No-bake triple berry ombre cheesecake

Weather implies that spring could finally come, so I told myself that I should use up frozen food supplies from summer. Specifically strawberries, raspberries and blueberries, so I created this no-bake berry cheesecake. One of the best things is that you don´t need any artificial food coloring, fillings will get beautiful natural colors thanks to smashed fruit. Another advantage is, of course, taste. Mascarpone and whipping cream, well, it´s soooo delicious. Moreover, I hope I´m not the only one who loves the ombre effect. So if you have summer berry supplies, here is one of the ideas, what you can do with it.

 

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No-bake triple berry ombre cheesecake
No-bake triple cheesecake with mascarpone, strawberries, raspberries and blueberries
Servings: 12
Ingredients
  • 200 g crushed butter biscuits / graham crackers
  • 150 g melted butter
  • 750 g mascarpone
  • 350 ml whipping cream
  • 80 g icing sugar
  • 30 g gelatin powder (1 ½ package)
  • 3-6 tbsp water
  • 150 g frozen strawberries
  • 150 g frozen raspberries
  • 150 g frozen blueberries
  • Sugar according to taste
Instructions
  1. Mix biscuits or crackers with butter, add the mixture to the bottom of a baking pan. Spread and press down the biscuit mixture over the bottom of pan using a spoon.
  2. In the bowl, beat whipping cream using a mixer.
  3. Incorporate it into mascarpone. Add icing sugar and stir well.
  4. Divide the mascarpone mixture into three equal parts.
  5. Smash strawberries, raspberries and blueberries, each in separate bowl.
  6. Prepare gelatin according to directions – mix ½ of package of gelatin powder with 1 - 2 tbsp of water. Heat it, until the gelatin melts down, then incorporate 1-2 tbsp of smashed strawberries. Pour the gelatin mixture into the rest of smashed strawberries. Stir well.
  7. Add strawberries with gelatin into the first part of mascarpone. Stir well and pour it on the crust.
  8. Put it in the refrigerator for 10 – 15 minutes.
  9. Prepare the raspberry mixture in the same way as strawberry mixture. Mix gelatin powder with water, heat it, add 1 – 2 tbsp smashed raspberries and pour it into the rest of raspberries. Stir well and pour it into the second part of mascarpone. Add icing sugar according to taste. Stir well and pour it on half firm strawberry layer. Put it in the refrigerator for 10 – 15 minutes.
  10. Now the last, blueberry layer. Prepare it the same way as the previous ones. Incorporate blueberries into gelatin and later incorporate this mixture into the last, third part of mascarpone. Add icing sugar according to taste. Stir well and pour it on raspberry layer.
  11. Put the finished cheesecake in the refrigerator, preferably during night.
  12. It can be topped with berries before serving.
Recipe Notes

Baking pan – 23 cm

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