Raspberry vanilla cheesecake bars with glitter sprinkles!
300g graham crackers
150g unsalted butter, melted
1 tbsp powdered gelatin + 4 tbsp cold water
250g Philadelphia cream cheese
250ml thickened/whipping cream
1 tsp vanilla extract
300g white chocolate, melted
4 tbsp powdered gelatin + ½ cup cold water
1 cup boiling water
½ cup granulated sugar
1 tsp raspberry flavouring
¼ tsp edible blue glitter
¼ tsp edible silver star sprinkles
¼ tsp edible silver confetti sprinkles
Spray a square 9 x 9-inch cake with oil spray and line it with baking paper. That’s going to make taking this cheesecake out of the tin.
Add the graham crackers into a food processor and blitz until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs.
Pour the crumbs out into a 9 x 9-inch cake tin and use the back of a spoon to press firmly into the bottom of the tin. Chill for 40 minutes
Add the cold water and gelatin into a small mixing bowl and mix using a fork until well combined. Set aside to rest for 5 minutes. Microwave for 30 second right before you add it to the cheesecake mixture.
Add the cream cheese, cream and vanilla extract into a large mixing bowl and use an electric hand mixer on low speed to mix until smooth.
Add the white chocolate and melted gelatin and mix until well combined.
Pour the mixture into the prepare cake tin and allow to set for 2 hours.
Add the cold water and gelatin into a small mixing bowl and mix using a fork until well combined. Set aside to rest for 5 minutes. Microwave for 30 second right before you add it to the rest of the mixture.
Add the boiling water and sugar into a large mixing bowl and use a whisk to combine. Then add the raspberry flavouring and melted gelatin mixture to the sugar water and mix to combine.
Add the glitters and mix. Allow the mixture to cool for 15 minutes before gently and slowly adding it to the chilled cheesecake.
Slice up into bars to serve.