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Combining a no-bake grape cheesecake with mirrored frosting may just break the internet.

No-Bake Grape Cheesecake


  • 10 graham crackers, about 1 1/2 cups

  • 1/4 cup butter, melted

  • 1 cup heavy cream, cold

  • 24 ounces cream cheese, softened at room temperature

  • 1/2 cup sour cream

  • 1 cup sweetened condensed milk

  • 1 cup grape jelly

  • 1 teaspoon vanilla extract

  • 1 teaspoon sparkling wine extract, optional

  • Purple food coloring

  • 1/3 cup cold water

  • .75 ounce (3 packets) unflavored gelatin


  1. Line a 9-inch springform pan with parchment paper; set aside. Place the graham crackers in a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the crumbs are coated in the butter. Transfer the crumb mixture into prepared springform pan and, using the back of a large spoon or your hands, press the mixture down to form a firm and even crust.

  2. Prepare the filling. Whisk the cold heavy cream until stiff peaks form. Transfer the whipped cream into the refrigerator until ready to use.

  3. Place the softened cream cheese into a stand mixer bowl and whisk for 5 to 7 minutes, or until light and fluffy. Scrape down sides of bowl often. To the whisked cream cheese, add the sour cream, sweetened condensed milk, grape jelly, vanilla and wine extracts and a few drops of purple food coloring. Whisk the mixture for a few more minutes until well combined.

  4. Remove the whipped cream from the refrigerator. Fold the whipped cream into the grape cheesecake filling, folding gently but thoroughly, keeping the whipped cream light and airy.

  5. In a small bowl, combine the 3 packets of unflavored gelatin with water. Heat in microwave for about 30 seconds, or until completely dissolved. Wait a few minutes for the gelatin to cool slightly, then pour into the cheesecake mixture. Fold into the filling. Pour the filling over the prepared crust and level the top off with a flat spatula. Transfer the cake into the refrigerator and let the cheesecake set overnight.

  6. To remove the cake from the pan, run a flat spatula along the edge of the pan. Place the cake onto a cardboard cake round, then onto a glass or small bowl and onto a baking sheet to catch all the excess glaze.

No-Bake Grape Cheesecake

Mirror Glaze


  • 3 tablespoons (30 grams unflavored gelatin

  • 3/4 cup (180 grams cold water

  • 2/3 cup (210 grams sweetened condensed milk

  • 1 3/4 cup (300 grams white chocolate, melted

  • White food coloring (powder)

  • 200 milliliters / ⅘ cup (200 grams water

  • 1 1/4 cups (300 grams white granulated sugar

  • 200 milliliters / ⅘ cup (300 grams light corn syrup

  • Concentrated gel food coloring

  • Edible gold dust, optional


  1. Combine the unflavored gelatin and 3/4 cup cold water in a small bowl. Stir to combine and set aside to allow the gelatin to bloom.

  2. Combine the sweetened condensed milk, white chocolate and 1 teaspoon white food coloring in a tall, heat-resistant container; set aside.

  3. In a small saucepan, combine the remaining 200 milliliters water, corn syrup and sugar. Stir to combine, then heat over medium heat and bring to a simmer. Simmer for 2 to 3 minutes, then add the bloomed gelatin. Cook for an additional minute, or until gelatin is completely dissolved. Pour the hot syrup over the white chocolate and sweetened condensed milk.

  4. Allow the mixture to stand for a few minutes, then using a stick blender, blend the mixture together until smooth. Cover the container with plastic wrap touching the glaze to prevent a film from forming. Place the glaze in the refrigerator and allow it to cool to 85-90°F. Stir often to prevent clumps from forming. If any clumps form, blend again until smooth. At 85°F, the glaze will be thick and ribbon off a spatula.

  5. Once glaze has cooled, add desired food coloring and stir. Pour the glaze over the prepared cake. I like to do a double coat of the glaze. Transfer the cake into the refrigerator for the glaze to set quickly, about 5 minutes. Then use a flat spatula to remove any excess glaze dripping from the bottom of the cake. Use a cake lifter to transfer the cake onto a cake stand.

  6. Keep glazed cake refrigerated until ready to enjoy. The glaze will melt and run in a warm room.

Mirror Glaze




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- This extravagant galactic no bake cheesecake hides a really unique and fruity flavor on the inside. Let's get to it. I've prepared a simple graham cracker crust in my springform pan. Just combine graham cracker crumbs with butter, and then pressed it firmly into the bottom of the pan. I'm going to set this aside and start on my filling. I've placed my softened cream cheese into my mixing bowl, and now I'm just going to mix it up until it's light and fluffy. Whisk that for a few minutes, and now I'm ready to add my ingredients. I have a little bit of sour cream to give our cheesecake that tangy flavor. And now for my sugar. And now for the star ingredient of our cheesecake. A whole cup of grape jelly. This is going to add so much fruitiness to this recipe. And now for some flavor, I'm going to add some vanilla extract into the mix. Next I'm adding some sparkling wine extract. I'm also going to add a little bit of purple color to the cheesecake. You only need just a few drops. And finally, our last ingredient, sweetened condensed milk. And this is going to make our cheesecake really creamy. So I just mix this for a few minutes, until everything is well combined. That looks perfect. No clumps in my batter. I whisked one cup of heavy cream until it was light and fluffy, and I'm going to add it into this mixture. Just gonna very gently fold it in, keeping that whipped cream light and fluffy. And this no bake cheesecake filling already smells so good, I absolutely love the aroma of grape jelly, and that's why I wanted to incorporate it into cheesecake to give it a really unique and amazing flavor. And now our final ingredient to make sure that our no bake cheesecake sets in the refrigerator, I've dissolved some gelatin in water, and I'm going to pour it in. And then gently fold it into the batter. It's time to transfer this filling over our prepared graham cracker crust. And that's it for the no bake cheesecake. I'm going to set it into the refrigerator, and allow it to set completely, and we'll come back to glaze it. While my cheesecake is setting in the refrigerator, I'm going to get started on my mirror glaze. In my mixing bowl here, I have added some melted white chocolate. To the white chocolate I'll be adding some sweetened condensed milk. I'm going to add a little bit of white food coloring, it's going to make the glaze less opaque, and when I add my purple color, it's going to be very bright and vibrant. For the next step, I'm going to add my water into a pan. White granulated sugar. And light corn syrup. Just mix this all together. I'm just gonna let it simmer over medium heat for a few minutes. And now for my final ingredient, I've bloomed my gelatin in my water, and I'm going to pour it into the simmering mixture. Just cook this for a few minutes. My hot mixture is all done, and we're gonna bring it back over to my mixing bowl and pour this hot syrup over our chocolate and sweetened condensed milk. Next you want to grab this handy immersion blender. I like to use this instead of a regular blender because I'm going to get less air bubbles in the glaze. That looks perfect. That's really silky smooth, and now it needs to cool down. I'm going to grab some plastic wrap, and I'm going to cover the glaze, and I'm actually going to drop the plastic down and touch the surface of the glaze. And this will help prevent a film from forming over the glaze. I'm going to set my glaze aside and let it cool to about 80 degrees Fahrenheit, it's going to thicken up nicely, and it's going to be the perfect temperature for pouring over our cheesecake. My cheesecake has set completely, and now it's time to take it out of the springform pan. I'm going grab a little offset spatula and just run it along the edge to release the cheesecake from the pan. And then release the springform. Look at that, that's gorgeous. And now back to my glaze. It's cooled down, and now it's ready for some color. Today I'm using some gel food coloring. And you'll notice that once the mirror glaze cools down, it thickens significantly. Just going to swirl that color into the glaze to give it a marbled effect. That already looks so pretty, it's going to look amazing on the cake. And now for the part you've all been waiting for. It's time to glaze the cake. So you just want to pour it over the top, over the center, and it's going to go over the sides as well. Look at that, that looks so pretty. And look at how beautiful this mirror glaze looks on this cheesecake. It gives the cake a really glossy, shiny finish, and it looks so fancy. And now for one final step on a mirror glaze, I want to add some edible gold dust to the top, to take this mirror glaze to another level. How pretty is that? Looks so good. So once you have your cake all done, you want to keep it in the refrigerator, so that the glaze doesn't melt, and then take it out right before you're ready to serve.