No Cook Pop Rock Cheesecake

1. 1

   Combine the crushed graham crackers, butter, and 2 teaspoons sugar in bowl and mix until incorporated.

2. 2

   Delicately fold 3 ounces of pop rocks into the mixture.

3. 3

   Spray the bottom of a 9 by 13-inch cake pan with nonstick cooking spray.

4. 4

   Gently press the crust into the pan and freeze for 30 minutes.

5. 5

   With a handheld mixer or in a standing mixer with whisk attachment, whip the heavy whipping cream.

6. 6

   While mixing slowly add in the remaining 1/2 cup sugar, salt, lime juice, and cream cheese.

7. 7

   Beat until the ingredients are fully incorporated.

8. 8

   Remove the crust from the freezer.

9. 9

   Spread the cream cheese mixture over the crust, level the top and freeze for 1 hour.

10. 10

    Remove the cheesecake from the freezer and sprinkle the remaining 3 ounces of pop rocks on top.

11. 11

    Cut into small squares and serve.

12. 12

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

13. 13

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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