No-Bake Rhubarb Strawberry Cheesecake

Where did the summer go? Where did the summer go? Peekaboo!

The last couple of days have been gloomy and it feels like as if the sky let go of a month’s worth of rain in just a few days. I really hope the sun will find its way back soon!!! Anyhow, this dessert will give you summer vibes regardless of what weather it is.

I came up with this recipe last weekend when we were visiting my mother in law. Mother in law… I hate that word it sounds so negative and reminds me of the ugly and evil stepmothers in movies. Luckily she has given that unfavorable title a new and warm meaning 🙂

We were all pretty tired that weekend and wanted something easy yet festive for dinner so we started with some finger food and finished with this fresh and summery no-bake strawberry and rhubarb cheese cake. This is the kind of dessert that you easily whip up and it could be prepared a day in advance so you don’t have to slave in the kitchen when your guests have arrived.

The savory notes from rhubarb, creme cheese and yogurt are balanced with strawberry sweetness and the crunchy crumble is just a nice finish. So regardless of if the sun is shining or if you want some summer feeling a grey and rainy day I really recommend you to make this splendid cheese cake.

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No-Bake Rhubarb Strawberry Cheesecake

Ingredients:

Compote
250 g rhubarb
250 g strawberries
400 g caster sugar
15 g water (1 tbsp.)
½ tsp vanilla powder (ground vanilla bean)

Cheese cake
135 g digestive biscuits or graham crackers (9pieces)
70 g butter
Salt
Cream
75 g whipping cream
150 g neutral Philadelphia cream cheese
150 g Greek style yoghurt
40 g powder sugar
400 g (approx.) compote

To serve
Digestive biscuits or graham crackers
Fresh strawberries

Preparation:

Compote: Start by making the strawberry- rhubarb compote since it needs time to cool down before assembling. Rinse the rhubarb and cut in ½ cm pieces. Add rhubarb, sugar and a splash of water in a saucepan and place it on the hob. Bring up to a boil and cook for 5 minutes. Meanwhile hull the strawberries (remove the little green shank). Please don’t do as far too many people does when hulling strawberries, they remove almost half the berry while the only thing that needs to be taken away are the little shaft with the green leafs. Cut the strawberries the same size as the rhubarb. Add berries and ground vanilla to the compote and cook for another minute. The reason for why you add the strawberries toward the end is because you still want them to hold its shape and not just become mushy. Let the mixture cool down on the countertop before placing it in the fridge to chill completely.

Cheese cake: Make the crumble by melting the butter and crush the digestive biscuits. Crumble the biscuits in your hands so you get some smaller and some bigger bites. Add a small pinch of salt and divide the crumble into 6 glasses, bowls or jars and press them down with a little spoon so you get an even layer. Let the crumbly base set in the fridge for about half an hour. Meanwhile whip the cream mixed with powder sugar until soft peak (lightly whipped). Add the cream cheese and whip until fluffy. Here I recommend an electric mixer since it’s quite hard to get air into the cream cheese. Last add the yogurt and take a few more beats with the whisk.

Divide the cream cheese mixture over the crumble and use a spoon to even it out. Make sure the whole base is covered with the mixture so the crumble won’t come in contact with the next layer that is the compote. The reason for why you don’t want the base and compote to stay in touch is because the crumbles will suck up the moisture and become soggy. If you layer the dessert this way you can prepare it a day in advance without it getting ruined. Last add about the same amount of compote as cream cheese mixture. Let everything set in the fridge for at least 1 hour.

To serve: Decorate the cheese cakes with some crumbled biscuits, fresh strawberries and a sprig of mint.

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