Ribena Marble Cheesecake

September 20th, 2010.

Categories: All, Dessert

I have never ever made any chilled cakes (as in non-bake) before. The reason is that, most of the recipes I found, use at least an egg. I just cannot accept eating raw eggs, especially for the kids – salmonella is nothing funny!

Then, one of my friend shared with me this recipe of a Ribena Marble Cheesecake, obtained from this blog called Happy Home Baking. It is a chilled cheesecake, and it doesn’t require any eggs at all. I checked out and immediately love it. I like Ribena. My children like Ribena. And we have lots of Ribena cordial at home. It also uses 1/2 yoghurt and 1/2 cream cheese –> all in all, it looks like very refreshing. And most importantly, it is so pretty!

This is how it looked, before I added the Ribena topping. It is so pretty that makes one feel very sayang to cover it up with the dark Ribena topping, but I just did so lah — the blogger did not cover it and she claimed that it lacks Ribena flavor.


True enough, after covering it with the Ribena topping, the marble effect disappears, but the taste is fantastic! Well, at least it has better Ribena flavor!

Ribena Marble Cheesecake

[Added in Mar] I made this so many times again and again. With a square pan, it is so much easier to cube and serve in small cups – very convenient for party setting!

Ribena Cheesecake

150g digestive biscuits, finely crushed
70g butter, melted

100ml water
2 tbsp gelatin powder
250g cream cheese
75g caster sugar
250g natural plain yogurt
75ml Ribena cordial

100ml water
2 tsp gelatin powder
80ml Ribena cordial

1. Use 8″ round loose-base cake tin. She asked us to line the side of the cake tin with parchment paper or plastic sheets — which I used book wraps, which I have plenty.
2. Mix crushed digestive biscuits and melted butter together and press onto the base of the cake tin. Freeze for 1 hour. (OMG, when I am writing, only I realized is to ‘freeze’ not ‘chill’, but mine turned out okay with chilling).
3. Melt gelatin into water on a double boiler. Cool to room temperature.
4. Cream cheese with sugar. Add in the gelatin solution and yogurt, continue to beat till the batter is smooth.
5. Divide mixture into two equal portions. Add 75ml of Ribena into one part, mix well.
6. Pour the 2 parts onto the cake base in alternate blobs. Swirl with a knife or chopstick to create a marble effect. Chill for 2 hours.
7. Topping: Melt gelatin into water on a double boiler. Once well melted, remove from pot and stir in 80ml of Ribena cordial. Set aside to cool. When completely cooled, pour mixture over the cheesecake and chill overnight until set.

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5 Responses to “Ribena Marble Cheesecake”

  1. Suzette
    November 25th, 2010 14:59

    I’ve increased the butter used for the base. Increased it from 50g to 70g, because it was rather too loose – feedback from a few readers, and from my experiments!

  2. Suzette » Refreshing Desserts for Parties
    December 19th, 2010 14:21

    [...] I made this Ribena Marble Cheesecake twice, to be brought to 2 occasions. One is for our cell group on Friday night, another is for [...]

  3. blessed homemaker
    March 29th, 2011 01:00

    Hi, I found you through jasonmumbles. I’ve tried this recipe before and it was a hit. But I didn’t add enough Ribena thus my marble effect wasn’t obvious. And I omit the top layer.


  4. Apple
    November 9th, 2012 11:21

    hi, may i know how u manage to cut the cake so nicely in square. Also would you mind telling wat is the size of the square pan u use?

  5. Suzette
    November 9th, 2012 19:23

    Hi! Apple, I used 8″x8″ square pan, and I just use a chef knife long enough (around 9″ long), place it on top, start with the center, then in 1 movement push it down to the bottom. Then for each side left & right, I repeat, but put each 1/3 for each side (i.e. at the end u get 6 portions). Then turn the cake 90 degree, repeat the same. This will produce 6×6 = 36 squares. Hope I’m not confusing. :)

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