Imagine settling down for a weekend coffee with a slice of this exquisite no-bake cheesecake, adorned with a vibrant rhubarb and strawberry mousse. This dessert is perfect for using up leftover ingredients while impressing guests or simply indulging in a personal treat. The combination of creamy cheesecake and tangy fruit mousse offers a refreshing contrast that’s just right for a leisurely afternoon.
Why You’ll Love This Recipe
- No-Bake Convenience: Skip the oven and keep things cool and simple, perfect for warm days or when you want a hassle-free dessert.
- Unique Flavor Combination: The tangy rhubarb and sweet strawberries create a mousse that’s both refreshing and indulgent, complementing the rich cheesecake base.
- Texture Delight: From the smooth cheesecake to the lush mousse topped with a biscuit base, every layer offers a different sensation, making each bite exciting.
- Customizable: This recipe is a fantastic way to use up any leftover ingredients you might have, like that half-container of cheese or the last few strawberries.
Perfect Occasion
This cheesecake is ideal for weekend gatherings, afternoon tea parties, or as a luxurious treat to enjoy with your coffee on a quiet morning. It’s also a wonderful choice for seasonal celebrations when rhubarb and strawberries are at their peak.
Decoration Tips
For an elegant finish, arrange thin slices of rhubarb and strawberries on top of the mousse before it sets. You could also sprinkle some toasted coconut flakes for added texture and a hint of tropical flavor. A drizzle of white chocolate can enhance the aesthetics and flavor, tying all the elements together beautifully.
For a 16 cm springform pan or a 10×20 cm loaf pan:
- Crust:
- Ladyfinger biscuits to cover the base
Cheesecake Layer:
- 500g of cheese (e.g., cream cheese or quark)
- 100g of white chocolate
- 100ml of 30% cream
- 1/2 cup of coconut flakes
- 1 tablespoon of gelatin, soaked in a little cold water
- Gently heat the chocolate with the cream until the chocolate melts. Let cool.
- Blend the cheese until smooth. Gently warm the gelatin (do not boil), and stir into the cheese. Add the melted chocolate and coconut flakes, and blend until combined.
- Pour the mixture over the biscuit base. Chill in the refrigerator.
Mousse Layer:
- 3 stalks of rhubarb, chopped
- A handful of strawberries, chopped
- 1 tablespoon of sugar
- Juice of half a lemon
- 2 teaspoons of gelatin
- 300 ml of 30-36% cream, well chilled
- In a pan, combine the rhubarb, strawberries, sugar, and lemon juice. Cook for a few minutes until the fruit softens.
- Dissolve the gelatin in a small amount of cold water. Once swollen, gently warm it and mix into the cooked fruit. Blend until smooth and let cool.
- Whip the cream to stiff peaks. Fold in the cooled fruit mixture until just combined.
- Layer the mousse over the cheesecake and refrigerate overnight.
Enjoy
Serve and savor this refreshing, creamy delight—perfect for your weekend coffee break!
