Guilt Free No Bake Strawberry Cheesecake
Indulge in a decadent dessert without a hint of guilt with this Guilt Free No Bake Strawberry Cheesecake recipe! Featuring a wholesome almond flour base sweetened with maple syrup and a creamy filling made from low-fat cream cheese, protein-packed Greek yogurt, and fresh, juicy strawberries, this cheesecake is as nourishing as it is delicious. Sweetened naturally with honey and enhanced with a touch of vanilla, this no-bake treat skips the oven but delivers all the indulgence. A hint of unflavored gelatin ensures a perfectly set filling, while the refreshing bursts of strawberries bring it to life. Perfect for a crowd-pleasing dessert, this healthier cheesecake is easy to prepare in under 20 minutes, leaving the refrigerator to do the rest of the work. Whether for a light summer dessert or a satisfying treat anytime, this guilt-free recipe is bound to impress! Optimize your dessert cravings with this no-bake berry delight—no compromise needed!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut oil, melted
- 1 tablespoon Maple syrup
- 8 ounces Low-fat cream cheese, softened
- 1 cup Plain Greek yogurt
- 3 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh strawberries, chopped
- 1 teaspoon Unflavored gelatin powder
- 2 tablespoons Water, cold
Instructions
In a medium mixing bowl, combine the almond flour, melted coconut oil, and maple syrup. Mix until the mixture resembles wet sand.
Press the almond mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the Greek yogurt, honey, and vanilla extract to the cream cheese, and mix well until fully incorporated.
In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 1-2 minutes to bloom.
Microwave the bloomed gelatin on low power for 10-15 seconds or until fully dissolved. Let it cool slightly before adding it to the cheesecake mixture.
Slowly pour the gelatin mixture into the cream cheese filling while mixing continuously to ensure it's evenly distributed.
Gently fold the chopped strawberries into the cheesecake filling.
Pour the filling over the prepared crust and spread evenly with a spatula.
Refrigerate the cheesecake for at least 4 hours or until fully set (preferably overnight).
Before serving, gently release the cheesecake from the springform pan and garnish with additional fresh strawberries if desired.
Slice, serve, and enjoy a guilt-free indulgence!
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 96.1 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
