I had a couple of days off around my birthday and was planning on baking a cake. Unfortunately, the “free time” I thought I had quickly got eaten up by various different things I had neglected in the past weeks. Still focused on the cake, I thought I’d do a no-bake cheesecake – something light for the hot days.
This seemed like an easy task until I started digging in making a rainbow cheesecake, something both colorful and tasty. So much for the no-bake.
Fortunately, I found a recipe for a No-Bake Oreo Mint Cheesecake (by yummiestfood.com) which seemed delicious to say the least! But I still wanted more color without having a few layers of artificially colored whipped cream. While browsing, I also stumbled upon a recipe for a No-Bake Strawberry Cheesecake (by cincyshopper.com) so there you go – the second color would be red. I was unsure how strawberries would go with mint but decided to give it a try. And in order to make it even more rainbowy (read weird), I decided to add a lemon curd on top using the curd from this recipe (by tasteandtellblog.com). (sidenote – this lemon cheesecake is the bomb!)
So now I had the colors, however, our local store did not have enough cream cheese for the recipes so I had to do a thinner cake (did not have a smaller pan then 🙁 ).
However! Despite all doubts, this mix of cakes turned out to be D-E-L-I-C-I-O-U-S and everybody loved it!
I would recommend using a bit of jello in the strawberry layer as the recipe above was normally made for freezing. This made serving the cake in pieces a bit difficult and this is the reason I was unable to get any great photos of each individual piece. But I am definitely making this once more and will make sure to update the photos 🙂
Notice how it is a bit wiggly? It didn’t matter to my guests but I still wanted it to be more presentable so I’ll try just a few drops of jello next time to keep it together. In any case, this did not stop anyone from devouring it as we cut it and the few leftovers we had I placed in cups as cream and presented it as unicorn poop so everybody was happy and said it was the best poop they’ve ever eaten. (No, I have no idea when they’ve eaten poop before)
As I said, the next occasion I have I will make this again and will make sure to provide you with better photos so you can see how delicious it is. Note that the colors are not too saturated because there are no artificial colorants and this was exactly what I was looking for. Deep colors in food make me feel like it’s toxic 😀
Below is the recipe, please note that it takes more time to actually refrigerate each layer than to make it but it’s all worth it. Let me know in the comments if you’ve made this and how it turned out 🙂
For the Crust
- 20 Oreo Cookies finely crushed
- 1/4 cup Unsalted Butter melted
- 1 cup Heavy Whipping Cream
- 350 gm Cream Cheese softened
- 1/4 cup Powdered Sugar
- 5 drops Food Coloring optional (my mint extract was pretty green so I did not need coloring)
- 1 tsp Mint Extract
- 250 gm Cream Cheese softened
- 1 tbsp Sugar
- 300-350 gm Strawberries
- 200 ml Heavy Whipping Cream
- 1/3 cup Lemon Juice from about 2 lemons
- 2 Large Eggs
- 1/2 cup Sugar
- 2 tbsp Cold Butter
- 1 tbsp Heavy Cream
- 1/4 tsp Vanilla Extract
- pinch of salt
Use a chopper to finely crush the Oreo cookies;
Add melted butter and pulse a few times to mix;
Add crust mixture on the bottom of a springform pan and leave it for 10-15 minutes in the fridge to harden.
In a large bowl mix cream cheese & powdered sugar until they become creamy;
Add heavy whipping cream and mix until the mixture is thick;
Add mint extract & green food color if needed and mix until the cream has a homogeneous color;
On the prepared crust add filling and leave the cake in the fridge for about 30 minutes.
In a large bowl, beat cream cheese and sugar until creamy;
Add heavy whipped cream and beat until stiff peaks form;
Puree strawberries in food processor;
Fold strawberry puree into mixture until fully blended;
Spread evenly onto the mint layer and put back in fridge for at least an hour
Heat the lemon juice in a small pan over medium heat until it is hot, but not boiling.
In a small bowl, whisk the eggs. Gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, then pour the mixture back into the pan.
Continue to cook over medium heat, stirring constantly, until the mixture reaches 170°F, or until it is thick enough to coat the back of a spoon.
Remove the pan from the heat and whisk in the butter until it is melted. Stir in the cream, vanilla and salt. (If you have lumps in the curd, pour through a fine mesh strainer to strain any lumps.) Pour the curd into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
After the curd has cooled off and the cake has been in the fridge for at least an hour, pour the curd on top of the cake and put back in fridge for at least one more hour.
Decorate as desired with fresh fruit or whipped cream and serve either cut or spooned.