No Bake Strawberry Cheesecake Recipe (Egg Free Dessert)

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! 

Savory Cheesecake Appetizer Recipe

Lulu's aunt, Nikhat Auntie, sent us a jar of delicious homemade mango chutney. I couldn't resist experimenting with it. From past culinary concoctions, I've found that mango chutney pairs wonderfully with goat cheese. It made sense to mix both flavors in a savory cheesecake.

I dressed them in mini molds and served them as appetizers. I used shortbread cookie for the crust and also added pomegranate to play with the sweet, savory and tart flavors of the cheesecake.

It was a hit! These appetizers can be prepared in advance, plus they don't require any baking time, meaning I'll be making them quite often. That is, if Lulu's aunt sends me some more of her amazing chutney!

Carrot Halwa Cheesecake Recipe

I just received a huge package of Walkers shortbread cookies (thanks so much Iza), and before my little munchkin goes through the entire package (she's already had 24 individual packets!), I wanted to prepare a sweet treat with them. I also had leftover carrot (gajar) halwa from a batch I made over Memorial Day weekend, so it made sense to combine the two items. After much deliberation, I decided to make an Indian-inspired cheesecake using the shortbread rounds. I mixed the halwa with cream cheese and cardamom syrup, then softened it with whipped cream and used the mixture as the filling. For the crust, I crushed several shortbread cookies and mixed them with butter.

The Indian flavors weren't overpowering at all. In fact they were actually quite subtle, and paired perfectly with the buttery flavor and mild sweetness of the shortbread crust. The dessert was a big hit,and has inspired me to try using both Indian sweets and shortbread in creative ways. Stay tuned!