The Zebra Cheesecake is very impressive with its “zebra pattern”. Your guests will never know how easy it is! You simply divide your filling in two, mix cocoa powder in one half and then alternate the two layers in your cake tin. Take your cheesecake to the next level with chocolate and vanilla layers that swirl into a zebra-like pattern!
This is the perfect recipe if you don’t have an oven and are simply looking for an easy dessert. It’s crunchy and chocolatey thanks to the cookie base, with a sweet, creamy filling. Don’t think you need any special ingredients or fancy equipment for this recipe…it’s super easy!
Make this Zebra cheesecake into small “bars”. Follow the recipe, but instead of a round springform cake tin, use a rectangular tin, and once the cheesecake has been set, slice it in bars.
For extra flavor, add a teaspoon of instant coffee (or ½ tsp of ground cinnamon) to the crumb base before whisking.
For the crust, you can use also use vanilla wafers, Oreo biscuits, or graham crackers.
For best results, use full-fat dairy products.
The Zebra Cheesecake can be made ahead of time and stored in the refrigerator. The crust can also be baked, cooled, covered, and then stored at room temperature.
Make this Zebra Cheesecake low carb, by blitzing together 1 ¼ cups of almond flour, 3 tablespoons coconut flour, 3 tablespoons cocoa powder, ¼ tsp stevia powder, ¼ tsp ground cinnamon, and 6 tablespoons butter.
To make a matcha Zebra Cake, mix 6g matcha and 25g hot water. Mix this in the one-half filling, instead of the chocolate.
Serve the Zebra Cheesecake cold, with a serving of ice cream.
The Zebra Cheesecake can be stored in the refrigerator (in an airtight container) for up to 5 days. Or you can store it in the freezer (in an airtight container). You can even serve it frozen too!
Add the biscuits to a food processor and blitz too fine crumbs.
Add butter and milk to the crumbs and mix to combine.
Add the crumbs to the greased cake tin and use a glass to form the base of the cheesecake.
Mix the gelatin with milk.
Mix the yogurt with condensed milk.
Whip the cream.
Add yogurt mixture with gelatin diluted in milk to cream.
Divide the mixture into two equal parts. Add vanilla sugar in one part and cocoa powder in the other part.
Pour 6 tablespoons of cocoa mixture into the form on the cheesecake base, then pour 4 tablespoons of vanilla mixture.
Alternate these mixtures.
Create a pattern on top with a skewer. Allow cooling.
It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cheesecake.