbsp raspberry gelatin powder
- 4 kiwis
- 1 tbsp sugar
- 1 cup water
- 1 tbsp lime gelatin powder
- 0.25 cup warm heavy cream
- 8 sheets soaked gelatin (or 3 tbsp unflavored gelatin powder)
- 0.5 cup sugar
- 16 oz plain yogurt
- 1 tsp vanilla extract
- 1.75 cups whipped cream
Instructions
- Combine the graham cracker crumbs and melted butter and mix well. Press the mixture into the bottom of the bigger springform pan and refrigerate.
- Bring the raspberries and sugar to a boil in a pot over medium heat and purée until smooth. Set aside about ⅔ of the puréed fruit to use later for decoration. Mix the rest of the puréed fruit with water and raspberry gelatin powder and bring to a boil. Pour the hot raspberry jello into the smaller springform pan and refrigerate.
- Repeat the same process for the kiwi lime jello. Pour it over the set raspberry jello in the smaller springform pan and refrigerate the pan once again until the kiwi lime jello has set as well.
- For the yogurt cream, dissolve the gelatin in warm heavy cream. Then add the sugar, yogurt, vanilla extract, and whipped cream. Cover the cake base with about ¾ of the yogurt cream and refrigerate for 15 minutes.
- Carefully remove the two jello layers from the smaller springform pan and place it on top of the yogurt cream. Cover the jello layer with the rest of the yogurt cream.
- Cut the bubble wrap so that it has the same diameter as the bigger springform pan. Carefully place it on top of the yogurt cream and lightly press down so that the plastic bubbles press into the yogurt cream. Then put the cake with the bubble wrap in the fridge for at least 4 hours. Remove the cake from the springform pan and carefully peel off the bubble wrap.
- Pour the remaining fruit purées into one piping bag each and decorate the cake by piping the individual holes in whatever pattern you like.
