Surfing was a big part of my life for many years. I miss being in the water so much, but these days, it just hasn’t been in the cards for me. This cheesecake is a reminder of those fun times and I also add a fun ingredient—spirulina. It’s a blue-green algae that adds a beautiful color (without a taste). Someday, I will get back on the board, but until then, this cheesecake will do!
| Level: | Easy |
| Total: | 6 hr 45 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- Two 8-ounce packages cream cheese, at room temperature
- 2/3 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- One 12-ounce tub whipped topping
- 1/4 cup reduced-fat milk
- Heaping 1/4 teaspoon blue spirulina powder (see Cook’s Note)
Instructions
- Grease a 9-inch springform pan with nonstick cooking spray.
- In a medium mixing bowl, combine the graham cracker crumbs and melted butter and stir to combine. Press evenly into the bottom of the springform pan using the back of a measuring cup. Freeze for 30 minutes to set.
- In a stand mixer fitted with the whisk attachment or using a hand mixer, whip the cream cheese on medium speed until softened and smooth, about 1 minute. Add the confectioners’ sugar and vanilla extract and whip on medium-high speed until light and fluffy, another minute or so.
- Add the whipped topping as well as the milk and whip one last time until smooth and combined, about 30 seconds.
- Remove 1/4 cup of the cream cheese mixture to a small bowl and spread the rest evenly on top of the crust in the bottom of the pan.
- To the reserved 1/4 cup of cream cheese mixture, stir in the blue spirulina powder. Dollop half of the mixture to the right side of the cake. Using a small spoon or offset spatula, swirl the blue mixture into the white of the cheesecake. (Don’t swirl too much, or else the whole cake will turn blue!)
- Add additional dollops of the blue mixture as desired to swirl in different shades of blue in the cheesecake to look like ocean waves. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight.
- Run a paring around the rim of the cake when ready to serve, then open the clasp and release from the pan. Dip the knife in hot water to cut clean slices and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 467 |
| Total Fat | 39 g |
| Saturated Fat | 22 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 0 g |
| Sugar | 17 g |
| Protein | 6 g |
| Cholesterol | 105 mg |
| Sodium | 259 mg |
Reviews
This was so easy to make and delicious!
Looking forward to seeing you out there again Katie!!