Celebrate the spring with this wonderful No Bake Strawberry Ombre Cheesecake with Chocolate Crust! It is a light and delicious dessert that will make you feel good.
Recently I am struggling a lot with time management. During the week I feel really exhausted at 9 pm after a whole day in the office. That’s why the only time I can dedicate to this blog is during the weekend. In only 2 days I have to prepare a new recipe, make a tone of photos, write the post for the coming week and potentially do also some picture editing… As the time is never enough, I always try to come up with the easiest possible recipes with minimum time for preparation.
With that idea in mind I decided to prepare this Strawberry Ombre Cheesecake. It is a no bake dessert, I thought, so I would be able to make it and take all the pictures in less than 4 hours.
But as I was planning, I actually forgot that every no bake dessert needs to stay in the fridge about 4-6 hours in order to became firm and good for serving (or for photography).
So I started with the cheesecake at about 10 am on Saturday, shortly after my son’s nanny arrived home (luckily she was free on that day to take care about our boy). It took me about an hour and a half to finish the cheesecake. When the springform pan was already filled, I suddenly remembered the little detail about the time in the fridge. At this point I had nothing else to do but wait and hope that the gelatine will do its job before it comes time for the nanny to leave.
To speed up the process, I placed the cheesecake in the freezer for 30 minutes, after it had already stayed 2 hours in the fridge. Then I took the risk to cut it. It was already firm but not as stiff as it was supposed to be. Regardless of this fact I decided to start the shooting session: I couldn’t wait more time because it was already past 2 pm and the nanny had to leave at 4.
I was very worried if the pictures of the cheesecake slice would come out good, but luckily they weren’t too bad. I finished shooting 10 minutes before 4… As I said, I am struggling with time management but I am not loosing it yet completely 🙂
On the next day, when I finally dared to try the cheesecake, it had already reached the exact right firm and velvety consistency. Its taste was also as I had planned it: fresh and not overwhelmingly sweet, with a delicious strawberry feeling and a subtle hint of vanilla.
If you like strawberries, you should definitely try to make this delicious cheesecake. This is the best spring desert with elegant look and heavenly taste! It is also not too complicated to make: just keep in mind that it needs a good 6 hours in the fridge before becoming ready for serving.
No Bake Strawberry Ombre Cheesecake
For the crust:
- 50 g butter
- 130 g butter cookies, crushed
- 40 g dark chocolate
- In a heatproof bowl placed over a pan with gently simmering water melt together butter and chocolate. Remove the bowl from the heat and add in the cookie crumbs (crushed in a zipped bag with a rolling pin or in a food processor). Mix until well combined. Press the prepared crust onto the bottom of a 19-20 cm springform pan. Let the pan sit in the fridge while preparing the cheesecake filling.
- In a small saucepan over medium heat combine chopped strawberries and sugar and bring to boil. Let simmer for about 30 minutes, mixing from time to time. When the mixture starts getting thick, remove from heat and let cool until room temperature.
- In a large mixing bowl whip the sour cream with vanilla and powdered sugar for 5 minutes at high speed. Add cream cheese and beat at a lower speed until well combined.
- Sprinkle the gelatine over 50 ml water and let stay for 5-10 minutes.
- In a small heatproof bowl over a pan with gently simmering water combine the bloomed gelatine with the rest of the water (100 ml). Whisk continuously until the gelatine is completely dissolved.
- With the mixer on high speed, add the gelatine mixture into the cheesecake filling. Beat until completely absorbed.
Assemble the cheesecake:
- Spoon a small part of the white filling in the prepared pan, over the crust.
- Add about 1/3 of the strawberry mixture to the cheesecake filling and beat until well combined.
- Spoon some of of the coloured filling over the white one, so that it covers it completely.
- Add about half of the remaining strawberry mix to the cheesecake filling and beat until well combined. Spoon another layer of filling in the pan (it should be slightly more intensive pink than the previous layer).
- Add the rest of the strawberry mix to the cheesecake. Beat well until combined. Pour/ spoon the rest of the strawberry filling in the pan.
- Cover the cheesecake with cling film and let stay in the fridge for at least 4-6 hours.
- Decorate with fresh strawberries before serving.