A Weekend Delight: No-Bake Cheesecake with Rhubarb-Strawberry Mousse

Imagine settling in 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 treating yourself to a personal treat. The combination of creamy cheesecake and tangy fruit mousse provides a refreshing contrast, perfect for a leisurely afternoon.

Why you will love this recipe

• No-Cook Convenience: Skip the oven and keep things fresh and simple, perfect for hot days or when you want a hassle-free dessert.
• Unique flavor combination: Zesty rhubarb and sweet strawberries create a mousse that is both refreshing and indulgent, complementing the rich cheesecake base.
• Delight in textures: replaces the word nice with empty creamy cheesecake to lush mousse topped with a biscuit base, each layer offers a different sensation, making every 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 opportunity

This cheesecake is ideal for weekend get-togethers, afternoon tea parties, or as a luxurious treat to enjoy with your coffee on a leisurely morning. It's also a great choice for seasonal celebrations when rhubarb and strawberries are at their peak.

Decorating Tips

For an elegant finish, arrange thin slices of rhubarb and strawberries on top of the mousse before it sets. You can also sprinkle with toasted coconut flakes for added texture and a touch of tropical flavor. A drizzle of white chocolate can enhance the aesthetic and flavor, tying all the elements together beautifully.

For a 16 cm springform pan or a 10×20 cm cake pan:

• Crust:
  • Ladyfinger cookies to cover the base

Cheesecake layer:

• 500 g cheese (e.g. cream cheese or fromage blanc)
• 100g white chocolate
• 100 ml of 30% cream
• 1/2 cup coconut flakes
• 1 tablespoon of gelatin soaked in a little cold water

1. Gently heat the chocolate with the cream until the chocolate is melted. Let cool.
2. Blend the cheese until smooth. Gently warm the gelatin (do not boil) and add it to the cheese. Add the melted chocolate and coconut flakes and mix until well combined.
3. Pour the mixture onto the biscuit base. Cool in the refrigerator.

Foam layer:

• 3 branches of rhubarb, chopped
• A handful of chopped strawberries
• 1 tablespoon of sugar
• Juice of half a lemon
• 2 teaspoons of gelatin
• 300 ml of well-chilled 30-36% cream

4. In a saucepan, mix the rhubarb, strawberries, sugar and lemon juice. Cook for a few minutes until the fruit softens.
5. Dissolve the gelatin in a little cold water. Once swollen, reheat it gently and mix it with the cooked fruit. Blend until smooth and let cool.
6. Whip the cream to stiff peaks. Stir in cooled fruit mixture until just combined.
7. Spread the mousse over the cheesecake and refrigerate overnight.

Appreciate

Serve and enjoy this refreshing and creamy treat, perfect for your weekend coffee break!