Don’t you just love desserts that look elegant but are simple to make? This No Bake Strawberry Cheesecake is one of them.
Strawberries are one of our favorite fruits and we absolutely love eating them. Last year I made these Chocolate Covered Strawberries and we enjoyed eating them. This year as soon as strawberries were available in the market I wanted to make a dessert with it. There were so many ideas in my head but I’ve wanted to make a cheesecake since forever.
I was always hesitant to try making baked cheesecake at home because there are so many do’s and don’ts and if you miss one step in the recipe the outcome can be totally different from what you expect. That is why I tried making a no-bake cheesecake once. The recipe called for the use of gelatin and because I forgot to bloom the gelatin, it turned out like a pudding instead of a cheesecake. Thankfully it tasted good but I was still heartbroken. I have been avoiding making cheesecakes ever since until I came across this recipe recently from one of my favorite blogs. It was for a No Bake Strawberry Cheesecake and it didn’t even require gelatin. This recipe was perfect and since I’ve always wanted to make a cheesecake I was super excited to try it out.
The recipe is fairly simple to follow and the hardest part was waiting for the cheesecake to chill. This cheesecake is so delicious and the strawberry flavor is really amazing. It is light, creamy and not very heavy and the crust is nice and buttery. The best part is that you can make it in individual glasses instead of making one big cheesecake. This makes it easier for serving and for portion control too.
I think this no-bake strawberry cheesecake will make a perfect dessert for Valentine’s Day. You can make two individual servings or make one serving so that you and your significant other can share it.
Make it for your family and friends and they will surely love it. And because it is egg free and gelatin free, everyone can enjoy it.
No Bake Strawberry Cheesecake
Ingredients (1 cup = 250 ml)
Servings: 4 medium size glasses
For the base:
- 10 to 12 biscuits*
- 1/3 cup melted butter
For the cheesecake:
- 180 gms cream cheese**
- 4 tablespoons icing/ confectioners’ sugar***
- ½ cup whipped cream****
- ¼th cup condensed milk
- 200 gms strawberries, pureed
- 1 teaspoon vanilla essence (optional)
For the strawberry sauce:
- ½ cup fresh strawberries
- 1 to 2 tablespoons regular granulated sugar
- 1 teaspoon lemon juice
- For the base, first put the biscuits into a food processor and blitz them till they form sand-like texture. You can also put the biscuits into a bag and smash it with a rolling pin until it forms fine crumbs.
- Place the biscuits into a bowl and mix in the melted butter. Divide the mixture equally into glasses and using a round glass or container press the mixture into the bottom of the glasses. Refrigerate it for around 20 mins so that it can set.
- Using a hand whisk or a stand mixer beat the cream cheese until it turns creamy. Then add in the pureed strawberries, sugar, whipped cream, condensed milk and vanilla essence and mix well.
- Spoon the mixture into the glasses and refrigerate them. Allow it to set for at least 3-4 hours or overnight.
- To make the strawberry sauce, add all the ingredients into a pan and cook for around 5 mins until the strawberries turn soft. Then once the mixture is cooled, puree it with the help of a blender.
- Once the cheesecake has set, add the puree on top of it. Garnish the cheesecake with some fresh strawberries and serve.
- *You can use graham crackers or any crackers, digestive biscuits or tea biscuits that are available where you live. I have used regular tea biscuits (Marie biscuits).
- ** You can use any brand of cream cheese that is easily available in your local stores. I have used Britannia cream cheese. You can also use pureed cottage cheese or hung yogurt in place of cream cheese.
- *** Do not substitute the icing/ confectioners’ sugar with regular sugar or caster sugar since they are grainy and the cheesecake will not have the desired smooth texture.
- **** Since we are not using any setting agent, make sure that the whipping cream you are using has more than 35% fat so that it whips up nice and thick.
Thank you for going through our recipe. In case you make this, do share a picture with us on instagram (either @the_epicurious_explorers or @ suz_bakes), or via email (theepicuriousexplorers@gmail.
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