Zebra Cheesecake

Name: Zebra Cheesecake
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8
Ingredients: Digestive biscuits 7 oz; Butter melted ½ cup; Blackberries 1 cup; Greek yogurt 1.6 cups; Fresh liquid cream 1 ¼ cup; Powdered sugar 1 cup; Gelatin in sheets 0.5 oz; Fresh liquid cream 1.3 tbsp; Blackberries to taste; Mint to taste

it fr es de br

416

Calories per serving

Energy Kcal 416
Carbohydrates g 41.4
of which sugars g 27.7
Protein g 6.2
Fats g 25
of which saturated fat g 14.34
Fiber g 0.5
Cholesterol mg 87
Sodium mg 111

Difficulty: Easy
Prep time: 25 min
Cook time: 5 min
Serving: 8
Cost: Average
Note + the setting time for the cheesecake (about 4 h)

PRESENTATION

Zebra cheesecake is, like, seriously fun. It gives a playful twist to the good ol’ American cheesecake. We're talking rich swirls and eye-catching stripes here. It's all about blending textures and flavors for a velvety, memorable treat. Imagine a crunchy biscuit crust topped with creamy condensed milk, tangy yogurt, and fluffy whipped cream. Really good stuff. Half the cream stays silky white, while the other half gets a fruity kick from pureed blackberries. Those stripes? Super cool.

And look, it's not just about how it looks—every bite is fresh and kinda fancy, but not too heavy. While some go for the classic vanilla and chocolate swirl, this version has a fruity flair that really, really pops. Striped cheesecake is like a little kitchen art project, and you can totally switch up the flavors to suit your taste. Try swapping blackberries for strawberries or blueberries for a different burst of color and taste. The chocolate vanilla cheesecake vibe? Also great. It looks like marble cheesecake but with more contrast.

Here’s the deal: Since this is an easy cheesecake recipe that doesn’t require baking, it is perfect for warm days. Plus, it’s hassle-free. Whether you call it a layered cheesecake or a chocolate swirl cheesecake, it's light, moist, and perfectly sweet. Really, it’s a hit at parties and family gatherings because of its taste and visual appeal. Cutting into those zebra stripes and seeing the colors and creamy textures come together is just awesome. For sure, no matter which version you create, zebra cheesecake is sure to bring smiles and start conversations. Can't go wrong.

INGREDIENTS

416

Calories per serving

Ingredients for the base (for a 20 cm diameter pan): Digestive biscuits 7 oz (200 g); Butter ½ cup (100 g) - melted

For the cream: Blackberries 1 cup (150 g); Greek yogurt 1.6 cups (400 g); Fresh liquid cream 1 ¼ cup (300 g); Powdered sugar 1 cup (120 g); Gelatin in sheets 0.5 oz (14 g)

to dissolve the gelatin: Fresh liquid cream 1.3 tbsp (20 g)

to decorate: Blackberries to taste; Mint to taste

Preparation

How to prepare Zebra Cheesecake

To make the zebra cheesecake, first take care of the base: pour the cookies into the mixer bowl 1 and finely blend them, add the melted butter 2 and mix to combine. Pour the mixture obtained 3 into a 8-inch springform pan lined with parchment paper on both the bottom and the sides.

Compact the mixture using the back of the spoon 4 and place it in the refrigerator to firm up for 30 minutes. Soak 9 g of gelatin in a small bowl with cold water (this will be used for the dark cream) and soak the other 5 g in a separate bowl, also in cold water 5. Meanwhile, pour the yogurt into a large bowl and add the powdered sugar 6.

Mix to combine 7 and set aside. Pour the liquid cream into another bowl 8 and whip it with an electric mixer until it becomes frothy 9.

Now gently fold the whipped cream into the yogurt 10. Divide the mixture into two parts: one of 250 g and one of about 650 g 11. Puree the cleaned blackberries in a blender 12.

You need a smooth puree 13 to add to the 250 g mixture 14. Meanwhile, heat 20 g of liquid cream, dividing it equally into two small saucepans 15.

Respectively dissolve the 9 g and the 5 g of softened gelatin, well squeezed out of the water 16. The cream mix in which you dissolved 5 g of gelatin is added to the light cream 17, while the mix with 9 g of gelatin should be added to the blackberry cream 18.

Carefully mix the mixtures 19 and, once ready 20, take the pan with the cookie base and pour two tablespoons of the light mixture in the center 21.

With the back of a spoon, spread the cream in the center, then pour another two tablespoons of blackberry cream on top 22. Continue alternating the creams 23 34.

Once the surface is completely covered with the cream 25, store the cake in the refrigerator to firm up for 4 hours. After the resting time, take it out of the refrigerator 26, remove it from the mold and decorate with blackberries and mint leaves to taste 27.