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Pop Rocks No Bake Strawberry Lime Cheesecake

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“I love Anthony Bourdain's No Reservations. I was watching the Northwest episode and the Gypsy dining group came up with a fabulous dessert that engulfed all of the senses. Seeing as how I am in no way going to do this dessert justice, I just wanted to quote what Gypsy described it as: "The second dessert was a lime cheesecake mousse set over the top of an “aural” crust. Strawberry pop rocks were implanted into the graham cracker crust for a surprising aural firework display with every bite. The dish was accompanied by strawberry sorbet over a salad of black pepper and strawberries, a strawberry sauce, and a fresh grating of lime zest." I have researched the lime mousse techniques and i have just run out of patience on how to keep the rocks from popping before the cake is consumed. So it's basically, no bake, low heat, keep it cool. I cannot come close to coming up with the black pepper and strawberries concoction so i am going to make my cop out, easy version. It might not be completely gourmet, but it is still poppin'. **I plan on revisiting this to make a diet friendly version.”
READY IN:
1hr 30mins
SERVES:
8
YIELD:
1 wonderful cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
  2. Wait, a little bit for the butter to cool down and then combine the pop rocks gently into the crushed mixture.
  3. Press into a 7 inch spring-form pan. Place in refrigerator until ready for use.
  4. In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
  5. Whip cream, and fold into cream cheese mixture.
  6. Spread into pan.
  7. Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
  8. Place in refrigerator 30 minutes before serving.
  9. Garnish with lime zest before serving.

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