This no-bake strawberry cheesecake is a show-stopper. Made with only 4 ingredients it is very easy to assemble and tastes amazing.
About no bake strawberry cheesecake
This everyone’s favourite cheesecake made with real fresh strawberries without using any gelatin or agar-agar. There is nothing fancy in this recipe. It is very light and fluffy in texture and tastes heavenly. It is a perfect eggless after-meal dessert or a sweet dish for any occasion.
Cheesecake is made by baking or without baking. Both types of cheesecakes taste good but I, mostly prefer to make no-bake cheesecake as they are less time-consuming and easy to set.
How to make eggless cheesecake at home
I have previously shared oreo cheesecake and lemon cheesecake cup recipes. They are also worth trying. You will get the link below.
The base of this strawberry cheesecake is made with 100% whole wheat atta and coconut-flavoured biscuits with roasted peanut. The addition of peanuts adds a little crunch to the base. If you don’t like peanuts you can skip this step. To replace that you should add 3-4 more biscuits to the base.
Don’t grind the biscuits to a very fine powder keep them somewhat coarse that gives a very nice mouthfeel.
This much of biscuits only made 1/2 inch thickness of base. If you want more thicker base double or triple the quantity of biscuits. It is a low sugar diabetic friendly recipe. We didn’t add any sugar but there is some sugar content in chocolate and whipping cream which gives this recipe a perfect sweetness. If you have a sweet tooth can add more sugar according you taste.
Why should you try this strawberry cheesecake recipe
- Easy to make
- Easily available ingredients
- Health friendly as low in sugar and calories
- No baking required
- Tastes amazing
- Kid’s friendly
Ingredients required for strawberry cheesecake
Cheesecake base– 100% whole wheat biscuits are used to make the base. They are healthy as well as don’t need baking. You can use any biscuits of your choice. Chocolate-flavoured biscuits are also goes well with strawberries. I added a very small amount of butter to it because I want it to be low in calories but if you want can add a little more.
Chocolate- here I used white chocolate to ad d sweetness and it also helps in the cheesecake setting as we are not using any gelatin or agar agsr to set the cheesecake.
Cream cheese– for making filling of cheesecake used low-fat homemade cream cheese. In India, cream cheese is not very popular and easily available in the market. Even if you get it from any big store they are not pocket friendly. So, I fix this problem by making my own cream cheese at home which tastes just similar to the market bought. How to make cream cheese at home check it here.
Strawberry compote– as strawberries are in season now so, used fresh strawberries to make compote at home. You can also try it with frozen strawberries if they are not in season. It is very easy and quick to prepare. Also, gives a natural nice pink colour without adding any food colour to it. I add maple syrup to balance the tanginess of strawberries.
Whipping cream– non-dairy whipping cream is used which is already sweetened and doesn’t need to add sugar to it. It is easy to whip and low in fat content, a better alternative to high-fat dairy cream.
No baked strawberry cheesecake is a silky, creamy and light-textured dessert recipe and you should definitely give it a try.
FAQs
How to store this homemade strawberry cheesecake?
Store in an airtight container and keep refrigerated. It stays good for 3-4 days in the refrigerator. Don’t leave it over the counter for a long time, there is a chance of bacterial growth and that might become a risk of food poisoning.
Can we freeze strawberry cheesecake?
Yes, we can. To do this, first, cover the tin with a cling wrap and then one more wrap with heavy-duty foil and put it in the freezer. It stays good for about 2-3 months. Thaw it overnight in the refrigerator before serving.
Step by step preparation of eggless no bake strawberry cheesecake
Making of strawberry sauce or compote
1.Wash nicely with water and then roughly chop strawberries. Transfer them to a grinder jar and blend to foam a puree.
2. Put a pan on low medium heat. Transfer strawberry puree into the pan and cook it for 3-4 minutes till it starts thicken.
3. At this stage, add maple syrup and cook further for few seconds.
4. Switch off the flame and let it cool completely.
Making of base
5. Grind biscuits and peanuts to make a coarse powder. Add butter to the mixture and mix well.
6. Grease a 6 inch loose bottom cake tin with butter and transfer the mixture to it. Lightly press it make a 1/2 inch thick layer.
7. Cover it and refrigerate it for 20-30 minutes.
8. In a bowl melt white chocolate either in a microwave or in a double boiler. Keep aside and let it cool.
Making of filling
9. In a bowl add room temperature whipping cream. Whip it till it starts foaming soft peaks.
10. Now add room temperature cream cheese, strawberry sauce, melted white chocolate and whip them together till it becomes a thick creamy mixture.
11. Transfer this mixture over the base and spread evenly. Tap for 2-3 times. Wrap it with plastic film and refrigerate it for 8-10 hours or best overnight.
12. After that, remove from the mould and cut it into slices and serve. ENJOY!
Serving suggestions
Serve this eggless no-bake strawberry cheesecake as a after meal dessert. It can also be served it as a sweet snack in evening tea time, any get-together or any special occasion.
Tips and tricks
- Use any whole-grain biscuit of your choice for a health-friendly cheesecake.
- Don’t grind biscuits to a very fine powder, little coarseness adds a crunch to the base.
- Try to use fresh bright red coloured sweet strawberries otherwise, we have to add more sugar to balance out their tanginess.
- To set nicely, refrigerate the cheesecake at least 7-8 hours or best overnight.
- You can make it ahead and can store it for up to 3-4 days in the refrigerator.
Recipe card
Amazing No Bake Strawberry Cheesecake( No Added Sugar)
Ingredients
Cheesecake base
- 80 gm whole wheat biscuits
- 50 gm roasted peanuts
- 1 tbsp unsalted butter
For making strawberry sauce
- 200 gm fresh strawberry
- 1 tbsp maple syrup
For filling
- 150 gm homemade cream cheese
- 100 gm white chocolate melted and cooled
- 150 gm strawberry sauce
- 150 gm non dairy whipping cream
Instructions
Making of strawberry sauce or compote
- Wash nicely with water and then roughly chop strawberries. Transfer them to a grinder jar and blend to foam a puree.
- Put a pan on low medium heat. Transfer strawberry puree into the pan and cook it for 3-4 minutes till it starts thicken.
- At this stage, add maple syrup and cook further for few seconds.
- Switch off the flame and let it cool completely.
Making of base for eggless strawberry cheesecake
- Grind biscuits and peanuts to make a coarse powder. Add butter to the mixture and mix well.
- Grease a 6 inch loose bottom cake tin with butter and transfer the mixture to it.
- Lightly press it make a 1/2 inch thick layer.
- Cover it and refrigerate it for 20-30 minutes.
- In a bowl melt white chocolate either in a microwave or in a double boiler. Keep aside and let it cool.
Making of strawberry cheesecake filling
- In a bowl add room temperature whipping cream. Whip it till it starts foaming soft peaks.
- Now add room temperature cream cheese, strawberry sauce, melted white chocolate and whip them together till it becomes a thick creamy mixture.
- Transfer this mixture over the base and spread evenly. Tap for 2-3 times. Wrap it with plastic film and refrigerate it for 8-10 hours or best overnight.
- After that, remove from the mould and cut it into slices and serve. ENJOY!
Video
Notes
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