Eggless strawberry cheesecake recipe - This is egg free and no bake cheesecake. Make different elements and assemble, then let the fridge do its job of setting.
Eggless strawberry cheesecake recipe
Ingredients
For strawberry sauce:
- ¾ cup Strawberry puree
- 1 teaspoon Corn flour (Corn starch)
- 3 tablespoon Sugar or to taste, as per your strawberry sweetness
For bottom crust:
- 1 cup Graham cracker crumbs or crushed digestive biscuits
- 2 tablespoons White granulated sugar
- ¼ cup Butter melted
For eggless strawberry cheesecake recipe:
- 225 grams or 8 oz Cream cheese at room temperature
- 400 grams or 14 oz Sweetened condensed milk
- ⅓ cup Lemon juice
Instructions
Making strawberry sauce.
- Take strawberry puree in a saucepan. Turn on the gas on medium heat.
- Add sugar and mix it.
- Add corn flour and mix it so there are no lumps.
- Let it simmer for 8-10 minutes or till sauce thickens.
- Let it cool completely. It will thicken more as it cools down.
Making bottom crust:
- In a bowl, take graham cracker crumbs, sugar and melted butter. Mix well.
- You might need to adjust the butter quantity. If crumbs looks dry then add some more butter.
- Press crumbs evenly in the bottom of the springform pan or pie plate.
- And keep in refrigerator about 15-20 minutes to set or till your prepare cheesecake mixture.
Making strawberry cheesecake:
- Take soften cream cheese in a bowl. Beat it using hand mixer or using whisk by hand till it is creamy and smooth.
- Add sweetened condensed milk Beat it again till mix properly.
- Add lemon juice And beat it again till incorporated well.
- Pour it on prepared bottom crust. Spread it evenly and smooth it back of the spoon.
- Now add dollop of cooled sauce here and there. Use only ¼ cup of sauce, remaining will be used while serving.
- Use butter knife and run through cheesecake filling and make swirls. Be careful not to run knife into bottom crust.
- Pop it into refrigerator for 8 hours of overnight till set.
- After it sets, unmold it.
- Slice it, serve with remaining strawberry sauce.
Nutrition
Check out more Strawberry recipes
Strawberry Jam // Strawberry milkshake // Strawberry mousse // Eggless strawberry bread
It has full of strawberry flavor which is slightly tangy and sweet. This will cut the richness of the cream cheese. The perfect flavor combination.
I have made the swirls of strawberry on top. It makes the dessert beautiful
Strawberry is our favorite fruit which we like to eat as such. But on occasion I make dishes using this. This cheesecake is one of it.
This strawberry cheesecake is perfect make ahead dessert for your guests. Make a day before and keep in the fridge. When ready to serve, dizzle the sauce and top with whipped cream. I am sure your guests will be impressed.
How to make eggless strawberry cheesecake (Step by Step Recipe with Photos):
1) Start by making strawberry sauce. Take strawberry puree in a saucepan. Turn on the gas on medium heat. Add sugar and mix it.
2) Add corn flour and mix it so there are no lumps.
3) Let it simmer for 8-10 minutes or till sauce thickens.
4) Let it cool completely. It will thicken more as it cools down. For quicker cooling, pop it into refrigerator for some time. If you want smooth sauce then you can strain it. Since I don’t mind eating those crunchy seeds, so I did not.
5) Now let’s make the crust. In a bowl, take graham cracker crumbs, sugar and melted butter.
6) Mix well. You might need to adjust the butter quantity. If crumbs looks dry then add some more butter.
7) Press crumbs evenly in the bottom of the spring-form pan or pie plate. And keep in refrigerator about 15-20 minutes to set or till your prepare cheesecake mixture.
8) Now for cheesecake mixture, take soften cream cheese in a bowl.
9) Beat it using hand mixer or using whisk by hand till it is creamy and smooth.
10) Add sweetened condensed milk.
11) Beat it again till mix properly.
12) Add lemon juice
13) And beat it again till incorporated well.
14) Pour it on prepared bottom crust. Spread it evenly and smooth it back of the spoon.
15) Now add dollop of cooled sauce here and there. Use only ¼ cup of sauce, remaining will be used while serving.
16) Use butter knife and run through cheesecake filling and make swirls. Be careful not to run knife into bottom crust.
17) Pop it into refrigerator for 8 hours of overnight till set. After it sets, unmould it.
18) Slice it, serve with remaining strawberry sauce.
Serving suggestion: Drizzle the leftover strawberry sauce on top and serve as a dessert. You can also top it with dollop of whipped cream.
Hi Kanan, can you please provide brand of cream cheese that you have used? With so many brands available, kinda confused.
Thanks!
I have used philadelphia cream cheese
Hello, how many would people would this portion of cheesecake serve? I need to make enough for 15-20 people.
this has thin layer, so it can be served to 6 people.
double or triple the cream cheese filling and increase the strawberry sauce to accommodate 15-20 people.
Now it has thick layer so you can cut into small pieces to serve more people.
OR
make 2-3 cheesecakes.
Nice cheesecake recipe
Thank you
Hi thanks for d recepe.
I made it yesterday. Kndly help me wid the foll problem.
I followed d recepe as is, but
It did not set properly.
Secondly it was toooooo sweet.
Thirdly I set in a big bowl.
As I did not have a pie dish.
Could d bowl be the reason for it not setting.
Do let me know if I can halve the qnty of condense milk.
Kndly email to me please
Since this is eggless and there is no gelatin, this cheesecake needs to be set in thin layer.
We cannot set in bowl or thick layer.
Addition of lemon juice will balance the sweetness. But still if you find it sweet yes you can reduce the condensed milk.
Quick question, is corn flour the same as cornstarch? If not where do I find corn flour, a speciality store?
corn flour and corn starch are same