No Bake Eggless Strawberry Cheesecake(No Added Sugar)

Babita Singh

This no-bake eggless strawberry cheesecake is a show-stopper. Made with only 4 ingredients it is very easy to assemble and tastes amazing.

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Course Dessert

Cuisine American, International

Servings 10 Servings

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

1. Use any whole-grain biscuit of your choice for a health-friendly cheesecake.

2. Don't grind biscuits to a very fine powder, little coarseness adds a crunch to the base.

3. Try to use fresh bright red colour sweet strawberries otherwise, we have to add sugar to balance out their tanginess.

4. To set, refrigerate the cheesecake least 7-8 hours. 5. You can make it ahead and can store it for up to 3-4 days in the refrigerator.

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