No-Bake. No Cream Cheese. No Sugar. & Not even biscuits. Oh, I forgot, no gelatine or agar agar too. What is it made of then? My friend let me present a very different, healthy yet tasty creamy cheesecake to you. And this is one more recipe that I made using oats. Yes. This cheesecake has got oats and nuts crust. Surprraaiizzzz 😀
By the way, have you tried our vegan mango mini cheesecake? You Must. It is very delicious & refreshing and the combination of mango and coconut is just so drool-worthy.
A few days back, I was watching the recipe video of Chef Ranveer Brar. He posted a very delicious strawberry cheesecake. It made me crave strawberry cheesecake with some chocolate sauce on top. Ahhh I am drooling. I decided to make it the next day itself. But you know me. I always try to make healthier versions of the recipes. I didn’t have biscuits and I was too lazy to bake some or buy some. And then I decided to substitute biscuits with the oats and nuts combination.
Although, the nuts and oats make a little heavy base. The biscuit base feels lighter somehow. But if you want a healthier option then you can surely try this. The roasted nuts and oats taste quite nice. Moreover, this way you can have your oats the tasty way too. Isn’t it exciting?
If you are in a hurry, watch the video instead.
DO WE NEED GELATINE/AGAR AGAR?
If you don’t know, gelatine is a non-vegetarian food item. It is made from the skin of animals. If you are a vegetarian, you can use agar agar. These days you can even get vegetarian or vegan gelatine too.
This cheesecake does not have any cream cheese, heavy cream, gelatine, eggs, or cornstarch. These are the ingredients that help in setting the cheesecake. After trying my hands on cheesecakes, I realized that you don’t need gelatine or agar agar to set the filling. If you have the correct proportion of fat and moisture in the filling, it will set perfectly. If I can do it with the vegan filling or the filling with no cream cheese, I assume that it will be a lot easier with the regular cream cheese filling. I still had to try that. But after having these healthy cheesecakes, I have no plans to try that as of now. Moreover, these cheesecakes are quite light and ‘Summery’. You can have more than one and won’t feel sick at all.
But you will need the gelatine if you want that shiny, fruity, gel-like layer on top of your cheesecake.
Also, if you are living in a place with a very hot climate, chances are that your cheesecake will start to melt as soon as they come out of the refrigerator. In that case, gelatine or agar agar helps to keep it set at room temperature.
TIPS TO MAKE IT RIGHT
- Do not press the cookie crumbs too hard. They become dense and it will be tough to cut them with a spoon. Just Apply medium pressure and level the base/crust.
- Do not add water/milk to blend the filling mixture. Remember, we need to maintain the fat and moisture ratio.
- Lemon Juice is added to give sourness that is there in regular cheesecakes.
- If they don’t come out clean, put them in the freezer for 15-20 minutes. Don’t worry. They won’t become hard. Even if they do, put them back in the refrigerator. They will be all right.
- It is hard to wait for it to set. But have some patience. Let it sit overnight or for at least 8 hrs in the refrigerator. If you keep it overnight, it becomes more flavourful.
- Serve refrigerated. They start to melt and become very soft at room temperature. So, always serve them straight from the refrigerator.
ADJUSTMENTS – YOU MAY WANT TO MAKE
- Crust/Base: You can use any biscuit instead of oats and nuts. Just grind them well. You can add peanuts, pistachios, hazelnut, or any nut of your choice. Although, we didn’t like peanuts much but you can give it a try.
- Sweetener: I used maple syrup in the base and filling. But you can add agave syrup, dates syrup, or honey to sweeten the cheesecake.
- Filling: You can make the filling with some heavy cream too instead of adding cashews and hung curd. Hung Curd gives it a nice, mildly sour flavor too. If you are making paneer/cottage cheese at home, make it with full-fat milk.
- Strawberry Puree: I made fresh strawberry puree for this recipe. But you can add the store-bought strawberry sauce too. You can even add strawberry jam to the filling mixture. It will give it a nice taste and color too. But just make sure to adjust the sweetener because store-bought puree and jams already contain sugar.
If you want to make it vegan, follow the vegan mango mini cheesecake recipe for the filling. Just replace the mango puree with the strawberry puree. That’s it. Here is our mango mini cheesecake for your reference.
You can enjoy these as is or garnish with some beautiful toppings like:
- Strawberry slices and mint leaves
- Strawberry Puree (which we made for this recipe)
- Whipped Cream
- Strawberry sauce
- Chocolate Shavings
- Lemon Zest
- Any sour fruit or berries
Now grab all the ingredients because we are ready to set our cheesecakes. Get ready to enjoy a healthy and delicious dessert. Healthy dessert – that sounds impossible. But not anymore. Right?
If you try this recipe, please share photos and tag us on Instagram – marriedfriends. We love to see your creation of our recipes.
Love from us
Richa & Jatin
Strawberry Mini Cheesecake – It’s Healthy.
No Gelatine - No Bake - No Eggs
- 1/3 cup Instant Oats roasted
- 1/3 cup Almonds roasted
- 1/3 cup Walnut roasted
- 1 tbsp Coconut Oil melted
- 1 tbsp Maple Syrup
For Strawberry Puree
- 500 g Strawberry chopped
- 1/4 cup Cottage Cheese/Paneer crumbled
- 1/4 cup Cashews soaked
- 1/4 cup Hung Curd
- 4 tbsp Strawberry Puree
- 1/2 tsp Vanilla Extract
- 4 tsp Coconut Oil
- 1 tbsp Maple Syrup
- 1 dash Lemon Zest
- 2-3 tsp Lemon Juice
For Chocolate Sauce
- 1/4 cup Chocolate
- 1-2 tbsp Milk
- Chopped Strawberry as needed
- Mint Leaves as needed
- Strawberry Puree as needed
- Lemon Zest as needed
- Add oats, almonds, and walnuts in a grinder and grind till you get a fine mixture.
- Take it out in a bowl. Add coconut oil and maple syrup. Mix well.
You will get wet sand-like consistency.
- Divide the mixture into 6 to 8 muffin cups. Press gently with a spoon or a glass.
Try to keep it leveled and smooth.
- Refrigerate for 15 minutes.
- Add chopped strawberries in a pan and cook on medium flame till it reduces in quantity, becomes mushy and thick.
- In a blender, add all the filling ingredients. Blend till it forms a smooth paste.
- Take out the baking tray from the refrigerator and fill each paper cup with 1-2 Tbsp of this filling.
- Level the surface using a spoon for a cleaner look.
- Refrigerate for at least 1 hr before we top it up with some chocolate sauce.
- Melt chocolates in double boiler.
- Add milk and whisk till it becomes smooth.
Milk keeps the chocolate soft and firm after refrigeration.
- Pour the chocolate sauce over cheesecake and refrigerate overnight or till it sets perfectly.
- Remove the paper cup liners. Top it up with your favourite toppings and serve refrigerated/cold.
For no-bake cheesecakes to set perfectly, it needs to have the right amount of fat and moisture in the filling. If it has a lot of moisture, it will be difficult to set it. Apart from that, refrigerate it for at least 4 hrs, if not overnight.
If your cheesecake filling is too runny, it will take more time to set in the refrigerator. Even after keeping it overnight, it doesn’t set, increase the quantity of fat in the filling the next time you try it.
A minimum of 4 hrs is needed to set it perfectly but preferably overnight. keeping it overnight also develops more flavour to the cheesecake.
If you compress the cookie crumbs too hard in the baking tin, it will become difficult to cut them with a spoon or a fork. When you chill the base in the refrigerator, it becomes dense and too hard to cut through. Hence, press the cookie crumbs gently. Compress it but not too hard otherwise you will end up with some serious scratches on your plate.
Freezing the cheesecake results in a hard base and filling. You won’t enjoy that. If you want the cheesecake to come out clean, just put it in the freezer for some time. If it gets frozen, leave it on the countertop or in the refrigerator till it is ready to eat.