STRAWBERRY POP TART CHEESECAKE
Talk about the best of both worlds! If you love cheesecake, and Strawberry Pop Tarts you’re going to love this recipe. This will become your new favorite go to dessert. It’s really easy to make, and everyone will love it. It’s a wonderful dessert to serve, and adds a special touch to any table or buffet. Make sure you put this one in your favorites.
HERE’S WHAT YOU NEED:
- 1 box of Strawberry Pop Tarts – Divided – see recipe
2 cups of Graham Cracker crumbs
- 6 Tablespoons of Butter – melted
- 1 heaping Tablespoon of Sugar
FOR THE CHEESECAKE:
- 4 – 8 ounce packages of Cream Cheese – softened
- 1 cup of Heavy Cream
- 1/2 Cup of Sugar
- 1 cup of Powdered Sugar
- 1 Tablespoon of Vanilla
- Pink Food Coloring Gel
- 4 Tablespoons of Butter – softened
4 ounces of Cream Cheese – softened
- 1/4 cup of Heavy Cream
- 1/2 teaspoon of Vanilla
4 cups of Powdered Sugar
- Pop Tart pieces – cut or broken into small squares – to decorate the top (see photo)
COOKS TOOLS NEEDED:
- 7 inch Spring-form pan
- Parchment paper
- Stand Mixer
- Pastry bag
- Frosting tip
HERE’S WHAT YOU DO TO MAKE STRAWBERRY POP TART CHEESECAKE:
Place the Graham Crackers in the Food Processor or Blender, and pulse until you have crumbs. You’ll need about 1 1/2 sleeves of Graham Crackers to equal 2 cups. Add about 2 1/2 Pop Tarts with the Graham Crackers, and pulse to make the colorful crust. Add the sugar, and stir well. Melt the Butter in the microwave, and add to the crumbs/sugar, and stir well to mix, and coat crumbs. Line the bottom of a Spring-form pan with Parchment paper, and pour the crumbs into the pan Press the crumbs evenly in the pan. Take Pop Tarts out of the packages, and cut them in half. Stand the Pop Tarts around the edge of the Spring-form pan with the iced side facing the outside of the pan. Place the pan in the freezer.
In the mixing bowl of the stand mixer, place the 4 packages of softened cream cheese, and the cup of heavy cream, and mix until well blended, smooth and creamy. Add the Sugar, Powdered Sugar, and Vanilla, and mix on low until well blended. Remove about 2 1/2 cups of the White Cheesecake to bowl, and place in the refrigerator. Scrape down the sides of the mixing bowl, add the Pink Food Coloring Gel, until you get a bright pink, and turn the mixer to medium high/high and blend until smooth and thick. Add 2 Pop Tarts, crumble up, to the Pink Cheesecake, and sprinkle with confetti, mix Nonpareils, and mix to blend. Remove the pan from the freezer, and pour the Pink cheesecake into the pan, allowing the cheesecake to spill over between the Pop Tarts. Place the pan back in the freezer, for 4 hours. After the 4 hours, remove the pan from the freezer, and pour the White Cheesecake batter (in the refrigerator) on top of the Pink Cheesecake, and place the pan back in the Freezer, overnight for best results.
In the mixing bowl of a stand mixer, place the softened Butter, and Cream Cheese, and mix with the whisk attachment until smooth and creamy. Add the Heavy Cream and Vanilla, and mix until well blended. Stop the mixer, and scrape down the sides of the mixing bowl, and add the Powdered Sugar a little at a time, blending between additions, until the Frosting is thick and creamy.
When you’re ready to serve the cheesecake, you can decorate it just before serving, or ahead of time. Place the cheesecake on the counter, and remove the Spring-form from the pan. Place the Butter Cream Frosting in a pastry bag, with the Whipped Cream tip, (See Link for Tip) and pipe in dollops all around the edge of the Cheesecake. Place small Pop Tart pieces in the dollops of Frosting, and crumble a Pop Tart, and sprinkle it in the middle of the Cheesecake. (See photo) Serve, and Enjoy!
Makes 8 servings