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BIRTHDAY CAKE TRUFFLE CHEESECAKE

BIRTHDAY CAKE TRUFFLE CHEESECAKE

 2G0A3197-1024x759 BIRTHDAY CAKE TRUFFLE CHEESECAKE

Talk about a fabulous no bake BIRTHDAY CAKE TRUFFLE CHEESECAKE, this is it!   It’s really easy to make, and it’s really delicious!  This makes such a pretty addition to a Buffet Table, or a stunning presentation when served to guests.  You can have this done ahead of time, and it will be ready to serve when you need it.  Make sure to keep this one in your favorites, because everyone will love this.

HERE’S WHAT YOU NEED:

FOR THE CRUST:

  • 1/2 of a Sugar Cookie mix – I used Betty Crocker follow package directions

FOR THE CHEESECAKE:

  • 4 Packages of Cream Cheese – 8 ounces – softened
  • 2 cups of Heavy Cream – Whipped
  • 2 heaping Tablespoons of Powdered Sugar
  • 1 Tablespoon of Vanilla
    1 cup of Sugar


FROSTING:

  • 4 ounces of Cream Cheese
  • 4 Tablespoons of Butter
  • 1/4 teaspoon of Vanilla
  • 1 Tablespoon of Heavy Cream
  • 3 to 4 cups of Powdered Sugar
 how-to-make-birthday-cake-truffle-cheesecake-683x1024 BIRTHDAY CAKE TRUFFLE CHEESECAKE

HERE’S WHAT YOU DO TO MAKE BIRTHDAY CAKE TRUFFLE CHEESECAKE:

In a medium sized bowl, mix half of a Sugar Cookie Mix, following the package directions.  Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Sugar Cookie Mix into the bottom of the pan, evenly, smoothing the dough with a spoon.  Place the pan in the Oven and bake at 350 degrees for about 20 minutes, or until cookie dough is completely done, and browned on the top and edges.  Remove from the oven, and gently press the dough down evenly on top with the bottom of a smooth glass (see photo).  Set the pan in the Freezer to cool quickly.
In the mixing bowl of a stand mixer, place the Heavy Cream, 2 Tablespoons of Powdered Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.  Add the Vanilla and the Cream Cheese, and blend until smooth and fluffy.  Add the Sugar, and mix until smooth.  In a small dish, add 1/3 cup of water, and sprinkle the Unflavored Gelatin over the water, and let the Gelatin ‘bloom’ for about 3 minutes, or until the gelatin has absorbed the water.  Stir the Gelatin to mix, and add the Gelatin to the mixer.  Blend well to make sure Gelatin is blended into the Cheesecake batter. Unwrap about 1/2 the Package of Godiva Birthday Cake Truffles, and cut them up, using a coarse chop, and add the chunks of Truffles to the Cheesecake batter.  Scrape down the sides of the bowl, and blend until smooth and fluffy.   Divide the Cheesecake into 5 dishes, placing an equal amount in each dish, but placing less Cheesecake batter in 2 of the dishes, and more batter in the other 3 dishes.  Using the Neon Pink Food Coloring Gel, add a couple of drops of the Pink Food Coloring Gel to the dish with the most batter,  and stir, adding more if needed, until the desired color is achieved.  Remove the pan from the Freezer, and pour the Pink (bottom layer) of Cheesecake into the pan, and smooth evenly with a spatula.  Place the pan back in the freezer.  Place foil over one of the dishes with more batter in it, and place the dish in the Refrigerator – this will be the White layer.  In the remaining dish with the largest amount of batter, add the Pastel Aqua Blue Food Coloring Gel, and continue to add a drop or two until you get the desired color of Aqua.  To the last dish of cheesecake batter, add the Hot Aqua Food Coloring Gel, until you get the desired color of Aqua. (See Photo for colors, and comparison)  Cover the dishes with Foil, or Plastic Wrap, and place them in the Refrigerator.

After about 2 hours, check the Cheesecake in the Freezer; it should be firm to the touch.  Remove the pan from the Freezer, and remove the White Cheesecake from the Refrigerator, and spoon the White Cheesecake Batter into the pan, on top of the Pink layer.  Evenly smooth the Cheesecake with a Spatula, and place back in the Freezer.  Repeat these steps with the Pastel Purple, and Aqua colored cheesecake, until you have all the layers in the pan, and they’re all frozen firm.  Once all the layers have been poured, leave in the Freezer overnight for best results.

FROSTING:

In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy. Add the Vanilla and Heavy Cream, and mix. Add the Powdered Sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.

Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap.  It will look like a long ribbon of Frosting.  Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.  Snip the end off of the Plastic wrap, on one end only, and twist the other end closed.  Place the plastic wrap in a pastry bag with the Large Star Tip.  Pipe the Frosting onto the edges of the Cheesecake, using a swirling motion, leaving big dollops on the cheesecake, and bring it up to a point.  Cut the Godiva Truffles in half, and add half a Truffle to each dollop of Frosting on top of the cheesecake.  Add Sprinkles of choice on top of Cheesecake.

Place the cheesecake back in the Freezer until time to serve.  When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!
NOTE:  Make sure that you leave the Butter and Cream Cheese called for in this recipe, out on the counter until it is soft.  The Frosting will not mix correctly if the Butter and Cream Cheese are cold, both need to be soft, and at room temperature.

Makes 8 servings
Optional: You can use edible gold paint and a food safe paint brush to “flick” gold specks on the top of the cheesecake and frosting. 

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