This HealthyNo Bake Strawberry Cheesecake is fluffy, light and full of strawberry flavour. Easy to make with fresh or frozen strawberries and Nutella crust, it’s perfect for any celebration.
For Strawberry Cheesecake Filling:
Fresh or frozen strawberries
Cold water
Unflavored gelatin
Cream cheese
Greek yogurt
Maple syrup or liquid honey
Pure vanilla extract
For the crust: Preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. In a food processor, add roasted nuts and process until coarse.
In a food processor, add strawberries and process until a well blended puree forms. Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through.
In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes. Then, add strawberry puree, maple syrup, vanilla and process until well combined.
Place pot with bloomed gelatin on low heat. Warm up stirring constantly until liquid is clear and gelatin has completely dissolved. Remove gelatin from heat and let it cool for a few minutes.
To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. Then carefully release and remove springform, cut into 12 slices and serve.
Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
Freeze: You can freeze leftovers by wrapping it inside the form in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.