Time: 7 hours 20 minutes
Complexity: average
Servings: 5

This is one of those desserts you just can't stop gazing at. These individual cheesecakes are shaped like magical snow globes and require no baking. Each cheesecake is made with a graham cracker crust and topped with a glass-clear gelatin ball of frozen Sprite, decorated with a Christmas tree and silver glitter—it looks as if it's just been shaken. And the best part is, this incredible dessert is completely edible! For this recipe, you'll need silicone half-sphere and muffin molds. Follow the detailed instructions, and you'll wow your guests.

Ingredients:

Cake

• 1 cup crushed whole grain graham crackers
• 60 g unsalted butter, melted
• 1/4 teaspoon salt
• 1/4 cup red sprinkles

Cheesecake

• 2 bags of 7 g. powdered gelatin
• 340 g of cream cheese for cheesecake, at room temperature
• 3/4 cup icing sugar, sifted
• 0.5 cup sour cream
• 2 tablespoons lemon juice
• 2 tsp vanilla extract
• 0.5 tsp salt

Gelatin snow globe

• 30 grams of green candy melting candies
• 1.5 tsp. coconut oil
• Green gel food coloring, as needed
• 2 and 3/4 cups flat lemon-lime soda, such as Sprite
• 5 packets of 7g powdered gelatin
• 2 tbsp. granulated sugar
• 1 teaspoon edible silver glitter
• 0.5 cup white nonpareil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortbread cookies, cream cheese, sour cream, coconut oil, lemon juice, carbonated water, gelatin

We recommend

Recipe:

Special equipment:

Silicone muffin mold with 5 cells, 130 ml; small pastry bag; silicone mold with 5 semi-sphere cells, 120 ml; cardboard Christmas trees *

Preparation:

Step 1
• For the cakes:
  
  In a large bowl, combine crushed graham crackers with butter and salt. Stir in red sprinkles. Divide the mixture evenly among the five cups of a 130ml silicone muffin tin and press into the bottom. Place the tin on a baking sheet and freeze while you prepare the cheesecake mixture.
Step 2
• For cheesecakes:
  
  In a large bowl, beat the cream cheese with a mixer on medium-high speed until smooth, about 1 minute. Scrape down the sides of the bowl. Add the powdered sugar, sour cream, lemon juice, vanilla extract, and salt and beat on medium-high speed until smooth, about 1 minute.
Step 3
• In a small microwave-safe bowl, combine the gelatin with 1/4 cup water and let sit for about 5 minutes to soften. Microwave the gelatin mixture, stirring as needed, until the gelatin is completely melted, about 30 seconds. Add to the cream cheese mixture and beat on medium-high speed until evenly distributed, about 30 seconds.
Step 4
• Spread the filling evenly over the cake layers in the pan and smooth the surface. Tap the pan on the countertop a few times to release any air bubbles. Cover with plastic wrap and refrigerate until completely set, at least 2 hours or overnight.
Step 5
• For Christmas trees:
  
  On thick cardboard, draw Christmas trees 3.3 cm high and 3 cm wide.
  
  Note *
  
  Prepare parchment paper, you will be tracing the Christmas trees.
Step 6
• For the outline of the Christmas trees:
  
  Place the cardboard with the Christmas tree templates on a rimmed baking sheet. Place a sheet of parchment paper on top.
  
  In a small microwave-safe bowl, combine the green candy melts and coconut oil. Microwave in 15-second intervals, stirring, until the candy melts and the mixture is smooth, about 1 minute. Add about 3 drops of green food coloring and stir. Transfer the mixture to a small pastry bag. Pipe the outline of the Christmas trees with icing and fill the insides with icing using a toothpick. Freeze until the icing hardens, about 5 minutes, then return to room temperature.
Step 7
• For gelatin snow globes:
  
  Pour 3/4 cup lemon-lime soda into a small saucepan, sprinkle with gelatin, and whisk to combine. Let sit until the gelatin softens, about 5 minutes. Add granulated sugar to the gelatin mixture and heat over medium heat, stirring occasionally, until the gelatin and sugar dissolve, about 5 minutes. Pour the gelatin mixture into a large liquid measuring cup and stir in the remaining 2 cups soda. Skim any bubbles from the surface with a spoon. Let sit at room temperature until the jelly begins to thicken, about 20 minutes. Add edible silver glitter and stir with a spoon. Skim any bubbles from the surface.
Step 8
• Divide the mixture among the 120 ml silicone half-sphere molds and remove any bubbles from the surface. Refrigerate until the jelly thickens and sets slightly on top, about 6-8 minutes. Press the tree directly into the center of each sphere and hold for a few seconds to allow the gelatin to fill the space around the tree again. Refrigerate until completely set, at least 6 hours or overnight.
Step 9
• Fill a 22x32 cm glass baking dish with warm water. Place the dish with the hemispheres in the water and let stand until the jelly has pulled away from the sides of the wells, about 5 minutes. Remove the dish from the water and invert it onto a baking sheet. Refrigerate the jelly.
Step 10
• For assembly:
  
  Carefully remove the cheesecakes from the pan. Place the white nonpareil in a small bowl. Carefully dip the top of each cheesecake into the white nonpareil and transfer to a serving platter. Place a gelatin snow globe on top of each cheesecake.

Votes: 1