No-Bake Zebra Cheesecake: Creamy, Soft, and Irresistible

Craving a decadent dessert that's easy to make? This No-Bake Zebra Cheesecake is the answer! With its creamy, smooth texture and visually striking striped layers, this cheesecake is perfect for impressing your guests at any occasion. You’ll love how simple it is to whip up, and no oven time is required!

What Is Zebra Cheesecake?

Zebra cheesecake is a fun twist on traditional cheesecake. It gets its name from the distinctive, visually appealing swirls of chocolate and vanilla filling that resemble a zebra's stripes. While cheesecake itself has origins in ancient Greece, this no-bake version is a more modern take, allowing you to enjoy a creamy treat without the hassle of baking.

Why Everyone Will Love This Recipe

Zebra cheesecake offers a delightful combination of creamy mascarpone and ricotta cheese swirled with chocolate, all sitting on a crunchy cookie base. It’s the perfect dessert to enjoy with family or friends. And the best part? It's no-bake, meaning it’s incredibly easy to prepare!

Cooking Tips

• Crust Variations: Feel free to swap the cookie base for a graham cracker crust for a different flavor.
• Chill Time: Be sure to let the cheesecake set in the fridge for at least 4 hours, or overnight, for the best texture.
• Egg Whites: Gently fold the whipped egg whites into the batter to avoid losing air and keep the cheesecake light and fluffy.

Frequently Asked Questions

Can I Use Other Cheeses Besides Mascarpone and Ricotta?

Yes, you can use cream cheese or a combination of mascarpone and cream cheese if you prefer a tangier flavor.

How Can I Make the Zebra Pattern More Pronounced?

To make the zebra stripes stand out, drop spoonfuls of the two mixtures in the center of the pan and let them naturally spread. Don’t stir the mixtures!

Can I Make This Cheesecake Ahead of Time?

Absolutely! This cheesecake actually tastes even better the next day after it has had time to chill and set.

Can I Substitute the Butter for Something Else in The Crust?

You can substitute melted coconut oil or vegetable oil for the butter if you prefer a dairy-free option.

How Can I Prevent the Cheesecake From Being Too Soft?

Make sure to whip the egg whites to stiff peaks, as they help provide structure to the filling.

How to Store

Store any leftover zebra cheesecake in an airtight container in the refrigerator for up to 3 days. It’s best served cold, so let it chill thoroughly before serving.

How to Freeze

Zebra cheesecake can be frozen for up to 1 month. Wrap the cheesecake tightly with plastic wrap and aluminum foil before freezing. To thaw, place it in the refrigerator overnight. Enjoy it cold for the best texture!

How To Make No-Bake Zebra Cheesecake

Step 1

Step 1

Finely crush the cookies using a food processor. Melt the butter in the microwave or on the stovetop.

Finely crush the cookies using a food processor. Melt the butter in the microwave or on the stovetop.

In a large bowl, combine the crushed cookies, cocoa powder, and melted butter. Stir until smooth.

Step 2

Step 2

In a large bowl, combine the crushed cookies, cocoa powder, and melted butter. Stir until smooth.

Firmly press the mixture into the bottom of a 20cm (8-inch) cake pan. Place it in the refrigerator to set.

Step 3

Step 3

Firmly press the mixture into the bottom of a 20cm (8-inch) cake pan. Place it in the refrigerator to set.

In a large bowl, beat the egg whites until stiff peaks form using an electric mixer.

Step 4

Step 4

In a large bowl, beat the egg whites until stiff peaks form using an electric mixer.

In another bowl, whisk the egg yolks, sugar, and vanilla extract until light and frothy. Add the mascarpone, ricotta, and cooking cream to the egg yolk mixture. Mix until smooth.

Step 5

Step 5

In another bowl, whisk the egg yolks, sugar, and vanilla extract until light and frothy. Add the mascarpone, ricotta, and cooking cream to the egg yolk mixture. Mix until smooth.

Split the mixture into two equal portions, transferring each to separate bowls.

Add 4 tbsp of flour to one bowl and 2 tbsp to the other. Mix until fully incorporated.

Step 6

Step 6

Split the mixture into two equal portions, transferring each to separate bowls.

Stir in 2 tbsp of cocoa powder to the bowl with more flour. Mix again until smooth.

Step 7

Step 7

Add 4 tbsp of flour to one bowl and 2 tbsp to the other. Mix until fully incorporated.

Gently fold the whipped egg whites into both mixtures, ensuring they stay light and fluffy.

Step 8

Step 8

Stir in 2 tbsp of cocoa powder to the bowl with more flour. Mix again until smooth.

Retrieve the cake pan and alternate spoonfuls of the two mixtures on top of the base, pouring each into the center.

Step 9

Step 9

Gently fold the whipped egg whites into both mixtures, ensuring they stay light and fluffy.

Bake at 180°C (350°F) for about 50 minutes, or until the cheesecake is set and lightly golden on top.