No-Bake Ombre Strawberry Cheesecake Recipe

Instructions

1. Add melted butter to crushed whole wheat cookies, mix, put in a mold, flatten, and place in the refrigerator.
2. Add powdered gelatin to water, mix, and leave for about 10 minutes.
3. Gently mix the cream cheese at room temperature, add sugar, lemon juice, and vanilla extract and mix.
4. Add strawberry puree and mix, heat the soaked gelatin in the microwave for 20 seconds to melt it, then add and mix.
5. Whip about 50% of whipped cream and mix.
6. Put 50g of cream cheese dough in a piping bag and mix with the remaining cream cheese dough with a little red food coloring.
7. Put 90g in a piping bag, add a little more color to the remaining cream cheese dough, mix, and put 130g in a piping bag.
8. Add a little more color to the remaining cream cheese dough, mix, and put 170g in a piping bag.
9. Add a little more color to the remaining cream cheese dough, mix, and put 210g in a piping bag to prepare a total of 5 colors.
10. Put all the darkest colors (the largest amount of cream cheese dough) into the mousse mold and pour in the center in the order of the darkest colors.
11. Flatten and harden in the freezer for 2 hours.
12. Put sugar, starch syrup and water in a saucepan and boil until thickened, then add white chocolate and mix.
13. Add soaked gelatin and mix, add condensed milk and color, mix, filter through a sieve, and cool to about 28-29 degrees.
14. Pour over cheesecake.