No-Bake Strawberry Ricotta Cheesecake Cups

This no-bake strawberry cheesecake is a dessert that perfectly balances indulgence and health. It’s creamy, rich, and packed with the vibrant flavours of fresh strawberries, yet it feels light and refreshing. Unlike traditional cheesecake recipes that rely on packaged cream cheese and whipped cream, this version uses homemade fresh ricotta and Greek yogurt, making it a lighter, healthier alternative. The result is a dessert that retains all the deliciousness of a classic cheesecake while being kinder to our body.

Ingredients

The magic of this cheesecake lies in its carefully selected ingredients, all designed to offer flavor and nutrition:

• Homemade ricotta cheese: Light, creamy, and packed with protein.
• Greek yogurt: Adds a tangy note while enhancing the protein content.
• Raw sugar: A healthier alternative to refined sugar, with a subtle caramel flavor.
• Digestive biscuits or oats: A hearty base that’s wholesome and easy to prepare.
• Ghee/Unsalted butter: For binding the base, used in moderation.
• Fresh strawberries: For a vibrant, naturally sweet compote.
• A pinch of salt: Enhances the overall taste.

Nutritional Benefits

This no-bake cheesecake isn’t just delicious; it’s also good for you! Here’s why:

• High in protein: Homemade ricotta and Greek yogurt provide essential proteins, making this dessert more satisfying.
• Reduced sugar: Using raw sugar in moderation keeps it healthier without compromising on taste.
• No cream or heavy whipping agents: The absence of whipping cream makes it lighter and lower in fat.
• Rich in antioxidants: Fresh strawberries are a great source of antioxidants and Vitamin C.
• Wholesome base: Digestive biscuits or oats add fiber and contribute to better digestion.

Making ricotta at home is simple and similar to preparing paneer, a process familiar to many. Greek yogurt is readily available or can be made by straining regular dahi (curd).

This no-bake strawberry cheesecake with homemade ricotta offers a healthier way to indulge in dessert. Its lightness, rich flavours, and nutritional profile make it a perfect treat for any occasion. Whether you’re serving guests or enjoying it as a midweek dessert, these cheesecake cups are sure to impress. So, why not give this recipe a try and experience the joy of guilt-free indulgence?

Perfect for Every Occasion

These cheesecake cups are versatile and perfect for any occasion. Serve them at a dinner party, carry them to a potluck, or enjoy them as a refreshing midweek treat. The individual portions make them easy to serve and even easier to enjoy.

Embrace the joy of creating a dessert that not only satisfies your sweet tooth but also aligns with your healthy eating goals. This no-bake strawberry cheesecake is proof that wholesome ingredients can lead to extraordinary flavors.

No Bake Strawberry Ricotta Cheesecake Cups

Serves: 4 Prep Time: 25 mins Cooking Time: 25 mins 25 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

Ricotta -

• 1 liter - Full fat Milk
• 1/4 cup (60 ml) - Cream
• Juice of 2 lemons

Strawberry Compote -

• 150g - Strawberries
• 1/4 cup (40 g) - Raw sugar
• 1/4 tsp - Corn flour
• 1 tbsp (15 ml) - Water

Biscuit Base -

• 75g - Cookies/Digestive Biscuits
• 2 tbsp (12 g) - Almonds
• 2 tbsp (30 ml) - Melted ghee/butter
• 1 pinch - Salt

Cheesecake -

• 3/4 cup (150 g) - Homemade Ricotta
• 1/4 cup (40 g) - Raw sugar
• 1/8 tsp - Salt
• 2 tbsp (30 ml) -Strawberry Compote
• 2-3 tbsp (30-45 ml/50g) - Greek yogurt/Hung curd

Instructions

 

Ricotta -

1. Take the milk and cream in a heavy bottom pan, give it a good stir and place it on medium heat.
2. Once the milk is about to boil, when you notice bubbles forming around the edges and surface of the milk, switch off the heat.
3. Slowly add 1 tsp of lemon juice at a time, stirring the milk after each addition. Stop adding more juice as soon as you notice the milk curdling and the curds sticking together to form larger chunks.
4. The whey should be either whitish or lightly yellow in colour. If the whey looks greenish, you have added too much acid.
5. Strain the ricotta on a muslin lined sieve and let all the whey drain.
6. Let it cool to room temperature before using.
7. Store the ricotta in an air tight container in the refrigerator for upto a week.

Strawberry Compote -

1. Take washed and cut strawberries in a pan and add the raw sugar or Khand. Give it a mix and place the pan on low heat.
2. Once the strawberry starts to release its juices, let it cook for around 5 minutes until the strawberries have softened. If they feel firm, you can cover the pan and let it sit for around 5 more minutes.
3. Take corn flour or tapioca flour and mix it with the water. Add it to the pan and cook this for 5 more minutes, stirring regularly.
4. Take it off heat and let it cool completely.

Biscuit Base -

1. To make our biscuit base, take any cookies of your choice. You can use store bought or homemade cookies, toasted almonds and process it into coarse crumbs.
2. Add melted ghee or butter and process again until the mixture start to resemble wet sand. Divide it equally among 4-5 individual cups.
3. Refrigerate it for 30 minutes.

Cheesecake -

1. To make the cheesecake filling, take the soft homemade ricotta or very soft paneer, raw sugar, salt and the cooled strawberry compote. Grind it all into a smooth paste.
2. Add the greek yogurt or hung curd. Mix it gently but thoroughly. (Add 2-3 tbsps depending on the tartness of the yogurt/curd and based on your preference of tanginess.)
3. Divide it equally among the cups, adding it gently over the chilled biscuit base. Shake the bowl lightly to level the top. Let this set in the refrigerator for 3-4 hours or overnight. If you are storing it overnight, cover the cups with a lid or foil.
4. Before serving, add a thin layer of strawberry compote on top and garnish with some chopped strawberries.

Notes

1. You can use any store bought or homemade cookie to make the biscuit base.
2. You can switch toasted almonds with other toasted nuts of your choice like walnuts, hazelnuts, pecans or cashews.
3. Use very soft homemade paneer for this recipe. The softer the paneer, the smoother the texture will be. Else, the cheesecake will feel grainy.
4. When strawberries are not in season, you can use frozen strawberries or other frozen berries or fresh fruits of your choice. You can use blueberries, mangoes, peaches etc to make this cheesecake too.
5. The strawberries I used where slightly tart. So I did not use any lemon juice or zest. But if you are using a sweeter fruit, you can add zest of 1 lemon and 1-2 tsp of juice to the compote.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.