It's always the right season for desserts. And right now, it's the right season for chilled desserts. I've always wanted to try a No-Bake cheesecake recipe with an alternative for Cream cheese as well, as not everyone might have access to it.
Trying this combination after quite some research and very happy with the results :) For the 34th Bloghop theme of #NoCookNoBake, I tried this dessert...
Ingredients : (For a 6 inch Cheesecake, serves 4)
For the crumbs base:
Digestive biscuits - 8-10
Softened butter - 100 gms
For cheesecake filling :
Chopped Strawberries - 1 cup
Mint leaves - 6-7
Clove powder - 1 pinch
Whipped cream - 200ml
Paneer - 200 gms
Powdered sugar - 200 gms
Vanilla essence - 1 tsp
Lemon juice - 2 tsps
Milk - few tablespoons
Method :
1. Put digestive biscuits into a ziplock bag and crush lightly using a rolling pin. Transfer to a bowl. Add the softened butter and mix well. Spread in an aluminium cake tin and press using the back of a flat spoon to even it out. Refrigerate for about 30 minutes.
2. Coarsely puree strawberries, mint leaves and clove powder. Keep aside.
3. Whip together paneer, powdered sugar along with few tablespoons milk to aid blending. Now add vanilla essence and lemon juice and whip again. Transfer to a bowl. Fold in the whipped cream and mix gently.
4. Take out the biscuit base and pour the whipped cream mix over it to coat evenly. I layered the cream mix and strawberry puree alternately to make it more colourful. Decorate with strawberry slices and mint leaves.
Leave it to set in the fridge undisturbed for a good 6 hours, or better overnight. Do not freeze.
Remove, cut into wedges and serve.
Trying this combination after quite some research and very happy with the results :) For the 34th Bloghop theme of #NoCookNoBake, I tried this dessert...
NO BAKE STRAWBERRY-MINT CHEESECAKE
Ingredients : (For a 6 inch Cheesecake, serves 4)
For the crumbs base:
Digestive biscuits - 8-10
Softened butter - 100 gms
For cheesecake filling :
Chopped Strawberries - 1 cup
Mint leaves - 6-7
Clove powder - 1 pinch
Whipped cream - 200ml
Paneer - 200 gms
Powdered sugar - 200 gms
Vanilla essence - 1 tsp
Lemon juice - 2 tsps
Milk - few tablespoons
Method :
1. Put digestive biscuits into a ziplock bag and crush lightly using a rolling pin. Transfer to a bowl. Add the softened butter and mix well. Spread in an aluminium cake tin and press using the back of a flat spoon to even it out. Refrigerate for about 30 minutes.
2. Coarsely puree strawberries, mint leaves and clove powder. Keep aside.
3. Whip together paneer, powdered sugar along with few tablespoons milk to aid blending. Now add vanilla essence and lemon juice and whip again. Transfer to a bowl. Fold in the whipped cream and mix gently.
4. Take out the biscuit base and pour the whipped cream mix over it to coat evenly. I layered the cream mix and strawberry puree alternately to make it more colourful. Decorate with strawberry slices and mint leaves.
Leave it to set in the fridge undisturbed for a good 6 hours, or better overnight. Do not freeze.
Remove, cut into wedges and serve.
An eggless and gelatin free cheesecake looks wonderful. Love strawberry flavoured cheesecakes.
ReplyDeleteLovely Combo!! Strawberry -Mint cheesecake looks divine.
ReplyDeleteloved the indian version of cheesecake....with strawberries, it makes it perfect.
ReplyDeleteLoved the egg free and no gelatin cheesecake recipe with strawberry and mint Krithi! Bookmarking the recipe. <3 <3
ReplyDeleteKrithika that cheesecake looks yummylicious...the use of cloves with mint and strawberries is wow...nice combo.
ReplyDeleteSuper cool recipe!!
ReplyDeletelooks really yummy
ReplyDeleteStrawberry-minty cheesecake looks so delicious, beautiful combo krithika !
ReplyDeleteCheese cake looks super yummy. Loved it!!
ReplyDelete