No-Bake Swiss Cheese Cake
A delightful no-bake cheesecake made with real Swiss cheese.
Equipment
- 6-inch springform pan
- 8-inch springform pan
- pastry spatula
- Melon Baller
Ingredients
- 3 oz graham crackers, crushed for mini cake base
- 4 tbsp cream cheese for mini cake base
- 1 tsp unflavored gelatin powder for mini cake cream
- 4 oz cream cheese for mini cake cream
- 2 oz sugar for mini cake cream
- 3 oz plain yogurt for mini cake cream
- 1 tsp vanilla extract for mini cake cream
- 6 oz whipped cream for mini cake cream
- 6 oz graham crackers, crushed for big cake base
- 3 oz cream cheese for big cake base
- 5 oz Swiss cheese for big cake cream
- 3 fl oz warm milk for big cake cream
- 4 oz sugar for big cake cream
- 1 tsp vanilla extract for big cake cream
- 10 oz cream cheese for big cake cream
- 1 tbsp unflavored gelatin powder for big cake cream
- 12 oz whipped cream for big cake cream
- yellow food coloring for big cake cream
Instructions
- Combine the graham cracker crumbs and cream cheese, press the mixture into the bottom of the small springform pan, and refrigerate until the base sets.
- Mix the cream cheese, yogurt, sugar, vanilla extract, and gelatin powder together, gently fold in the whipped cream, and pour the cream over the chilled cake base. Refrigerate the cake for at least 2 hours.
- Prepare the big cake base in the same way you did the mini cake base.
- Heat the milk to 100°F and pour it into a bowl. Add the shredded Swiss cheese and stir until the cheese is completely melted. Add the sugar, vanilla extract, cream cheese, gelatin powder, and yellow food coloring and mix well. Gently fold in the whipped cream.
- Pour about 7 oz of the big cake cream over the big cake base, smooth it out, and refrigerate for at least 30 minutes.
- Remove the mini cake from its pan and place it in the center of the big cake. Pour the remaining big cake cream over the mini cake, smooth it out, and refrigerate for at least 12 hours.
- Remove the cake from its pan the next day and smooth it out once more. Dip a melon baller in warm water and use it to gently carve out 'holes' to make the cake look like a piece of Swiss cheese.