Fruity Ombre Cheesecake

The use of freeze-dried fruit gives this no-bake cheesecake recipe its ombre coloring naturally without the use of food color or dyes.

Prep Time:
1 hr
Total Time:
1 hr


  • 12 chocolate or honey graham cracker rectangles, crushed (2 cups)

  • ½ cup butter, melted

  • 2 tablespoon packed brown sugar

  • pinch salt

  • 1 1 ounce envelope unflavored powdered gelatin

  • 3 cup heavy cream

  • 2 1.5-2 ounce packages freeze-dried raspberries or strawberries

  • 4 8 ounce packages cream cheese, softened

  • ¾ cup granulated sugar

  • ¼ cup full-fat Greek yogurt or sour cream

  • 2 tablespoon lemon juice

  • ½ cup powdered sugar

  • 2 teaspoon vanilla

  • Whipped cream (optional)

  • Fresh fruit and/or sprinkles (optional)


  1. In a medium bowl combine cracker crumbs, butter, brown sugar, and salt. Press into the bottom of a 9-inch springform pan. Chill until ready to use.

  2. In a small liquid measuring cup, sprinkle gelatin over 1/2 cup of the cream and let stand 5 minutes. Microwave on 100% power for 30 seconds. Stir and repeat until all the gelatin has dissolved. Cool slightly. Place freeze dried fruit in a small food processor or blender. Process until crushed into a powder. Pass powder through a fine mesh sieve to remove any seeds; discard seeds. Set powder aside.

  3. In a very large bowl combine cream cheese, granulated sugar, Greek yogurt, and lemon juice with an electric mixer until smooth. Add the remaining 2 1/2 cups heavy cream, powdered sugar, and vanilla; beat until combined. Beat in gelatin mixture.

  4. Divide the cheesecake batter among 4 separate bowls, one with 3 1/2 cups, one with 2 1/2 cups, one with 2 cups, and one with 1 cup. In a small bowl combine 2 tablespoons fruit powder with 1 tablespoon water. Stir mixture into the 2 1/2 cups cream cheese mixture. Repeat making paste 2 times, adding mixture to the 2 cups cream cheese mixture and the 1 cup cream cheese mixture, leaving the 3 1/2 cups plain. Stir enough remaining powder into the 2 cups cream cheese mixture and the 1 cup cream cheese mixture to make them gradually darker.

  5. Spoon plain mixture into center of crust-lined pan. Tap or spread cream cheese mixture to edges of pan. Add the 2 1/2 cups tinted cream cheese mixture to center of pan. Tap or spread to edges. Repeat with 2 cups cream cheese mixture and then finish with 1 cup mixture. Cover and chill overnight.

  6. Carefully remove cheesecake from pan. Decorate as desired with whipped cream, fresh fruit, and/or sprinkles. Serve chilled.

    Fruity Ombre Cheesecake
    Matthew Clark

Nutrition Facts (per serving)

503 Calories
42g Fat
26g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 503
% Daily Value *
Total Fat 42g 54%
Saturated Fat 26g 130%
Cholesterol 124mg 41%
Sodium 264mg 11%
Total Carbohydrate 26g 9%
Total Sugars 19g
Protein 7g
Vitamin C 1mg 5%
Calcium 95mg 7%
Iron 0.3mg 2%
Potassium 132mg 3%
Fatty acids, total trans 1g
Folate, total 7.5mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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