No Bake Easter Swirl Cake (Print Version)
# Ingredients:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
115 grams unsalted butter, melted
03 -
50 grams granulated sugar
→ Filling
04 -
480 millilitres heavy cream
05 -
60 grams powdered sugar
06 -
1 teaspoon vanilla extract
07 -
225 grams cream cheese, softened
08 -
Gel food coloring, four pastel shades
# Instructions:
01 -
Combine graham cracker crumbs, melted unsalted butter, and granulated sugar in a bowl. Mix until the crumbs are evenly coated.
02 -
Press the crumb mixture firmly into the base of a 23-centimetre springform pan, creating an even layer. Chill in the refrigerator while preparing the filling.
03 -
Whip heavy cream, powdered sugar, and vanilla extract together in a clean mixing bowl until stiff peaks form.
04 -
In a separate bowl, beat the cream cheese until completely smooth and soft.
05 -
Gently fold the whipped cream into the cream cheese until fully incorporated and smooth.
06 -
Divide the mixture evenly among four bowls. Tint each portion with a different pastel gel food color, stirring gently to achieve a uniform hue.
07 -
Spoon dollops of each colored mixture randomly onto the chilled crust. Use a toothpick to swirl the colors together to create a marbled effect, taking care not to overmix.
08 -
Refrigerate the assembled cake for at least four hours, or until fully set. Once firm, carefully remove from the pan and transfer to a serving platter.
09 -
Slice with a clean knife and serve chilled.
# Notes:
01 -
Soften cream cheese to room temperature for best blending and a smooth texture.