No-bake Strawberry Cheesecake
Prep time
Total time
Recipe type: Dessert
Cuisine: Healthy Eating
Serves: 8
For the base:
  • 1 cup softened pitted dates
  • 1 cup lightly toasted almond meal
For The filling:
  • 600gr fresh ricotta, drained
  • 5 tbsp caster sugar
  • zest of 1 lemon or 2 tbsp yuzu juice
  • zest of 1 orange
  • ½ vanilla bean (optional)
To decorate:
  • 1 cups fresh strawberries, sliced
  • 1 cup fresh whole strawberries
  • yuzu powder (optional)
  1. In a food processor mix together all the cheesecake base ingredients until combined.
  2. Put the mixture into a cake tin covered with cling film, and use your fingers or the back of a spoon to spread it evenly, pressing it down in the tin to form the base. Put the tin into the freezer to set for about 15 min.
  3. In the meantime prepare the filling. Put the ricotta and sugar in a large bowl and mix energetically with a spatula or hand blender until smooth and creamy.
  4. Add in the orange zest & lemon or yuzu juice, and vanilla if using. Gently mix by hand until combined.
  5. Remove the cheesecake tin from the fridge. Pour the filling over the base and spread evenly.
  6. Return to the fridge until set and ready to serve (rest at least for 4 hours).
  7. Decorate with sliced and whole strawberries, and yuzu powder, then serve. Enjoy!
Makes a 9 inch cheesecake or 4 individual ones.
Recipe by The Petite Cook at