No-bake Cheesecake "Swiss Cheese" Recipe

Melt the white chocolate gently, then mix in yellow oil-based candy color until smooth. Spoon or brush the yellow chocolate into 4 cavities of the cheese wedge mold, making sure the sides are fully coated. Chill for 5–8 minutes, then add a second thin coat if needed. For the filling, beat the cream cheese, powdered sugar, sour cream, lemon juice, vanilla, and salt until smooth. In a separate bowl, whip the cold heavy cream to soft-medium peaks, then gently fold it into the cream cheese mixture. Pipe the no-bake cheesecake filling into the chocolate shells and smooth the tops. Cover the backs with more melted yellow chocolate to seal. Chill in the refrigerator for 2–3 hours, or freeze for 30–45 minutes, until firm. Carefully unmold. For the strawberry mice, use strawberries for the bodies, almond slivers for ears, black confetti sprinkles for eyes, and thin strips of Sour Power candy for the tails.