Eggless no bake Strawberry cheesecake|How to make strawberry cheesecake|No bake strawberry cheesecake|Eggless cheesecake recipe with step by step instructions
This Strawberry Cheesecake features a creamy cheesecake on a biscuit-butter crust topped with fresh Strawberry glaze.
The recipe to make no bake eggless strawberry cheesecake is fail proof, super easy to make, a crowd pleaser dessert that is smooth and delicious.
4th Anniversary of my blog
It’s celebration time as it’s 4th Anniversary of my blog. It makes me super happy, as I am doing what i love the most. Cooking is my passion and sharing my creations with the world is so much satisfying. So what better than making Cheesecake to celebrate the occasion 😋
It’s no secret that we all love a silky smooth and jiggly cheesecake. I’ve made several of them over the last few years.
My most popular one Virgin Pinacolada no bake cheesecake and followed by that is my favorite Strawberry cheesecake cupcakes.
Eat local and fresh produce, Strawberries
This time of the season all you see is Strawberries everywhere. I love this bright red juicy fruit and wait eagerly for this to arrive in the markets.
However, they are almost gone and out of season here, and I was lucky to make this cheesecake from the last batch of strawberries I recently bought.
Why I chose no bake cheesecake?
Making cheesecake sometimes can be tricky and you might be feeling reluctant in baking a cheesecake. So be sure about this no fail recipe that doesn’t need any baking.
What if I have no access to cream cheese for making cheesecake?
No worries at all, for making cheesecake you may use hung curd or cottage cheese/paneer instead. If you are looking for these kind of recipes for making cheesecake, then check out my blog for –
Beetroot hung curd mini cheesecake
What are the layers required to make Cheesecake
To make a cheesecake, we will need 3 layers.
Bottom Layer:
To put the cheesecake together, we start with the biscuits/cracker & butter crust.
Middle layer :
Next you’ve got the cheesecake filling. Use any fruit to make this along with cream cheese, hung curd/ paneer/cottage cheese and condensed milk.
Then comes the best part – it’s a no bake Cheesecake so it doesn’t require any baking. Just chill it in the fridge and enjoy.
Top layer :
The topping is the most delicious strawberry sauce glaze, made with fresh strawberries puree, sugar & gelatin.
Is it difficult to put together?
It is one of those desserts which is quite simple to make but looks as if you have slogged for hours. The only word of advice, follow the recipe to the T, and be precise with the cheesecake ingredients.
The next time I make cheesecake, which is going to be soon, with king of fruit mango, I intend to use all easily available local ingredients. Stay tuned for the lipsmacking good mango cheesecake.
Step by step instructions and pictorial presentation to make no bake Strawberry cheesecake
For the base layer
Grease and line the sides of 6 inch spring form cake tin with butter or oil. Using butter paper cover the sides only.
Break the biscuits and put them in blender to blend till the biscuits are like fine crumbs. To this add melted butter and mix well with your palm.
It should resemble like wet sand or to check if it requires more butter, take a handful of biscuits mix and try to shape it like ladoo. If it doesn’t, add more melted butter little by little.
And If the ladoo takes the shape well then after that press this mixture and spread it over the bottom/base of spring form cake tin evenly. Press it well with the back of steel glass/bowl to make it smooth and even.
Leave it in the fridge to chill. I kept this to chill for 2 hours.
For middle layer :
Wash, wipe and hull the strawberries (around 20 pieces) and blend them until it’s pureed. It should weigh around 240 gms in total.
To make middle layer we will need around 175 to 180 grams of puree. So weight it and remove the extra in a bowl to be used later on to make top layer, strawberries glaze.
Transfer the 175 to 180 gms of strawberry puree to a saucepan and add add 2 tbsp sugar and lemon juice to cook for a few minutes until it’s slightly thickened. Set aside to cool slightly.
In a microwave safe bowl take half cup of water. Sprinkle the gelatin over water and set aside for 5 minutes.
Then microwave it for 30 seconds. Remove and let it cool down completely. It will become an almost clear solution.
In a mixer jar add cottage cheese/paneer and condensed milk and blend till smooth. To this add fresh cream and blend well. Next add strawberry puree, vanilla extract, salt, gelatin and blend everything again.
Pour this mixture over the biscuit layer and tap on the kitchen counter lightly. Don’t forget to cover the pan and refrigerate until well set. I rested it for 8 hours.
For the glaze
In a microwave safe bowl pour water and sprinkle gelatin over it. Set aside for 5 minutes. Then micro it for 15 seconds and let it cool completely.
Meanwhile, take the strawberry puree we kept aside earlier. To this add sugar and mix well. Mix cooled gelatin. Stir everything well.
Bring the spring form tin from the fridge and pour the strawberry glaze over the set cheesecake with help of back of spoon. This step will prevent blending of two layers.
Cover this and refrigerate again for about 6 to 8 hours or overnight, until well set.
Once it’s fully set, remove the spring form pan ring gently and remove the butter paper from sides.
Place this on serving tray and cut into pieces.
This easy peasy strawberry cheesecake is a delight to eat! So grab a fork and dig in!
I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you. Let me know if you have any questions below in the comment section.
You can follow me on Facebook, Instagram, Pinterest, and on Twitter.
I will see you soon with yet another interesting recipe. Come right back a I love to have you around.
Happy Cooking
Regards❤️
Lata
Recipe adaptation from here.
Recipe card
- For the base layer
- Marie gold biscuits - 18 to 20
- Butter - 50 gms
- For the middle cheesecake layer :
- Strawberry puree - 175 gms
- Cottage cheese/paneer - 100 gms
- Lemon juice 1 tsp
- Condensed milk - 250 gms
- Fresh cream - 150 ml
- Vanilla essence - 1 tsp
- Sugar - 2 tbsp
- Salt - ½ tsp
- Gelatin - 1.5 tbsp (or) agar agar - 2 tbsp
- Water - ½ cup
- For the strawberry glaze
- Strawberry puree - ½ cup
- Sugar – 1 tbsp
- Gelatin - 2 tsp
- Water - 3 to 4 tsp
- For the base layer
- Grease and line the sides of 6 inch spring form cake tin with butter or oil. Using butter paper cover the sides only.
- Break the biscuits and put them in blender to blend till the biscuits are like fine crumbs. To this add melted butter and mix well with your palm.
- It should resemble like wet sand or to check if it requires more butter, take a handful of biscuits mix and try to shape it like ladoo. If it doesn't, add more melted butter little by little.
- And If the ladoo takes the shape well then after that press this mixture and spread it over the bottom/base of spring form cake tin evenly. Press it well with the back of steel glass/bowl to make it smooth and even.
- Leave it in the fridge to chill. I kept this to chill for 2 hours.
- For middle layer :
- Wash, wipe and hull the strawberries (around 20 pieces) and blend them until it's pureed. It should weigh around 240 gms in total.
- To make middle layer we will need around 175 to 180 grams of puree. So weight it and remove the extra in a bowl to be used later on to make top layer, strawberries glaze.
- Transfer the 175 to 180 gms of strawberry puree to a saucepan and add add 2 tbsp sugar and lemon juice to cook for a few minutes until it's slightly thickened. Set aside to cool slightly.
- In a microwave safe bowl take half cup of water. Sprinkle the gelatin over water and set aside for 5 minutes.
- Then microwave it for 30 seconds. Remove and let it cool down completely. It will become an almost clear solution.
- In a mixer jar add cottage cheese/ paneer and condensed milk and blend till smooth. To this add fresh cream and blend again. Next add strawberry puree, vanilla extract, salt, gelatin and blend everything again.
- Pour this mixture over the biscuit layer and tap on the kitchen counter lightly. Don't forget to cover the pan and refrigerate until well set. I rested it for 8 hours.
- For the glaze
- In a microwave safe bowl pour water and sprinkle gelatin over it. Set aside for 5 minutes. Then micro it for 15 seconds and let it cool completely.
- Meanwhile, take the strawberry puree we kept aside earlier. To this add sugar and mix well. Mix cooled gelatin. Stir everything well.
- Bring the spring form tin from the fridge and pour the strawberry glaze over the set cheesecake with help of back of spoon. This step will prevent blending of two layers.
- Cover this and refrigerate again for about 6 to 8 hours or overnight, until well set.
- Once it's fully set, remove the spring form pan ring gently and remove the butter paper from sides.
- Place this on serving tray and cut into pieces.
- This easy peasy strawberry cheesecake is a delight to eat! So grab a fork and dig in!
Pin it for future reference :
Exactly… Nothing could be a better recipe and better post to put forth on a very special occasion. For a blogger, anniversary of his/her blog is more precious than his own b’day/annv.
Congratulations for the anniversary and wonderful post indeed.
Thank you Shailender for your warm wishes. It means a lot to me.
Bahut mast hai
Shukriya Tirthdeo ji.
What a spectacular cheesecake Lata! Perfect for a blog anniversary! Congratulations! Keep on rocking girl!
Thank you Sandhya.
Happy 4th Blog Anniversary Lata. Wish you many many more such milestones.
Your no bake strawberry cheesecake looks just perfect for your blog anniversary. Looks so colorful, creamy and delicious.
Thank you Pavani for your warm wishes.
Happy blog anniversary Lata. I always skip trying cheesecake because of the acquired taste of cream cheese. This recipe is perfect for me to try.
Thank you Sapna.
First of all, many congratulations for your blog’s 4th Anniversary. Perfect dish to celebrate this special occasion. Truly the cheesecake looks so inviting and delicious. Would love to try whenever strawberries are in season next…
Thank you Anshu for your warm wishes. Please do try this turned out amazing.
Awesome, love this. It is perfectly made. Congratulations on your blogversary, keep sharing your creations.
Thank you Jayashree.
Congratulations on your blog’s 4th anniversary! The cheesecake looks marvelous and strawberry is one of my favorite flavor. I have not yet made my own cheese cake and I am looking forward to making it soon.
Thank you Sandhya for your kind wishes.
Awesome and so beautiful. Such a refreshing summery dessert ,love strawberry cheesecake.I’ve yet to use Marie gold biscuits for the crumb layer as I usually use digestives or Oreo. Doesn’t Marie Gold get too soft?
Marie gold biscuits works perfectly fine Mayuri. Thank you for writing in.
One of my favourite cheesecake and always love no-bake cheesecake. Such gorgeous layers and colours in this pudding.
Thank you Jagruti.
Many congratulation on yours 4rth blog anniversary !!! This is a perfect choice for celebration. The strawberry cheescake looks really awesome and love the fact that it is not baked one. Lovely clicks too 🙂
Thank you Sasmita for your warm wishes. I am glad you loved the no bake cheesecake.
Happy Blogversary dear. The strawberry cheesecake is the perfect way to celebrate. The cheesecake looks gorgeous and delicious
Thank you Lathiya for you warm wishes.
Congratulations on 4th anniversary of your blog. Gorgeous cheesecake is definitely a great dessert to celebrate the milestone. The layers and colours looks absolutely stunning!
Thank you Geetha for your kind wishes.
Hi can I know how much of cream cheese is necessary? The amount isn’t Included in the recipe..
Thanks for bringing this to my notice Sarah. Updated the recipe now.
I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.
Thank you for your wonderful feedback. Glad to hear that you loved the recipe.
Hi! Is it possible to skip the strawberry puree for the second layer and make it a plain cheesecake? Love the blog!
Hey Amber. I am so happy to hear that you loved my blog.
Yes, you may skip that layer but I would suggest you to go for it, as it balances the sweetness of the cheesecake.
Looks so yummy, will try soon.
Glad to know that you liked the cheesecake recipe. Thank you Rajesh Kumar.
The recipe looks awesome! I am planning to bake this one for my husband’s b’day! I don’t give store bought biscuits to my toddler. Can u bake cookies at home and crush them instead for the Marie biscuit part? Is there a healthier alternative to that?
Hi Shreya. You can certainly bake cookies at home. Moreover I have a fabulous cheesecake post named Hung Curd Cheesecake With Almond-Oats Crust (Baked)
Recipe link
https://yummytalesoftummy.com/hung-curd-cheesecake-with-almond-oats-crust/
You may alternatively use this base for cheesecake. But since that needs to baked, you may blind bake it for 5 to 7 minutes.
Or just dry roast the oats, cool and coarse grind it and then mix with other ingredients for base and don’t bake.
Hope this helps. Glad you liked the recipe and I am waiting for your feedback. My best wishes for your hubby’s birthday.
Thank you and Keep visiting my blog for more interesting recipes.
Can i use cream cheese instead of paneer?
Hi Sadaf, yes you can use cream cheese.
Hi my cheese cake did not set infact its been more than 8 hours and its still runny. Have done everything to the recipe what donu think could have gone wrong?
Hi Sadaf. May I know what setting agent did you use?
Thanks for this amazing recipe. The cake come out really well. However, the base was harder than usual – I used parle-g biscuits. Could you tell me how to soften the base next time?
Hi Ambika. First of all thank you for the wonderful feedback.
The reason behind Biscuit base turning hard might be when amount of butter used is less than mentioned.
It’s always good to use Marie Biscuits for making cheesecake base, do take care that next time while making cheesecake and I am sure it will give you desired results.
Thank you once again for writing in and stay tuned for more interesting recipes.
Hi..Many congratulations!!
Can I use Digestive biscuits?
Can I use Amul pack cream?
Hi Pooja. Yes you may use digestive biscuits and amul pack cream.
Thank you for writing in.
Hi Lata
I tried this recipe..everything went well and upper portion is very delicious ,but the crust remained very hard ,Can u suggest few Points:
1. Do we have to freeze it in freezer and then to be serve ?
2. Or we have to transfer it to fridge after refrigeration for few hours before serving ?
3 Please suggest the solution for hard base.
Thanks
Hi Pooja first of all thank you for writing in.
The reason crust being hard could be more amount of butter used than specified. No worries it will come back to normal once you keep it on the room temperature for a while.
No freezing is required as recipe calls for minimum 8 hours of normal refrigeration.
And cheesecakes are always kept and served chilled.
Hope this helps.
Your eggless strawberry cheesecake recipe is amazing and I want to try. As a vegetarian I’m not using gelatin powder. For strawberry glaze, can we use agar agar ?
Yes you can in same quantity. Glad to know that you liked the cheesecake recipe. Thank you so much.
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