Guilt-free Swirled Ribena Cheesecake (Non-baked)

This is a late post. We celebrated my girl's 8th birthday early this month and I made a cheesecake...in fact I made two as my brother's birthday was a day after hers. I made a mini one to surprise her on her actual day and a bigger one for the two 'birthday boy and girl'. Everyone enjoyed the cake and I especially enjoyed the time spent together. Though it was only a mini family get-together, I truly treasured every moment.

I hope both the birthday boy and girl had a splendid time and for my girl, I wish her a life that's full of love, good health and good fortune, days full of blessings, and moments full of joy. Daddy and mommy are not perfect parents and everyday we are learning something new from you. I probably don't tell you enough, but we are truly thankful and blessed to have you in our lives.

Love you always, my little one...

Back to the cheesecake. You must be thinking..."Wow! Two cheesecakes! Must be really sinful"...Actually, not sinful at all! In fact, I would call it a Guilt-free Swirled Ribena Cheesecake!

Most will associate cheesecakes with the words 'sinful' and 'fattening'. This cheesecake is not only pretty with the lovely pink swirls but also refreshing and guilt-free as I've used Chobani's greek yogurt that has less than 0.5% fat instead of heavy cream. 

I've adapted the recipe from here and here. This non-baked cheesecake is easy to make and definitely kinder on the waistline. 

Do try it!

Guiltless Swirled Ribena Cheesecake (Non-baked)

makes a 7 inch round cake and 3 mini round cakes

For the Base

Ingredients:

190g digestive biscuits, crushed into fine crumbs

90g unsalted butter, melted

Method:

1. Mix biscuit crumbs and melted butter together and press firmly with the help of the back of a spoon onto the base of the cake tin.

2. Chill for 30 minutes.

For the Cheese Layer

Ingredients:

250g cream cheese, softened at room temperature

60g sugar

250g plain greek yogurt (I used Chobani's plain greek yogurt with less than 0.5% fat)

100g water

20g gelatine
70ml Ribena blackcurrant juice cordial

Method:

1. Sprinkle gelatine over a bowl of water and let the gelatine granules sit and bloom undisturbed for about 8-10 minutes before setting the bowl over a hot water bath till the gelatine is completely dissolved. Set aside to cool to room temperature.

2. With an electric mixer, beat cream cheese and sugar until smooth and creamy. 

3. Add in greek yogurt and beat until well mixed.

4. Add in the gelatine to the cheese mixture and mix well.

5.  Divide the mixture evenly into two bowls. Add 70ml of Ribena into one of the bowls and mix well with a spatula.

6. Spoon the two cheese mixtures in alternate blobs onto the prepared chilled crust. Level the top and use a skewer or knife to give it a swirl for a marbled effect.

7. Chill for at least 3 - 4 hours or overnight for the cheesecake to set.

8. Remove from cake tin, decorate as desired and serve chilled.

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