Recipes and Cooking Fruity Ombre Cheesecake Be the first to rate & review! The use of freeze-dried fruit gives this no-bake cheesecake recipe its ombre coloring naturally without the use of food color or dyes. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on November 4, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Total Time: 1 hrs Servings: 16 Jump to Nutrition Facts Ingredients 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) Directions 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. 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. 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. 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. 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. Carefully remove cheesecake from pan. Decorate as desired with whipped cream, fresh fruit, and/or sprinkles. Serve chilled. Matthew Clark Rate it Print Nutrition Facts (per serving) 503 Calories 42g Fat 26g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.