A no bake strawberry cheesecake says hi and i am telling you it’s super easy to make. Hello trumatter peoples! How have you been holding in your neck of woods? It’s been a while I did a food post out here in this blog {yay! I have a job now and I am being sarcastic as hell} and methinks a no bake easy to make, single-serve cheesecake is a good way to get food back in trumatter-life. Hop along!

Cheesecake 1

So you know, I love a bit of single selve dessert or two after my dinner and with coffee. I love the entire process of waking up in the morning and pulling out a chilled treat to go with my coffee for breakfast. I know, I know, it’s sort of unhealthy {Now that I am almost in the brink of 30! I should be kale-ing and spinach-ing with a beet and carrot and apple} but the feeling of sugar right in the morning is so darn good. When I was in my 20’s I used to have either eggs or sweet treats for breakfasts. Thanks to some chubby handles all around me that its now reduced to only weekends. Gah! To be fat!

Cheesecake 5Anyway! I think you know this by far that I am a mediocre baker. I am lot more comfortable with culinary situations where you simply throw things in a baking bowl or throw in a mixer and it magically happens on its own..auto timer type baker basically…and I have never really tried ‘complicated’ baking so far. Actually, it would be a lie that I have not tried. Truth is, I did try but I have failed miserably. My baking skills are as good as a classic pie and nothing more. But once in a while, I have that itch to push my oven {if not my skill} to do greater things 😉

Faff apart, I really thought a cheesecake would be the death of me! I sort of envisioned an glob on my plate when I take it out of the spring form or an utmost disgusting, jelly like horrible grainy something on my spoon which would be edible only if you are stoned and you are on a massive sugar rush. But miraculously, and thankfully it all turned out well this time. In fact, it turned out “I scooped it out and I could see 2 distinct layers on my tiny spoon” good. This recipe is so making it to my recipe book, and I’ll tell you the do’s and don’ts of making a cheesecake if you are a noob like me.


I got these cups from my office where we had desserts in them and thought of re-using them to make the cheesecakes other than in a traditional spring form; partly out of fear and partly because I wanted to see the layers. Plus, I wanted a single serve so no one has to crib about who got more! If you want, you can use a glass baking tray, paper cups or even tea-cups to serve this single serve cheesecake. Upto you really!

So without much further ado, here are the ingredients for strawberry cheesecake:

  • 2 packet digestive biscuits, finely crushed
  • 4 tablespoons butter, melted
  • 1 1/2 teaspoons gelatin
  • 2 tablespoons cold water
  • 250 grams cream cheese, at room temperature
  • 1 1/2 cups Whipping cream
  • 1/2 cup sugar
  • 1/3 cup strawberry preserves
  • 1/4 teaspoon pure vanilla extract

Cheescake trumatter

For the crust:

In a mixer or food processor, blitz biscuits to a fine powder. Add in butter and mix well. The consistency should be of wet sand. Choose your cheesecake mould, spoon the biscuit mixture in and pack it with the back of a spoon. There should be no air bubbles or it will fall apart and you won’t see the distinct layers. Level it well.

For the Cheesecake:

Beat cream cheese and sugar in a stand mixer or in a bowl – the old fashioned way- with a wooden spoon. Fold in the vanilla extract and beat it for another 5 – 10 minutes.

In another bowl, whip whipping cream till it forms soft peak.

Gently fold in the whipped cream in the cheesecake batter.

Spoon the mixture above biscuit crust. You can fill the pan keeping about 1/4 an inch for the topping.

Tap the pan/cup/mold to get rid of any air bubble that might be there.

Refrigerate for about 1/2 an hour

For the Topping:

Add gelatin over 2 tbsp of cold water and allow it to sit for 1-2 minutes.

In a pan, add strawberry preserve and keep it on low heat. Transfer the gelatin to the strawberry preserve and whisk it until its completely dissolved. Remove from heat.

Once the topping is slightly cooled, spoon it on top of the refrigerated cheesecake/cheesecakes {if baking single serve} and refrigerate.

Keep refrigerated for about 2-3 hours before serving.

IMG_0050 Enjoy!

Have a fantastic Eid, a happy weekend.


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