This no-bake cheesecake is a classic crowd-pleaser that's sweet and simple. An easy to make buttery crust made with oats and nuts filled with silky smooth cheese cream topped with a sauce made with fresh strawberries.
Ingredients & Substitutions
This no bake cheesecake crust is made with oats, nuts and honey. Feel free to use classic graham crackers or digestive biscuits.
The strawberry sauce is made with fresh strawberries, granulated sugar and a tbsp lemon juice. Feel free to use your favorite fruit for making the sauce. Also, you can use a homemade or store-bought jam of desired fruit.
If you want a crispier crust, you can bake it in a preheated oven to 180C (350F) for 10 minutes or until golden. Let it cool before adding the cream.
If you want a sweeter crust add a few more spoons of honey, granulated sugar or brown sugar.
If you desire a sweeter or less sweeter cream filling, add or reduce 50 gr. of powdered sugar.
Be sure that you use cooled cheese cream and whipped cream. When preparing the cream filling, don't beat the cream more than needed.
I recommend adding the strawberry sauce right before serving it, otherwise the cream filling will become red. However, you can pour the strawberry sauce on top of the cold cheesecake and place it in the refrigerator for at least 3-4 hours or overnight, so that it will get firm.
How to store
You can store this cheesecake in the fridge for up to 5 days. Cover the springform pan with a plastic wrap or refrigerate in an airtight container. It can also be stored in the freezer for up to 3 months.
Preparation time: 15 mins
150 gr. oats flour
50 gr. hazelnuts
80 gr. melted butter
1 tbsp. honey
For cream filling
600 gr. cream cheese (cold)
200 gr. whipped cream (cold)
150 gr. powdered sugar
1 tbsp. lemon juice
1 lemon, only zest
1 tsp. vanilla extract
For strawberry sauce
600 gr. strawberries
100 gr. granulated sugar
1 tbsp. fresh lemon juice
halved fresh strawberries
In a food processor add oats flour or oats (depends what you have on hand) and nuts and beat until finely ground. Add melted butter and beat to incorporate.
In a 20 to 25 cm springform pan place a rounded baking sheet. Then transfer mixture and press with a spoon or with the bottom of a glass or using your hands to spread it evenly and make it compact.
Refrigerate until you prepare the cream filling.
For Cream Filling
In a mixer's bowl add cream cheese and beat with the whisk attachment for half a minute or until the cream becomes light and fluffy.
Then add lemon zest, lemon juice, powdered sugar, vanilla extract and beat until homogenized.
Add whipped cream and beat until mixture becomes light and fluffy. (Don't beat more than needed)
Remove crust from the refrigerator and spread the cream filling over it. Smooth surface using a spoon or a spatula.
Refrigerate for at least 3 hours.
For Strawberry sauce
Wash and drain strawberries.
Remove stems and cut strawberries into small pieces or add them in a food processor and beat until puree.
In a small saucepan place strawberry pieces or puree. Add granulated sugar and lemon juice and heat for 15-20 minutes on medium heat, while stirring often. In case it foams, remove foam with a spoon.
When ready, remove from heat. Let it cool and store in a jar.
Remove springform pan, cut a slice of cheesecake and serve on a plate.
Top with strawberry jam and halved strawberries and berries or mint leaves.
If you make this recipe, I'd love to see pictures of your creation on social media. Hashtag them #sweetandsaltyfeelings and tag @sweetandsalty_feelings