Rhubarb Red & White Chocolate Light No Bake Cheesecake
This quintessential Canadian no bake light rhubarb cheesecake is not only red and white and low-fat, it boasts a dark chocolate Oreo cookie 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 30 minutes and without even turning on your oven!
This quintessential Canadian no bake light rhubarb cheesecake is not only red and white and low-fat, it boasts a dark chocolate Oreo cookie 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 30 minutes and without even turning on your oven!
- 1 cup white granulated sugar
- 1 cup light sour cream
- 1/4 cup white granulated sugar
- 1/2 cup non fat greek yogurt
- 1 cup frozen strawberries (or fresh)
- 2 cups of oreo cookie crumbs
- 2/3 cup unsalted butter ( melted)
- 1 -7 gram package of gelatin crystals ((knox bra
- 1/2 cup water ( divided into 2)
- 2 - 8 oz packages of light cream cheese ( room temperature (softened))
- â½ tsp ground fennel
- 1 cup frozen rhubarb (or fresh)
- 3 ounces melted white chocolate
- â¼ cup whipping cream
- â¼ tsp super red gel paste food coloring ((i use a
- Carbohydrate 24.6353333344379 g
- Cholesterol 6.53333333885629 mg
- Fat 2.63200000222496 g
- Fiber 0 g
- Protein 1.30666666777126 g
- Saturated Fat 1.62400000137285 g
- Serving Size 1 1 slice (49g)
- Sodium 13.0666666777126 mg
- Sugar 24.6353333344379 g
- Trans Fat 0.149333333459572 g
- Calories 124 calories
Step-by-step
- Spray the bottom of an 8-inch or 9-inch springform pan with non-stick cooking spray.
- Cook frozen rhubarb and strawberries in the microwave for 3 1/2 minutes, drain excess liquid. Puree rhubarb/strawberries for approximately 1 minute in a food processor. Add ground fennel and red gel paste. If using fresh, use the same process.
- Combine Oreo cookie crumbs and 3 tbsp white granulated sugar. Add 2/3 cup melted butter and mix until all the crumbs are moistened and a thick, crumbly paste forms. Press onto the greased 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.
- Mix gelatin crystals and 1/4 cup water in a small bowl and allow to bloom for 5 minutes. Heat 1/4 cup water for 30 seconds in the microwave on high and pour into the gelatin bloom. Stir to dissolve, and allow to cool.
- 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. 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 on medium-high speed for 2 minutes, until smooth and fluffy.
- 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 into the springform pan with crust and level with a spatula. Drop several dollops of rhubarb/strawberry mix 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 the 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 the rim of the springform pan and remove. If necessary, smooth edges of cake with a knife. Serve.
A Whirlwind of Flavors: My No-Bake Rhubarb Cheesecake Adventure
As a busy professional, finding time for elaborate baking projects is often a challenge. But sometimes, a craving for something sweet and decadent hits, and you need a dessert that's both impressive and achievable within a limited timeframe. That's where this no-bake rhubarb and white chocolate cheesecake comes in. It's a delightful fusion of textures and flavors, a true testament to the fact that delicious doesn't always mean complicated.
The initial allure was, of course, the vibrant color contrast – the deep red of the rhubarb beautifully offset by the creamy white chocolate. But it's the subtle notes of licorice from the fennel that elevate this dessert beyond the ordinary. This isn't your grandmother's cheesecake; it's a modern twist on a classic, perfect for impressing guests or simply indulging in a moment of quiet self-care after a long day. The process itself is surprisingly straightforward, requiring minimal equipment and expertise. No oven? No problem! This recipe is a champion of efficiency, allowing me to enjoy a rewarding dessert experience without sacrificing precious hours in the kitchen.
The best part? The preparation time is remarkably short, allowing me to whip it up even on the busiest of weekdays. This is perfect when I need a stress-reliever but dont have the time for a stressful activity. This recipe has become my go-to when I need a quick yet elegant dessert – the perfect combination of delicious and simple. The combination of the creamy cheesecake, the tangy rhubarb, and the crunchy Oreo crust is a match made in dessert heaven. It's the kind of dessert that sparks conversation and leaves a lasting impression, without demanding a huge time investment.
One of the aspects I especially appreciate is the versatility of this recipe. I can easily adjust the sweetness and tartness to my preference, and substituting fresh berries for the frozen ones is a simple modification. The recipe is forgiving; even small variations will yield delicious results. I've even experimented with adding a hint of lemon zest to the cheesecake filling for an extra layer of complexity. The possibilities are endless!
Beyond its ease of preparation, this cheesecake is also remarkably light and refreshing. The use of light cream cheese and reduced-fat ingredients helps to keep it relatively low in calories without compromising on taste or texture. It's a guilty pleasure I can enjoy without excessive guilt, a refreshing contrast to many heavier desserts. This makes it perfect for summer gatherings or any occasion where a lighter dessert is desired.
This no-bake rhubarb and white chocolate cheesecake isn't just a recipe; it's an experience. It's a testament to the idea that creating something delicious needn't be a laborious task. It's about finding joy in the simple act of making something beautiful and flavorful, a way to unwind and connect with my creative side, even amidst the demands of my professional life. So, if you're looking for a quick, elegant, and utterly delicious dessert, I urge you to give this recipe a try. You won't be disappointed.
Tips and Tricks for Success:
- Use high-quality ingredients: The flavor of your cheesecake will directly reflect the quality of your ingredients. Invest in good cream cheese, high-quality chocolate, and fresh, ripe rhubarb for the best results.
- Don't over-mix the cheesecake filling: Over-mixing can lead to a tough texture. Mix until just combined and the ingredients are incorporated.
- Chill thoroughly: Allowing the cheesecake to chill for at least 3 hours (or preferably overnight) will ensure that it sets properly and develops its creamy texture.
- Get creative with toppings: While this recipe is delicious on its own, feel free to get creative with toppings. A sprinkle of fresh berries, a drizzle of chocolate sauce, or a dusting of powdered sugar can elevate the presentation.
- Make it ahead: This cheesecake can be made a day or two in advance, which is perfect for entertaining or meal prepping.
This recipe has truly become a staple in my repertoire. It's a delightful balance of effortlessness and elegance, a testament to the fact that even the busiest of schedules can accommodate moments of culinary creativity and self-indulgence. And trust me; this cheesecake is an indulgence well worth the effort (or lack thereof!).
