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5 from 5 votes

No Bake Mermaid Cheesecake

A fun , festive cheesecake this no bake dessert is perfect for an easy Summer dessert the kids can help make & enjoy!
Prep Time30 mins
Chill Time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 649kcal


  • 9 oz short bread cookies
  • 1/2 cup melted butter
  • 16 oz cream cheese softened
  • 1 1/2 cup Dixie Crystal's powdered sugar
  • 1 tsp Adams Extract vanilla extract
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • scant 3/4 cup cold heavy whipping cream
  • neon food coloring
  • Sweets & Treats mermaid tail sprinkles garnish
  • assorted Sweets & Treats multicolor sprinkles garnish


To Make The Crust:

  • Add the cookies to the bowl of your food processor, fitted with the blade attachment. Pulse the cookies until they've become fine crumbs with a uniform consistency.
  • Transfer the cookie crumbs to a waiting mixing bowl. Add the melted butter & stir together until completely combined.
  • Scoop the mixture into the middle of a 9" spring-form pan. Use your hands to press it evenly out over the bottom of the pan. Make sure the crust covered the bottom lip of the spring-form pan. Cover the pan with cling wrap, and refrigerate until the crust is firm.

To Make The Filling

  • Add the cream cheese, sugar, vanilla, and salt to the bowl of a stand mixer. Mix them on medium low speed, just until smooth- about 2-3 minutes.
  • Add the sour cream & cream, continuing to mix until the filling's smooth- about 5 minutes. Scraping the sides down and mixing again if needed to completely combine. Remove the mixing bowl from the mixer.
  • Add 6 drops of neon blue food coloring, 3 drops neon purple, and 1 drop neon green food coloring to the mixture. Whisk until a uniform color is reached. The color we achieved as 'stormy blue' adjust colors as needed if a darker or brighter color's desired.
  • Transfer the filling to the prepared crust in the springform pan. Use an inverted spatula to spread it out evenly. Sprinkle the sprinkles evenly out over the top of the cheesecake.
  • Cover the pan tightly with cling wrap. Refrigerate for 4 hours, or overnight. Keep the cheesecake covered and freeze for 20-30 minutes before slicing and serving.
  • Serve & enjoy!


recipe adapted from Life Currents


Calories: 649kcal | Carbohydrates: 46g | Protein: 6g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 137mg | Sodium: 544mg | Potassium: 147mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1560IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 1.1mg