This no bake strawberry cheesecake recipe is the perfect dessert for a hot summer day. The no-egg, no-bake cheesecake filling requires just two ingredients – mascarpone cheese and sugar! This delicious dessert is so easy and takes just 10 minutes to prepare!
- Ingredients
- How to make No Bake Strawberry Cheesecake
- Storage
This delicious strawberry cheesecake has a wonderful creamy texture.
A crunchy digestive biscuit crust is topped with a simple mascarpone cheesecake filling and a sweet and tart strawberry sauce. I love adding some fresh strawberries during British strawberry season.
Any leftover strawberries go into strawberry desserts such as Fresas con Crema (Mexican Strawberries and Cream) for a quick no cook, no bake dessert recipe!
I love how the filling is so quick to prepare – just 2 ingredients and you have the perfect no bake cheesecake recipe! The cream cheese filling remains light and fluffy. It is also gelatin-free.
I tend to prepare this cheesecake in jars so I do not have to worry about the filling setting. You could however, still prepare this in a springform pan. Sometimes I use martini glasses or cups like in this no bake mango cheesecake .
Some baked cheesecake recipes we also prepare are eggless cheesecake , vegan burnt basque cheesecake and instant pot mango cheesecake
Ingredients
For the cheesecake mixture:
Mascarpone cheese
A mix of icing sugar and caster sugar . Icing sugar contains a small amount of corn starch which helps to stabilise the filling. If you only have caster sugar, use that only and make cheesecake jars.
If you have regular sugar, you can make caster sugar at home by grinding down granulated sugar to a powder. You could use brown sugar but it will impart a different taste and colour.
Optionally fold in whipped heavy cream. Heavy whipping cream that is whipped to soft peaks will make the filling even lighter and more creamy
Optionally add a teaspoon of vanilla extract which goes wonderfully with the strawberry flavor.
For the base:
Digestive biscuits or Graham crackers
Melted butter – use either salted or unsalted butter
For the strawberry sauce:
Fresh or frozen strawberries
Regular sugar
Optional toppings
Pipe whipped cream that has been whipped to stiff peaks
Top with mixed fresh fruit
Spoon over fresh strawberry puree
Top with a spoon of strawberry jam
How to make No Bake Strawberry Cheesecake
Firstly, prepare the biscuit layer.
Crush your biscuits in a food processor on high speed until fine crumbs form. You can also crush the biscuits using a rolling pin.
Place in a separate bowl and mix in the melted butter well. You do not need much butter if serving in jars otherwise the crust will harden too much in the fridge.
Spoon or spread the crust mixture into an even layer in the cake tin or jars.
Set the prepared crust aside
In a large bowl, whip the mascarpone cheese and sugar using a wire whisk or spoon. The best way to do this is using room temperature cream cheese as it beats much quicker.
Or, use an electric mixer or stand mixer with the paddle attachment at low speed or medium speed for around 30 seconds.
Mix in vanilla extract if using.
Spoon or pipe the cream cheese mixture onto the graham cracker crust.
Place the cheesecakes in the fridge to set for 2 hours.
Meanwhile, prepare the strawberry sauce.
In a small saucepan, heat either fresh or frozen strawberries with sugar over a medium heat.
In around 5 minutes, the strawberry mixture will thicken.
You can leave the sauce with bits or blend using an immersion blender to make it smooth. Optionally add a drop of lemon juice
Allow the sauce to cool before adding to the top of the cheesecake.
Storage
The cheesecake can be stored in the fridge for up to 2 days. Keep away from strong smells and keep covered with plastic wrap or use an airtight container.
Leftover strawberry sauce will keep for 1 week in the fridge. It can be used to top ice creams or panna cotta.
More Egg Free and Gelatin Free Recipes
Mango Panna Cotta
Vegan Jelly/Jello
Mango Eton Mess
Egg-free Nog
Chocolate Mousse without Egg
Mango Pancakes No Egg
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
No Bake Strawberry Cheesecake (No Gelatin)
Equipment
- 4 jars ( I used 220ml weck jars)
- 1 Bowl
- 1 Spoon
- 1 pan
Ingredients
Strawberry Sauce
- 300 grams strawberries I have used frozen
- 50 grams sugar
- 25 ml water
Eggless Cheesecake
- 10 digestive biscuits or graham crackers
- 4 tablespoon unsalted butter melted
- 500 grams mascarpone cheese at room temeprature
- 150 grams caster sugar or powdered sugar
- 2 tablespoon icing sugar confectioners’ sugar
- 1 teaspoon vanilla extract optional
Garnish (optional)
- 4 strawberries fresh
- 1 tablespoon mint leaves fresh
Instructions
Strawberry Sauce for Cheesecake
- In a pan take 300 grams strawberries , 50 grams sugar and 25 ml water .
- Bring it to boil over medium heat. Simmer on low heat. In around 5 minutes, the strawberry mixture will thicken.
- You can leave the sauce with bits or blend using an immersion blender to make it smooth. Optionally add a drop of lemon juice.
- Allow the sauce to cool before adding to the top of the cheesecake.
No Bake Cheesecake
- Crush or grind the 10 digestive biscuits in a coffee grinder. You can also crush the biscuits using a rolling pin.
- Add 4 tablespoon unsalted butter in ground biscuits, mix well.
- Divide the biscuit mixture (crust) in 4 jars or ramekins.
- Press lightly using a spoon.
- Set the prepared crust aside
- In a big mixing bowl add 500 grams mascarpone cheese , 150 grams caster sugar and 2 tablespoon icing sugar
- Whip or mix well using a wire whisk or stand mixer with the paddle attachment at low speed or medium speed for around 30 seconds.
- Mix in vanilla if using.
- Spoon or pipe the cream cheese mixture onto the graham cracker crust.
- Place the cheesecakes in the fridge to set.
- Spoon a few tablespoons of cooled strawberry sauce on top of the cheesecake before serving.
- Garnish the cheesecake with fresh strawberries and mint leaves.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
No Bake Strawberry Cheesecake (No Gelatin)
Equipment
- 4 jars ( I used 220ml weck jars)
- 1 Bowl
- 1 Spoon
- 1 pan
Ingredients
Strawberry Sauce
- 300 grams strawberries I have used frozen
- 50 grams sugar
- 25 ml water
Eggless Cheesecake
- 10 digestive biscuits or graham crackers
- 4 tablespoon unsalted butter melted
- 500 grams mascarpone cheese at room temeprature
- 150 grams caster sugar or powdered sugar
- 2 tablespoon icing sugar confectioners’ sugar
- 1 teaspoon vanilla extract optional
Garnish (optional)
- 4 strawberries fresh
- 1 tablespoon mint leaves fresh
Instructions
Strawberry Sauce for Cheesecake
- In a pan take 300 grams strawberries , 50 grams sugar and 25 ml water .
- Bring it to boil over medium heat. Simmer on low heat. In around 5 minutes, the strawberry mixture will thicken.
- You can leave the sauce with bits or blend using an immersion blender to make it smooth. Optionally add a drop of lemon juice.
- Allow the sauce to cool before adding to the top of the cheesecake.
No Bake Cheesecake
- Crush or grind the 10 digestive biscuits in a coffee grinder. You can also crush the biscuits using a rolling pin.
- Add 4 tablespoon unsalted butter in ground biscuits, mix well.
- Divide the biscuit mixture (crust) in 4 jars or ramekins.
- Press lightly using a spoon.
- Set the prepared crust aside
- In a big mixing bowl add 500 grams mascarpone cheese , 150 grams caster sugar and 2 tablespoon icing sugar
- Whip or mix well using a wire whisk or stand mixer with the paddle attachment at low speed or medium speed for around 30 seconds.
- Mix in vanilla if using.
- Spoon or pipe the cream cheese mixture onto the graham cracker crust.
- Place the cheesecakes in the fridge to set.
- Spoon a few tablespoons of cooled strawberry sauce on top of the cheesecake before serving.
- Garnish the cheesecake with fresh strawberries and mint leaves.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Palak Paneer is a classic North Indian curry prepared with cubes of Indian cottage cheese simmered in a spiced spinach sauce. I use homemade paneer .
Palak paneer is a popular North Indian dish. The main ingredients include fresh spinach (palak), paneer, garlic, ginger, onions, tomatoes, and a blend of aromatic spices.
The dish has a rich, creamy texture with a mildly spiced and earthy base, often enhanced with a touch of cream or butter. It pairs well with naan, roti, or rice, making it a comforting meal.
If you love palak paneer, try my Punjabi Saag Paneer that has slight variations to the recipe.
If you own an Instant Pot, you can follow my quick Instant Pot Palak Paneer .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Spinach – I recommend using fresh mature spinach, however baby spinach works fine too. In Indian grocery stores you can find Indian/Pakistani spinach called Palak.
You can use frozen spinach if fresh is not available.
Paneer – fresh homemade paneer or store-bought paneer works perfectly in this recipe. For vegan palak paneer replace paneer with firm tofu. If paneer is not available or you can’t make it at home, another option for you is halloumi cheese.
Onion , garlic, ginger and green chili – all finely chopped and a must for authentic curry recipes. When pressed for time, I tend to use my frozen onion tomato bhuna masala for Punjabi curries.
Tomatoes – pureed or use passata.
Spice powders – red chilli powder, turmeric, ground cumin coriander and garam masala. Indian curry powder is an another option instead of garam masala.
Kasoori methi (dried fenugreek leaves) add depth of flavour. Every Indian/Pakistani and Bangladeshi restaurants use kasoori methi for North Indian style or Punabi style curries. I like to use it in my dal makhani and authentic chana masala recipe .
Oil – I have used flavourless oil. For rich, restaurant style and aromatic curry use ghee or butter.
Cream is optional although for restaurant style palak paneer it is essential. For vegan options use cashew cream or any other dairy free cream.
Tips
- To keep the vibrant green colour of the spinach, add pinch of sugar in the boiling water whilst blanching the spinach. Add few drops of lemon juice once the curry is done.
- Remove the water from the blanched spinach as much as you can to prevent watery palak paneer.
- Soak paneer cubes in hot water for 10-15 minutes if using store bought paneer to make it soft and plump.
- I like to keep my spinach mix slightly bitty with some texture. Not cut leaves, but not puree either. It is totally up to you how you like it.
- This step is optional but if you are cooking for dinner parties or occasions, pan fry the paneer, before adding it to the spinach mix for a luxurious finish.
- To make thinner spinach sauce, add some whole milk along with the cream.
- Not everyone does this, but I like to add a tiny pinch of sugar and few drops of lemon juice, when the curry is done to balance the flavours.
Serving Suggestion
Serve palak paneer Indian restaurant style with garlic and coriander naan , or peshwari naan . I prefer wholewheat roti or plain paratha .
Complete the meal or make a spread with brinjal bhaji , or bhindi bhaji , dhaba dal fry , jeera rice and kachumber or Indian onion salad .
Browse through my collection of other Indian Vegetarian Curries to pair alongside.
Storage
Store leftover palak paneer in an airtight container and keep refrigerated for up to 3 days.
Palak paneer can be frozen for up to 1 month, if made with fresh spinach. Allow to thaw and reheat thoroughly in the microwave or stove top.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Palak Paneer
Equipment
- pan
- Blender Food Processor
Ingredients
- 5 cups spinach
- 2 cups paneer
- 1 cup onion
- 1 tablespoon garlic
- 1 tablespoon ginger
- 1 tablespoon green chillies
- ½ cup tomatoes pureed
- ½ teaspoon tumeric powder
- 1 tablespoon red chilli powder
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- 3 tablespoon oil
- ½ teaspoon cumin seeds optional
- ¼ cup cream optional
- 1 teaspoon sugar optional
- 1 tablespoon kasuri methi dry fenugreek leaves
Instructions
Blanch Spinach In Pot/Pan
- Bring lots of water to a boil in a large pot/pan.
- Add spinach, a pinch of sugar and blanch for only 3 minutes.
- Drain in a colander and rinse with cold water and set aside to remove access water.
In the Microwave
- Take spinach with 1/2 cup water in a microwave proof bowl and cook for 5-7 minutes.
Pan Fry Paneer
- If you want to add golden paneer pieces, pan fry paneer cubes in very little oil in non-stick pan for 5-6 minutes until golden all over.
- Remove the paneer and set aside.
Onion Tomato Masala
- Meanwhile peel the onion, garlic, ginger and crush with green chillies.
- Heat oil in a heavy bottom pan, add cumin seeds and then the onion mixture.
- Fry it on medium heat for 5-7 minutes or until light brown.
- Add pureed tomato and add all Indian spices, kasoori methi and cook till you see oil leaving the masala.
- Add blanched spinach in a blender jug and make a coarse paste.
- Tip in the spinach in to the onion tomato masala and mix well.
- Pour in the cream, season with salt and then add paneer cubes.
- Combine everything and allow the curry to cook for at least 7-8 minutes on medium heat.
- Finish it off with adding a pinch sugar and a dash of lemon juice.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2010.
