If you’re searching for a no bake cheesecake recipe, look no more. It looks fancy but it’s ultra easy to assemble. As a bonus, it’s an egg-free dessert. So what’s not to love? Give this mascarpone cheese dessert a try.
I flavored the cheesecake filling with strawberries and added bananas for a thicker texture. Instead of placing the cheesecake in a spring-form pan, I decided this time to shape the dessert in a long triangular mold I usually use for making terrines (French jellied meatloaf). I first covered the molds with store-bought Italian-style lady finger puffs and completed it with the strawberry-and-banana-flavored cheesecake filling. The presentation turned out pretty spectacular. You know the saying: you eat with your eyes first!
1. Info for No Bake Strawberry Cheesecake Recipe (Egg Free Dessert)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 10
- Calories: unavailable
2. Ingredients for No Bake Strawberry Cheesecake Recipe (Egg Free Dessert)
- 1 (17.6-ounce) package mascarpone cheese, at room temperature
- 2 cups heavy cream, cold
- 1-½ cups granulated sugar, to taste
- 1/8 teaspoon salt
- 1-½ teaspoons xanthan gum
- 1-½ teaspoons liquid lecithin
- 1-½ tablespoons canola oil (or any neutral oil)
- 1-½ teaspoons vanilla extract
- 2 pounds fresh ripe strawberries
- juice of 1 lemon, freshly squeezed and pulp removed
- 1 ripe banana
- 1 (7-ounce) package Italian pastry puffs, store-bought
- 1 tablespoon powdered sugar (optional), for garnish
- ½ cup vanilla-flavored whipped cream (optional), for garnish
- Prepping the strawberries: Stem and core the strawberries. Reserve about a dozen whole strawberries.
- Blend the rest of the strawberries. Strain the pulp through a fine-mesh sieve. Return to the blender and add the banana, ½ cup granulated sugar and lemon juice. Pulse one more time. Set aside.
- In a small bowl, combine the xanthan gum, liquid lecithin and canola oil. Stir well.
- Whisk the mascarpone cheese to soften it. Add the strawberry and banana pulp, the xanthan gum and lecithin mixture, the rest of the sugar and vanilla extract. Mix well.
- Whip the heavy cream (at a low speed) for 2-3 minutes until creamy and smooth. Add ½ cup granulated sugar.
- Gently fold in the whipped cream in stages. This is to make sure that the mascarpone cheese incorporates evenly (the pink color should be uniform). Add about ½ cup of coarsely chopped strawberries.
- Line the mold (see tips) with plastic wrap for easy un-molding. Cover the mold with Italian pastry puffs.
- Place the cheesecake filling in a piping bag. Pipe or spoon the filling into the mold. Level the filling with a spatula. Cover the bottom of the mold with halved strawberries. Cover with plastic wrap and place in the refrigerator for at least 2-3 hours, preferably overnight.
- When you’re ready to serve, gently un-mold the cheesecake by running a knife around the inner wall of the mold. Flip the mold onto a long platter. Sprinkle the pastry puffs with powdered sugar (if used).
- When you’re ready to serve, cut the cake into slices. Pipe little mounds of vanilla-flavored whipped cream (if used) and top with whole strawberries.
- Bon appétit!