Description
This Strawberry Pop Tart Cheesecake is a whimsical and indulgent dessert featuring a colorful pop tart-infused graham cracker crust, a creamy vanilla cheesecake filling, and a fluffy strawberry-flavored frosting topped with pop tart pieces for decoration. Perfect for fans of nostalgic treats with a sophisticated twist.
Ingredients
Scale
Crust
- 1 box Strawberry Pop Tarts (divided as specified)
- 2 cups Graham Cracker crumbs (about 1 1/2 sleeves)
- 6 Tablespoons Butter (melted)
- 1 Tablespoon Sugar
Cheesecake Filling
- 32 ounce Cream Cheese (softened)
- 1 cup Heavy Cream
- 1/2 cup Sugar
- 1 cup Powdered Sugar
- 1 Tablespoon Vanilla Extract
Frosting
- 4 Tablespoons Butter (softened)
- 4 ounces Cream Cheese (softened)
- 1/4 cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
- 4 cups Powdered Sugar
- Pink Food Coloring Gel (to desired color)
Decoration
- Pop Tart pieces (cut or broken into small squares, to decorate the top)
Instructions
- Prepare the Crust: Place the graham crackers in a food processor or blender and pulse to create fine crumbs. Add approximately 2 1/2 Strawberry Pop Tarts and pulse again until combined to create a colorful crumb mixture. Transfer crumbs to a bowl, add sugar, then pour melted butter over the crumbs and mix well to coat evenly. Line the bottom of a springform pan with parchment paper. Press the crumb mixture firmly and evenly into the bottom of the pan. Cut remaining Pop Tarts in half and stand them around the edge of the pan with the iced side facing outward. Freeze the crust while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and powdered sugar gradually while continuing to beat. Mix in vanilla extract. Separately, whip the heavy cream to soft peaks, then fold it carefully into the cream cheese mixture to maintain a light and airy texture.
- Assemble and Chill: Pour the creamy cheesecake filling into the prepared springform pan over the frozen crust. Smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until the cheesecake is set and firm.
- Prepare the Frosting and Decorate: Beat the softened butter and cream cheese together until creamy. Add vanilla extract and a small amount of heavy cream, beating well. Gradually add powdered sugar, mixing until smooth and spreadable. Mix in pink food coloring gel until the desired shade is achieved. Once the cheesecake has set, remove from the fridge and frost the top evenly with the pink cream cheese frosting. Decorate the top with the reserved Pop Tart pieces arranged attractively. Keep refrigerated until serving.
Notes
- Freezing the crust before adding the filling helps the pop tart pieces stand upright and hold shape.
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- You can substitute strawberry pop tarts with any other flavor, but the crust color and taste will vary.
- For easier slicing, chill the cheesecake for at least 6 hours before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
