No-bake cheesecake in a glass with strawberries
No baking, individual servings, lighter than its “traditional” version but still preserving the deliciousness of the original cheesecake! Here is a no-bake cheesecake in a glass with strawberry coulis and basil. Ideal for your dinner parties, you can make it hours in advance and have it on the table at just the right moment.
While I was living in France I would be making it with “fromage blanc” to make it lighter. Unfortunately, fromage blanc is difficult to find here in Stockholm. I have however found a solution, I use a combination of cream cheese and thick Greek yogurt and it works perfectly. It is the melted white chocolate that helps it get firmer and have the right texture 😉
Serves: 6. Total time: 2h 30 minutes (preparation 30 min, fridge cooling 2 hours or more)
INGREDIENTS (organic and in order of use)
160g of Speculoos or Pepparkakor Biscuits (for my Swedish friends)
1 tablespoon of Coconut Oil (solid or liquid)
100g of White Chocolate
250g of Cream Cheese
150g of thick Greek Yogurt
6 tablespoons of Unrefined Cane Sugar
300g of Whipped Cream
400g of fromage blanc (for my French friends) can replace both cream cheese and yogurt
2-3 drops of Natural Vanilla Extract
120g of Strawberries (fresh or frozen depending on the season)
1 tablespoon of Agave Syrup
few leaves of Basil to serve
- Crush 160g of biscuits and mix them with 1 tablespoon of coconut oil. Cover the bottom of each glass with 1-2cm of the mixture tightly crammed and place them in a refrigerator.
- Put 100g of white chocolate to melt above a water-bath (bain marie).
- Whisk 250g of cheese cream, 150g of Greek yogurt, 2-3 drops of natural vanilla extract and 4 tablespoons of unrefined sugar for a few minutes until you obtain a smooth paste. Lower the speed of your mixer and add progressively the melted white chocolate.
- Whisk the cream to firm (liquid cream special whipped cream) with 2 tablespoons of unrefined sugar.
- Incorporate the whipped cream delicately into the cheese mixture with a spatula.
- Fill in the glasses from the fridge with the mixture and place them again to cool for at least 2 hours.
- Crush 120g of strawberries and mix them with 1 tablespoon of agave syrup. Reserve in the refrigerator for later, and top the cheesecake in a glass with it just before serving.
- Serve with chopped basil leaves for more flavour and freshness 😉