No Bake Strawberry Cheesecake 🍓 with A Salted Almond Crust 😋

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture and flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

graham cracker crumbs

🥗Healthier: oatmeal

💰Cheaper: crushed cookies

Oatmeal is a healthier base option.

Add the biscuits to a food processor and buzz for around 30 seconds. Add the salted almonds and buzz for another 30 seconds.

Melt the butter in the microwave (or stove top) and add to the biscuits with a pinch of salt, ground cinnamon, and nutmeg and buzz for another 30 seconds. It should form tiny balls.

Spoon the biscuit mix into your cake tin (if you’re using a metal tin, don’t forget to grease the tin before use). Use a flat-bottomed glass or jar to press down the mixture into an even layer.

Refrigerate until required in the next step.

In a large mixing bowl, add the cream cheese and confectioners (icing) sugar and mix by hand until smooth. It should take around a minute.

Add the vanilla essence and slowly mix in the double cream a little at a time, and continue to mix until you see soft peaks. It should take around 2-3 minutes.

Add the chopped strawberries and mix well.

Remove the prepared cheesecake base from the fridge and add the cheesecake filling with a large spoon or spatula. There is no need to smooth the topping perfectly as we will be adding lots of strawberries on top.

Give the strawberries a rinse first. Allow to dry and then remove the green stems and cut each strawberry in half (you may want to cut it into slices if using larger strawberries).

Arrange strawberries on top of the cheesecake.

Carefully cover your cheesecake and refrigerate for at least 2 hours (6 hours or overnight is even better). This will allow the filling to harden and will make serving slices easier.

Loosely chop 200g (7 oz.) of fresh washed strawberries.

Add the chopped strawberries to a pan on medium heat. Add 2 tablespoons of sugar and keep stirring until the strawberries start to reduce. Do not use a high heat. Aim for a low simmer with a few bubbles.

Simmer until the strawberries have become liquid with a few lumps (around 15 minutes). Remove from the heat, and allow to cool before spooning onto the top of the cheesecake.

Remove the outer mold from the cheesecake by placing the base on a bowl or flat dish and gently wiggle the sides of the mold.

To serve, cut slices with a sharp warm knife and serve using a cake slice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens