Description
Mermaid Swirled Cheesecake is a no-bake dessert dream come true—colorful, creamy, and kissed with a splash of tequila and lime. With vibrant swirls of teal, lavender, and purple layered with a blueberry ribbon, it’s as magical to look at as it is to eat. A chilled tropical fantasy that’s perfect for birthdays, summer parties, or anytime you need a showstopper with serious wow-factor. Make it ahead, decorate it your way, and let it set the scene for some under-the-sea sweetness!
Ingredients
Crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter
Filling
16 oz (2 blocks) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp lime juice
1 tbsp silver tequila (optional but recommended)
1½ cups heavy cream, cold
Gel food coloring: teal, lavender, purple
¼ cup blueberry swirl (blueberry jam or purée, slightly thinned)
Optional Garnishes
Whipped cream for piping
Edible glitter, sprinkles, candy shells, chocolate mermaid tails
Instructions
Make the crust:
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the base of a 9-inch springform pan. Chill for at least 15–20 minutes while preparing the filling.Prepare the filling:
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, lime juice, and tequila. Mix until light and fluffy.Whip the cream:
In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold into the cream cheese mixture until combined and airy.Divide and color:
Split the batter evenly into three bowls. Tint one teal, one lavender, and one purple using gel food coloring.Layer and swirl:
Spoon dollops of each color randomly into the crust, layering and alternating. Drizzle blueberry swirl throughout. Use a skewer or butter knife to gently swirl the batter into a marbled pattern.Chill to set:
Smooth the top and refrigerate for at least 6 hours, preferably overnight, until fully firm.
Decorate and serve:
Release from the pan. Top with whipped cream swirls, edible glitter, mermaid tails, or whatever your ocean heart desires. Slice and serve cold.
Notes
Softened cream cheese is a must—let it sit at room temperature before mixing for a smooth, lump-free filling.
Chill time matters! Letting it set overnight gives you the cleanest slices and best texture.
Customize it: Switch up the swirl with different jams like raspberry or passionfruit, and swap in your favorite cookie crust.
No tequila? No problem! Omit for a family-friendly version that’s just as delicious.
Make-ahead friendly: This cheesecake keeps beautifully in the fridge for up to 5 days—just decorate before serving.
Freezer tip: Slice and freeze individually (without toppings) for a quick, whimsical treat anytime.