No Bake Ocean Water Cheesecake

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Dive into a taste of paradise with our No Bake Ocean Water Cheesecake! This refreshing dessert captures the essence of the sea with its cool blue hues and tropical flavors. With a creamy texture reminiscent of ocean waves, it’s the perfect treat for beach lovers and dessert enthusiasts alike. Let’s whisk up this effortless delight and savor a slice of seaside bliss!

Why You’ll Love This Recipe

  • Invigorating Taste: Drawing inspiration from the sea, this cheesecake offers a revitalizing blend of coconut and blue curacao flavors, evoking the sensation of a tropical getaway.
  • Effortless Preparation: With no baking required, preparing this cheesecake is a breeze, providing a hassle-free dessert option that saves you time and energy in the kitchen.
  • Luxurious Creaminess: Despite its no-bake nature, this cheesecake maintains a luxurious and velvety texture, ensuring each bite is rich, smooth, and utterly indulgent.

Recipe ingredients

Graham Cracker Crust

  • Graham Cracker Crumbs: Provides a crunchy and sweet base for the cheesecake.
  • Sugar: Adds sweetness and helps bind the crust ingredients together.
  • Unsalted Sweet Cream Butter, Melted: Binds the crust together and adds richness.
  • Baking Spray: Prevents sticking to the pan for easy removal.
  • Parchment Paper: Lines the bottom of the pan for added convenience.

Cheesecake Ingredients

  • Boiling Water: Used to dissolve the Jello mix and create the flavor base.
  • Sonic Ocean Water Jello Mix: Infuses the cheesecake with the signature ocean water flavor.
  • Cream Cheese, Softened: Provides the creamy and rich texture of the cheesecake.
  • Powdered Sugar: Sweetens the cheesecake mixture.
  • Lemon Juice: Adds a tangy and citrusy flavor to complement the sweetness.
  • Cool Whip: Adds lightness and creaminess to the cheesecake.
  • Neon Blue Food Coloring: Enhances the ocean blue color of the cheesecake.

Topping

  • Cool Whip, Thawed: Adds a fluffy and creamy topping to the cheesecake.
  • Toasted Coconut: Provides a crunchy texture and tropical flavor.
  • Lime Wedges: Garnish for added citrusy freshness.
  • Maraschino Cherries: Adds a pop of color and sweetness.
  • Disposable Piping Bag With Star Tip: Used for piping decorative swirls of topping onto the cheesecake.

How To Make No Bake Ocean Water Cheesecake?

Step One: Prepare the Crust

Line a 9-inch springform pan with Pam Baking Spray.

Step Two: Mix the Crust Ingredients

Combine all the ingredients in a medium bowl.

Step Three: Apply Baking Spray

Spray the pie pan with baking spray to prevent sticking.

Step Four: Press Crust into the Pie Dish

Press half of the graham cracker crust mixture into the bottom of the pie dish.

Step Five: Create Crust Sides

Press the remaining crust mixture up along the sides of the pie dish.

Step Six: Chill the Crust

Place the springform pan into the freezer while preparing the no-bake cheesecake filling.

Step Seven: Prepare the Cheesecake Filling

Pour boiling water into a medium bowl and whisk in the jello mix until fully dissolved.

Step Eight: Mix the Cheesecake Ingredients

Set the bowl aside to cool to room temperature. In a large bowl, beat the cream cheese and powdered sugar until smooth. Incorporate the lemon juice, neon blue food coloring, and jello mixture. Fold in the 8 oz of Cool Whip.

Step Nine: Fill the Crust

Pour the prepared cheesecake mixture into the chilled crust and refrigerate overnight to set.

Step Ten: Decorate the Cheesecake

Scoop Cool Whip into a piping bag and pipe dollops around the edge of the cheesecake. Remove the cheesecake from the springform pan.

Step Eleven: add Final Touches and Serve

Sprinkle toasted coconut over the top of the cheesecake and garnish with lime wedges and maraschino cherries for a decorative finish. Serve and enjoy this delightful Ocean Water Cheesecake!

Expert Tips

  • Use a Water Bath: To prevent cracks on the surface of the cheesecake, place the springform pan in a larger pan filled with hot water while baking, creating a moist environment in the oven.
  • Sandy Beach Setting: Serve the cheesecake atop a bed of crushed graham crackers to evoke beachy vibes and enhance the ocean-themed experience.

Variations

  • Minty Mojito Cheesecake: Infuse the cheesecake with the refreshing flavor of mint by using lime gelatin mix and adding finely chopped fresh mint leaves to the filling. Garnish with lime slices and mint sprigs for a mojito-inspired treat.
  • Sunset Citrus Cheesecake: Use orange gelatin mix instead of Ocean Water Jello, and decorate the cheesecake with orange segments and candied orange peel for a zesty citrus delight.
  • Raspberry Dream Cheesecake: Substitute the Ocean Water Jello with raspberry gelatin mix and garnish with fresh raspberries and a raspberry drizzle for a delightful burst of berry flavor.

Storage Instructions

  • Chill: Place any remaining Ocean Water Cheesecake in a covered container and chill in the refrigerator for up to 3 days.
  • Freeze: Transfer the cheesecake to a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months.
  • Thaw: Defrost the cheesecake in the refrigerator overnight.

What To Serve With This Recipe?

  • Fresh Berries: Serve the cheesecake with a side of fresh berries such as strawberries, blueberries, or raspberries. The tartness of the berries complements the creamy sweetness of the cheesecake.
  • Whipped Cream: Offer a dollop of whipped cream on top of each slice of cheesecake. The light and airy texture of the whipped cream adds a delightful contrast to the rich cheesecake.
  • Pumpkin Spice Latte: Serve the pumpkin spice latte alongside the Ocean Water Cheesecake for a delightful contrast of seasonal flavors.
no bake ocean cheesecake

Ocean Cheesecake

Yield: 8
Prep Time: 20 minutes
Additional Time: 12 hours
Total Time: 12 hours 20 minutes

This blue ocean cheesecake is the ideal no bake dessert for your pot luck, or next family meal. Get the recipe here.

Ingredients

  • 1 1⁄2 C graham cracker crumbs
  • 1⁄4 C sugar
  • 6 tbsp unsalted sweet cream butter,
  • 1⁄2 C boiling water
  • 3.94 oz Sonic Ocean Water Jello mix
  • 24 oz. cream cheese, softened
  • 3⁄4 C powdered sugar
  • 2 tbsp lemon juice
  • 8 oz. Cool Whip
  • Neon blue food coloring
  • 1 - 8 oz cool whip, thawed
  • 1 1⁄2 C toasted coconut
  • Lime wedges
  • Maraschino cherries

Instructions

  1. Line a 9-inch springform pan with Pam Baking Spray.
  2. Combine all the ingredients in a medium bowl.
  3. Spray the pie pan with baking spray to prevent sticking.
  4. Press half of the graham cracker crust mixture into the bottom of the pie dish.
  5. Press the remaining crust mixture up along the sides of the pie dish.
  6. Place the springform pan into the freezer while preparing the no-bake cheesecake filling.
  7. Pour boiling water into a medium bowl and whisk in the jello mix until fully dissolved.
  8. Set the bowl aside to cool to room temperature. In a large bowl, beat the cream cheese and powdered sugar until smooth. Incorporate the lemon juice, neon blue food coloring, and jello mixture. Fold in the 8 oz of Cool Whip.
  9. Pour the prepared cheesecake mixture into the chilled crust and refrigerate overnight to set.
  10. Scoop Cool Whip into a piping bag and pipe dollops around the edge of the cheesecake. Remove the cheesecake from the springform pan.
  11. Sprinkle toasted coconut over the top of the cheesecake and garnish with lime wedges and maraschino cherries for a decorative finish. Serve and enjoy this delightful Ocean Water Cheesecake!

Notes

  • Use a Water Bath: To prevent cracks on the surface of the cheesecake, place the springform pan in a larger pan filled with hot water while baking, creating a moist environment in the oven.
  • Sandy Beach Setting: Serve the cheesecake atop a bed of crushed graham crackers to evoke beachy vibes and enhance the ocean-themed experience.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 772Total Fat: 59gSaturated Fat: 40gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 109mgSodium: 477mgCarbohydrates: 58gFiber: 2gSugar: 44gProtein: 8g

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