top of page

STRAWBERRY NO-BAKE CHEESECAKE



    The weather is still warm and insisting you to dig into cooler desserts. My daughter asked me to make her favorite strawberry cheesecake one more time before she leaves for her Uni, and how can a mum say no when you know your child won’t be home for months!


    I saw these luscious strawberries at Carrefour and thought I’ll make these one more time before the king of the summer fruit, the mango, takes over. It’s an eggless, no-bake beauty which won’t take much of your time at all! It’s super simple, I've made a video tutorial for you to follow along here, or read the recipe down below!

    SERVES: 4

    PREP TIME: 15 minutes

    COOKING TIME: 10 minutes

    REFRIGERATION TIME: 4-6 hours




    INGREDIENTS

    • 6 digestive biscuits

    • 1 1/2 tbsp caster sugar

    • 60g butter, melted

    • 150g cream cheese, room temperature

    • 100g crème fraîche, room temperature

    • 1/3 cup icing sugar, sifted

    • 1/2 cup heavy cream

    • 8 strawberries, cut in half

    • 150g frozen strawberries

    • 1/2 cup orange juice

    • 1/2 tsp lemon juice

    • 2/3 cup caster sugar

    • 1 1/2 Gelatin sheet

    • Few strawberries for garnishing



    METHOD

    1. To make crust, pulse digestive biscuits and 1 1/2 tbsp sugar together in blender until fine crumbs are formed.

    2. Transfer to a bowl, stir in melted butter and divide in 4 dessert cups (6 cm deep) and press gently. Place in fridge for 20 minutes.

    3. In an electric mixer bowl, beat cream cheese and crème fraîche and icing sugar until combined. In a separate bowl beat heavy cream until medium-stiff peaks are formed, fold it in the cream cheese mixture.

    4. To make jelly, soak Gelatin sheets in cold water; combine frozen strawberries, caster sugar, orange juice and lemon juice and bring it boil and cook for 5-7 minutes until strawberries collapse and sugar dissolves, stir in soaked gelatin sheets until melted and mixed together. Cool it.

    5. Take glass dessert cups out of fridge, arrange strawberries inside cups with cut side facing out and touching the glass, pour the prepared cream cheese mixture on top and cover just 1cm above strawberries.

    6. Now pour strawberry jelly on top, garnish with whipped cream swirl and some strawberries.


    For a quick video tutorial, watch it here!



    BREAKFAST GRANOLA


      Do you eat your breakfast for dinner or as a snack? I do that all the time with my homemade granola. Healthy nutritional breakfast is a kick-start and power boost to keep your energy levels up high to work the whole day. Greek yogurt topped with granola, chia, cherry compote and fruits is my all time favorite. I eat this as dinner sometimes or to ease my pallet for sweet cravings I have it after my meals. It’s that versatile! Try my homemade granola recipe and you won’t buy a store bought one. Do you also like to eat the way I eat my granola?

      SERVES: 8-10 servings

      COOKING TIME: 40 minutes

      PREP TIME: 10 minutes

      TOTAL TIME: 50 minutes



      INGREDIENTS

      • 3 cups rolled oats

      • 1/2 cup almonds, sliced

      • 1/4 cup pecan nuts

      • 1/3 cup pumpkin seeds

      • 3 tbsp sunflower seeds

      • 1 tbsp flax seeds

      • 100 g pitted majdool dates, chopped

      • 1/2 cup water

      • 1/2 cup honey

      • 3 tbsp coconut oil



      METHOD

      1. Mix all of the dry ingredients in a bowl.

      2. Separately mix water honey and oil, whisk together to combine, pour it in the dry ingredients, mix them all together.

      3. Spread the granola mixture on a large baking tray and place it in a preheated oven for 40 minutes at 170°C, tossing every now and then to get even toasting.

      4. Leave to cool completely and store it in an airtight container.


      COOK'S NOTES:

      • Serve these as it is with cold or warm milk, or have it with Greek yogurt, fruit compote and fresh fruits. You can also sprinkle on parfaits for desserts.

      • Easily turn this into a vegan recipe by using raw, locally sourced honey from a reputable bee farming source, or use vegan honey!


      CAPRESE SALAD STICKS


        Basil and tomato are honestly a match made in heaven, they go so well together! Here’s my little spin on the classic Caprese Salad; serving it on sticks with curled up cucumber and baby mozzarella. Drooling over this extremely simple and attractive appetisers that will surely impress your friends and family. My basil in the garden is still blooming and the baby tomatoes too, I pluck out almost a handful everyday! Serve this green and red awesomeness with drinks and you will be all praises. And don’t forget – always always always make your own basil pesto at home...you just can’t beat that with a store bought one! BTW if you are growing basil in your garden and you have the white flower stem blooming with seeds, just pluck and dry these seeds and preserve to grow your basil plants next winter. Give this recipe a try right now!

        YIELDS: 15 pieces

        COOKING AND PREP TIME: 15 minutes



        INGREDIENTS

        • 15 Baby tomatoes

        • 15 Mini mozzarella balls

        • 3 Lebanese cucumber

        For Pesto Sauce:

        • 1 cup basil leaves

        • 3 tbsp pine nuts

        • 2 clove garlic

        • 1/3 cup parmesan cheese, grated

        • 1/3 cup olive oil

        • Salt and pepper



        METHOD

        1. To make pesto, add all ingredients to the food processor and blend it altogether. Store in airtight container and use the left over for your pesto panini or pasta.

        2. With the help of mandoline, slice cucumber into thin strips.

        3. On a skewer, thread baby tomato, mozzarella ball, and rolled up cucumber strip; place them in serving platter and drizzle with pesto on top.



        COOK'S NOTES:

        • Keep the sticks ready in the refrigerator and sprinkle pesto just before serving, you can also sprinkle little pepper on top for a little spicy note.


        bottom of page