🍓Strawberry Rhubarb Cheesecake Recipe (No Bake)
This NO BAKE Strawberry Rhubarb Cheesecake with white chocolate, is red and white so it's the ideal Canada Day dessert! It's also a lighter cheesecake, boasting a chocolate crust, coupled with a rich, creamy white chocolate and red rhubarb strawberry marble filling. Fennel gives it a unique and subtle hint of licorice. And all of this in an easy dessert that takes 30 minutes, and without even turning on your oven!
Servings 16 slices
Calories 248kcal
Ingredients
Base:
- 2 cups chocolate baking crumbs
- â…” cup unsalted butter , melted
- 1 -7 gram package of gelatin crystals (I use Knox brand*)
- ½ cup water , divided into 2
- 2 - 8 oz packages of light cream cheese , room temperature (softened)
- ½ teaspoon ground fennel
- 1 ½ cup frozen rhubarb (or fresh)
- 1 cup strawberries (fresh or fresh)
- 1 cup light sour cream
- 3 ounces melted white chocolate
- ÂĽ cup whipping cream
- 1 cup white granulated sugar
- ½ cup non fat Greek yogurt
- ½ - ¾ teaspoon super red gel paste food coloring (I use Americolor)
Instructions
- Spray the bottom of an 8-inch or 9 inch springform pan with non- stick cooking spray.
- In a medium bowl, combine chocolate crumbs and â…” cup melted butter and mix until all the crumbs are moistened and a thick, crumbly paste forms. Press mixture into the bottom of the springform pan. Level and press to the bottom of the pan using a rubber spatula and neatly taper at the edge. Cover the pan with plastic wrap and place in the fridge for 15 minutes.2 cups chocolate baking crumbs, â…” cup unsalted butter
- Cook frozen rhubarb and strawberries in microwave for 3 ½ minutes, drain excess liquid. Puree rhubarb/strawberries for approximately 1 minute in food processor.1 ½ cup frozen rhubarb (or fresh), 1 cup strawberries (fresh or fresh)
- Add ground fennel and red gel paste. ** if you are using fresh rhubarb and strawberries, use the same process½ teaspoon ground fennel, ½ - ¾ teaspoon super red gel paste food coloring
- Mix gelatin crystals and ¼ cup water in a small bowl and allow to bloom for 5 minutes. Heat ¼ cup water for 30 seconds in the microwave on high and pour into the gelatin bloom. Stir to dissolve, and allow to cool.1 -7 gram package of gelatin crystals, ½ cup water
- Place cream cheese, 1 cup white granulated sugar in the large bowl of a stand mixer fitted with a paddle attachment (you can use a hand mixer and a large bowl). Mix on low to break down the cream cheese for 30 seconds, and increase to medium speed for another 1 minute.1 cup white granulated sugar
- Melt the white chocolate on 50% power in the microwave for up to 2 minutes, taking it out to stir at 1 minute, then at 30 second intervals- the heat from the melted chocolate helps to melt the unmelted chocolate pieces when you stir it, so only cook just as long as it needs. Alternatively, you can use a double boiler.3 ounces melted white chocolate
- Scrape the sides of the bowl and add sour cream, whipping cream, Greek yogurt and stir in white chocolate. Mix on medium for 30 seconds, scrape the sides, and continue to mix on medium-high speed for about 2 minutes, until smooth and fluffy.1 cup light sour cream, ½ cup non fat Greek yogurt, ¼ cup whipping cream
- Starting on low, pour gelatin into the cream cheese mixture. Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds.
- Pour cheesecake batter into the springform pan with crust and level with a spatula. Drop several dollops of rhubarb ands strawberry mixture onto the white cheesecake and swirl in with a butter knife. Repeat until all is gone. Try to cut into it to get it deeper and don’t over-mix or it will lose the swirled effect.
- Tap pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
- Unhinge rim of springform pan and remove. If necessary, smooth edges of cake with a knife. Serve.
Notes
Expert Recipe Tips:
- Use high-quality white chocolate baking bars. White chocolate chips don’t melt properly and can result in a grainy texture.
- Avoid moisture and overheating when melting chocolate: Do not get water near anything you use for melting chocolate and melt chocolate at 50% power in the microwave or it will seize. See you microwave manual for directions on using reduced power.
- Grind your own fennel for best flavor. If you can't find ground fennel, crush fennel seeds using a coffee grinder or mortar and pestle to distribute the licorice flavor more evenly.
- Drain excess liquid from the fruit thoroughly. Whether using fresh or frozen rhubarb and strawberries, draining the liquid well after microwaving helps prevent a runny swirl layer, which will prevent the cheesecake from setting,
- Don’t over-swirl the fruit mixture. Gently swirl just enough to create a marbled effect—over-mixing will blur the design and dull the contrast.
- Let the gelatin cool to room temperature (not hot to the touch) before adding. Adding hot gelatin to the cheesecake batter can affect the texture and cause curdling.
- Use gel paste food coloring for vibrant color. It gives strong color with minimal product and avoids the unpleasant artificial taste of some liquid dyes.
- Press the crust firmly and evenly. Use a flat spatula or measuring cup to pack it down so it holds together well when sliced.
- Chill overnight for clean slices. Although 3 hours is enough to set, chilling overnight gives the best texture and slice quality.
- Bring cream cheese to room temperature. Softened cream cheese mixes more smoothly and prevents lumps in the batter.
- Tap the pan to release air bubbles. This prevents holes and uneven texture in the finished cheesecake.
Nutrition
Serving: 1slice | Calories: 248kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 59mg | Potassium: 106mg | Sugar: 22g | Vitamin A: 350IU | Vitamin C: 6.4mg | Calcium: 54mg | Iron: 0.1mg
