You know how much I love cheesecake… It is my go-to comfort food more often than I would like to admit. Happy days and stressed days equally call out for cheesecake around here! I’m very finicky about my cheesecakes. Till now my most favorite has been a blueberry cheesecake from a particular cafe. It is heavenly and just how I like my cheesecake to be. And I would never dare to make one in my house as long as that cafe exists!
After trying and making so many different varieties of cheesecakes, I decided to whip up this no-bake, gelatin-free, creamy, cheesy, frozen dessert. Let me simplify this for you. This dessert is nothing but a cheesecake ice-cream which is layered over a salty, buttery, chocolaty crust.
My refrigerator was bursting with sweet and juicy pomegranates. It was a flavor I had never tried before in a cheesecake. I thought it would make a delicate and lovely pairing with cream cheese. To make things tangy, I used up zest and juice from a sweet lime. The result was such a gorgeous baby pink color cheesecake! I just fell in love with it 🙂
I went sweet and salty route this time. The crust for this cheesecake is made with chocolate Oreos, butter and just a pinch of salt. This salty kick enhances the cheesecake flavor to another level. If you’re not a fan of sweet-n-salt, feel free to skip the salt as it will still taste divine! But I highly recommend salt as it is not too over-powering. So promise me you’ll add it to know what I’m REALLY talking about… You’ll thank me! 😉
I made a big batch as I was having company but you can easily halve the recipe and make it in 4-inch spring-form pan. The frozen cheesecake tastes best when eaten within 12-15 hours of being made. It becomes harder and icier the more it stays in the freezer. In case of leftovers, let it thaw for 15 minutes before serving.
Frozen Sweet Lime~Pomegranate Cheesecake with Salted Oreo Crust
Makes: 10-12 slices | Prep time: 20 minutes | Cook time: 0 minute | Chilling time: 4-5 hours
- 15 chocolate Oreos or any chocolate sandwiched biscuits
- 3 Tbsp melted butter
- 1/4 tsp salt
- 3 pomegranates
- Zest and juice from 1 sweet lime
- 1/2 cup + 1 Tbsp icing sugar
- 2 8 oz. package cream cheese, at room temperature
- 2 cups medium-fat fresh cream (40% fat), chilled
- Line 9-inch round spring-form pan with parchment paper. Grind Oreos in a food processor until you have fine crumbs. Add melted butter and salt. Spoon the crust and press down firmly over the base using flat base of a glass. Chill in refrigerator while you make the filling.
- Remove morsels from pomegranates, save morsels from half pomegranate and juice rest of the morsels with lime juice. Strain the juice into a bowl, add icing sugar and whisk to dissolve.
- In a large bowl, take cream cheese and whisk until smooth. Use electric hand mixer/stand mixer for this. Add juice and sweet lime zest to cream cheese and whip till combined.
- In a separate bowl, whip the fresh cream till soft peaks form. Gently fold it with cream cheese mixture to achieve a lump-free consistency.
- Remove spring-form pan from the refrigerator and spoon the cheesecake filling over the crust. Let it chill in freezer covered in cling film. After 1 hour, sprinkle with pomegranate seeds and return to chill in freezer for another 3-4 hours. Once set, release from spring-form pan, slice and serve. Run the knife under hot water before slicing.
Note: Can be consumed as a sweet lime~pomegranate cheesecake ice-cream if frozen without the Oreo crust.
Yesterday was a National Cheesecake Day and this is my 50th post on the blog! So let’s combine this two very important occasions of my life and celebrate! With cheesecake!! Now you’re talking! 😉
I have a confession to make! I made this cheesecake more than a month ago and totally forgot to blog about them.. Yesterday when National Cheesecake Day tweet was doing rounds, this is the cheesecake which came to my mind instantly… and this
too! Sincere apologies for forgetting such an important thing.
Now that this is off my chest let’s move on..
So let’s talk about cheesecake! Cheesecake!! You want it! Really really crave it and then you think of all the extra calories eating one slice or half slice of it entail and then you either eat it anyway and feel guilty or don’t eat it and deprive yourself from this decadence.
I say you can not be making such appalling sacrifices. It’s against the law, you see! So being a smart one here always presenting you guys with skinny treats, I have a solution. Simple… Make mini-cheesecake!!! I’m on a mini-dessert frenzy nowadays… I simply adore them. One thing they are too cute and another is the amazing portion-control you get without making yourself or others feeling culpable for the indulgence.
So here I present you today kiwi cheesecake with Oreo crust… I have tried and kept the sugar as less as possible. The cream used here is not full-fat whipping cream instead I have used medium fat cream. So I have done my best to bring you a slightly low-cal version.
Hubby & I got to eat cheesecake for 3 days in a row. So we were a happy bunch! I hope you enjoy this as much as we did.
No-Bake Kiwi Cheesecake with Oreo Crust
Yields: 6 mini cheesecakes
For Oreo crust:
- 6-7 Chocolate Oreos
- 1 Tbsp melted unsalted butter
For the cheesecake:
- 1/3 cup fresh cream (medium fat 40%), chilled
- 1/2 cup cream cheese, softened at room temperature
- 1/4 cup caster sugar
- 1/2 tsp vanilla extract
- 1/2 kiwi, peeled and diced
For kiwi jelly:
- 1 Tbsp agar agar
- 1/4 cup hot water
- 1 kiwi, peeled and smoothly pureed
- 1 Tbsp caster sugar
For garnishing: Sliced or diced fresh Kiwi fruit
- Blend Oreos and melted butter in a food processor till fine crumbs form. Place 1 Tbsp of crumb at the base of the each shot glasses and press down firmly. Place glasses in refrigerator till you prepare cheesecake filling.
- Whip cream cheese, sugar and vanilla extract till soft peaks form. Whip the cream in a separate bowl till the soft peaks form. Fold in together gently.
- Remove shot glasses from the refrigerator. Equally divide cheesecake filling in all the glasses throwing in 2-3 pieces of diced kiwi in between the layers. Refrigerate for at least 2-3 hours.
- In a microwave safe bowl, heat the water for 30 seconds and add agar agar to it. Mix thoroughly till agar agar dissolves completely. Add sugar and kiwi puree. Whisk till a thick paste forms. Top the shot glasses with approximately 1 Tbsp of jelly mixture and chill again for 2-3 hours or till jelly has set completely.
- Serve chilled, each glass garnished with sliced or 2-3 diced cubes of fresh kiwi.
Mother’s day is just round the corner (May 12th) so I guess its high time we talk about it. MOTHER is the most celebrated person in everyone’s life!
My mom is the best thing that has ever happened to me… Ever! She has been an inspiration, a best friend, a constant supporter and a role model. She has taught me many things and one of the best thing has been ‘to care’.
So let’s pamper her on at least this one day dedicated completely to mothers. She deserves brunch that she doesn’t have to prepare and to be showered with gifts she did not have to wrap. One day in a year is not too much to ask for when our mothers have stuck with us throughout during our various temper-tantrums. It’s waaay too little in fact!
So here is an inspiration dessert to make your Mother’s day celebration even more memorable! Your mumma will be proud of you! And don’t you think that this cheese cake going to be difficult to make. In fact its so easy that it will be ready even before you know it. Such an easy, no-bake treat and can be prepared in advance! 🙂
I have used the recipe featured in Masterchef Australia by Matt Moran (he is sooo cute!).
Servings: Makes 8 individual mini mango cheese cakes, Requires: 8 silicone molds (I used heart shaped)
For cheesecake base:
- 8 digestive biscuits, coarsely crumbled
- 2 Tbsp butter, melted
For cheesecake filling:
- 250 gm mango puree (I pureed mango Alphonso)
- 250 gm cream cheese, at room temperature
- 1/4 cup caster sugar (or more if your mangoes are not so sweet.. mine were)
- 1 Tbsp unflavored gelatin
- 1/4 cup cold water
- 2 tsp lemon/lime juice
- 1/4 cup mango, diced into small cubes
- Mint leaves, to garnish
- Mix crumbled digestive biscuits and butter in a small bowl. Take 1 Tbsp of crumble mixture and press at the base of the silicone mold with a flat based glass. Repeat the procedure for rest of the molds and put them in refrigerator until you prepare the cheesecake filling.
- In the blender, process mango puree, cream cheese and caster sugar till smooth.
- Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften. Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves.
- With the motor of the blender running, add the melted gelatin slowly to the cheesecake filling mixture and process until smooth then add lemon/lime juice.
- Divide the filling among the molds, place into the fridge to set for 2-3 hours.
- Un-mold the cheesecake carefully from the silicone mold by passing the knife around the edges. Serve it topped with mango cubes and a mint leave.
*You can substitute agar agar or chinagrass for gelatin to make it completely vegetarian.