Description
A no-bake cheesecake that combines the bright, citrusy flavor of Baja Blast soda with creamy richness, perfect for summer.
Ingredients
1 ½ cups Graham cracker crumbs
6 tablespoons Melted butter
¼ cup Granulated sugar
16 oz Full-fat cream cheese, softened
¾ cup Powdered sugar
¾ cup Baja Blast soda
1 packet (2 ¼ tsp) Unflavored gelati
¼ cup Cold water
8 oz Whipped topping (Cool Whip), thawed
A few drops Green food coloring (optional)
1 teaspoon Lime zest
Instructions
- Mix graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Press firmly into a 9-inch springform pan. Refrigerate
- Sprinkle gelatin over cold water. Let sit 5 minutes, then microwave 10 seconds until liquid. Set aside
- Beat softened cream cheese with powdered sugar until smooth. Slowly mix in ¾ cup Baja Blast soda. Stir in melted gelatin. Fold in whipped topping. Add lime zest and green food coloring
- Pour filling over cold crust. Smooth top. Cover with plastic wrap
- Refrigerate at least 6 hours, preferably overnight
Notes
Use room-temperature cream cheese to prevent lumps.
Bloom gelatin properly for a firm set.
Don't overmix the filling; gently fold.
Chill fully for best results.
Use a sharp knife dipped in hot water for clean slices.
Store covered in fridge up to 5 days; freeze slices up to 3 months.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
Keywords: Baja Blast, cheesecake, no-bake, summer, citrus