Strawberry Pop Tart Cheesecake
This Strawberry Pop Tart Cheesecake is a no-bake dessert that’s full of strawberry Pop Tart flavor, buttercream frosting, and a graham cracker Pop Tart crust.
If you love Pop Tarts, then get ready to be wowed. This no-bake cheesecake is one of our favorites to make because it combines two of the tastiest treats known to man – Pop Tarts and cheesecake!
Table of contents
❤️ Why You’ll Love This Recipe
- It only uses simple ingredients.
- It’s an easy, no-bake cheesecake, so it’s foolproof.
- It’s loaded with strawberry flavor and real strawberry Pop Tarts!
🛒Ingredients
You’ll only need some simple ingredients to make this recipe, and you’ll find them all either in your kitchen or at the grocery store. Be sure to check the recipe card at the end of the post for exact quantities.
Crust
- Strawberry Pop Tarts
- Graham crackers
- Butter – melted
- Sugar
Cheesecake
- Cream cheese – softened
- Heavy cream
- Sugar
- Powdered sugar
- Vanilla
- Pink food coloring gel
Frosting
- Butter – softened
- Cream cheese – softened
- Heavy cream
- Vanilla
- Powdered sugar
🔪 How to Make Strawberry Pop Tart Cheesecake
Making this recipe is super easy to do. It only takes a few simple steps, and when you’re done, you’ll be enjoying some of the best no-bake cheesecake you’ve ever had.
Step 1: Crush the Graham Crackers and Pop Tarts
Pulse 1 1/2 sleeves of Graham crackers in a food processor or blender until they become crumbs. Then, add 2 1/2 Pop Tarts and pulse again to make a colorful crumb base.
Step 2: Make the Crust
Add the sugar to the Graham cracker mixture and stir well. Then, add melted butter and stir thoroughly to mix. Press the crumb mixture evenly into the bottom of a springform pan lined with parchment paper.
Step 3: Add Pop Tart Edging
Cut Pop Tarts in half and stand them around the edge of the springform pan with the iced side facing the outside of the pan. Place the pan in the freezer.
Step 4: Make the Cheesecake Batter
Add 4 packages of softened cream cheese and heavy cream to a stand mixer and blend until smooth and creamy. Then, add the sugar and vanilla and mix on low until well blended. Transfer 2 1/2 cups of the white cheesecake batter to a bowl and place in the refrigerator.
Step 5: Make the Pop Tart Cheesecake Batter
Scrape down the sides of the mixing bowl and add pink food coloring gel to the remaining batter until you achieve your desired color intensity. Blend on medium-high until smooth and thick. Then, add 2 crumbled up Pop Tarts to the mixture and sprinkle with confetti mix and nonpareils. Blend well.
Step 6: Add the Pop Tart Cheesecake Layer
Pour the pink Pop Tart cheesecake mixture into the springform pan, allowing the batter to spill over and between the Pop Tarts around the edges of the pan. Place back in the freezer for 4 hours.
Step 7: Add the White Cheesecake Layer
When set, remove the pan from the freezer and pour the white cheesecake layer over the pink cheesecake layer. Chill overnight.
Step 8: Make the Frosting
Add softened butter and cream cheese to a stand mixer and mix with the whisk attachment until smooth and creamy. Then, add the heavy cream and vanilla and mix until well blended. Scrape down the sides, and blend in the powdered sugar a little at a time until combined, thick, and creamy.
Step 9: Decorate
Remove the cheesecake from the springform pan. Then, place the buttercream frosting in a pastry bag with a shipped cream tip. Pipe dollops of frosting around the edge of the cheesecake. Then, place small Pop-Tart pieces in the dollops of frosting. Crumble a Pop Tart and sprinkle in the middle of the cheesecake.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Strawberry Pop Tarts – Use your favorite Pop Tarts to change the flavor of this cheesecake.
- Pink Food Coloring – Change the food coloring to match the flavor of different Pop Tarts.
- Strawberries – Try adding diced strawberries to the cheesecake batter for even more strawberry flavor.
If you want more delicious, easy strawberry cheesecake flavor, then check out our strawberry cheesecake poke cake.
🥄 Equipment
- Measuring cups and spoons
- 7-inch springform pan
- Stand mixer
- Spatulas
- Parchment paper
- Pastry bag
- Frosting tip
🥫 Storage
Store this strawberry Pop Tart cheesecake in the freezer for up to a month in an air-tight, freezer-safe container or wrapped tightly in plastic wrap and foil.
💭 Tips
- Be sure your butter and cream cheese are fully softened for the best cheesecake and frosting texture.
- Always scraped down your stand mixer bowl between mixing for fully mixed batter and frosting.
- Use a sharp knife and even pressure when cutting the Pop Tarts in half so they don’t crumble.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Over time, ice crystals form in the cheesecake batter. After about a month, the texture of the cheesecake will become grainy.
Absolutely. Use your favorite flavor of Pop Tart for this recipe. Any of them will work.
It’s made with cream cheese, so yes! Technically, a no-bake cheesecake is really more a mousse.
🍽 More Recipes
Do you enjoy strawberry recipes? Then try these delicious recipes:
- Strawberry Crunch Cheesecake Cones
- Strawberry Shortcake Sandwich Cookies
- Baileys Strawberry Mug Cake
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Pop Tart Cheesecake
Equipment
- 7 inch Spring-form pan
- parchment paper
- Stand mixer
- Spatulas
- Pastry bag
- Frosting tip
Ingredients
- 13.5 ounces Strawberry Pop Tarts Divided
- 2 cups Graham Cracker crumbs
- 6 Tablespoons Butter melted
- 1 tablespoon Sugar heaping
For the cheesecake
- 32 ounces Cream Cheese softened
- 1 cup Heavy Cream
- ½ Cup Sugar
- 1 cup Powdered Sugar
- 1 Tablespoon Vanilla
- Pink Food Coloring Gel
Buttercream Frosting
- 4 Tablespoons Butter – softened
- 4 ounces Cream Cheese softened
- ¼ cup Heavy Cream
- ½ teaspoon Vanilla
- 4 cups Powdered Sugar
- Pop Tart pieces – cut or broken into small squares – to decorate the top
Instructions
- Place the Graham Crackers in the Food Processor or Blender, and pulse until you have crumbs. You’ll need about 1 1/2 sleeves of Graham Crackers to equal 2 cups.
- Add about 2 1/2 Pop Tarts with the Graham Crackers, and pulse to make the colorful crust.
- Add the sugar, and stir well.
- Melt the Butter in the microwave, and add to the crumbs/sugar, and stir well to mix, and coat crumbs.
- Line the bottom of a Spring-form pan with Parchment paper, and pour the crumbs into the pan Press the crumbs evenly in the pan. Take Pop Tarts out of the packages, and cut them in half.
- Stand the Pop Tarts around the edge of the Spring-form pan with the iced side facing the outside of the pan.
- Place the pan in the freezer.
For the cheesecake
- In the mixing bowl of the stand mixer, place the 4 packages of softened cream cheese, and the cup of heavy cream, and mix until well blended, smooth and creamy.
- Add the Sugar, Powdered Sugar, and Vanilla, and mix on low until well blended. Remove about 2 1/2 cups of the White Cheesecake to bowl, and place in the refrigerator.
- Scrape down the sides of the mixing bowl, add the Pink Food Coloring Gel, until you get a bright pink, and turn the mixer to medium high/high and blend until smooth and thick.
- Add 2 Pop Tarts, crumble up, to the Pink Cheesecake, and sprinkle with confetti, mix Nonpareils, and mix to blend. Remove the pan from the freezer, and pour the Pink cheesecake into the pan, allowing the cheesecake to spill over between the Pop Tarts.
- Place the pan back in the freezer, for 4 hours.
- After the 4 hours, remove the pan from the freezer, and pour the White Cheesecake batter (in the refrigerator) on top of the Pink Cheesecake, and place the pan back in the Freezer, overnight for best results.
Buttercream Frosting
- In the mixing bowl of a stand mixer, place the softened Butter, and Cream Cheese, and mix with the whisk attachment until smooth and creamy.
- Add the Heavy Cream and Vanilla, and mix until well blended. Stop the mixer, and scrape down the sides of the mixing bowl, and add the Powdered Sugar a little at a time, blending between additions, until the Frosting is thick and creamy.
Decorate
- When you’re ready to serve the cheesecake, you can decorate it just before serving, or ahead of time.
- Place the cheesecake on the counter, and remove the Spring-form from the pan.
- Place the Butter Cream Frosting in a pastry bag, with the Whipped Cream tip, and pipe in dollops all around the edge of the Cheesecake.
- Place small Pop Tart pieces in the dollops of Frosting, and crumble a Pop Tart, and sprinkle it in the middle of the Cheesecake.
- Serve, and Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
