This Strawberry Cheesecake is a delightful high-protein dessert that you can enjoy without guilt. The combination of a buttery biscuit base, creamy paneer filling, and fresh strawberry topping makes it a perfect treat. It's quick to prepare and doesn't require baking, making it an easy yet indulgent dessert.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Coarsely grind digestive biscuits. Add melted butter and combine using a spatula.
Transfer the biscuit crumbs into a jar and press down evenly. Set it in the fridge for 10-15 minutes.
Grind condensed milk and mashed paneer together until there are no lumps.
Add the mixture over the biscuit base and allow it to set in the fridge for 15-20 minutes.
Add strawberry pulp over the filling and garnish with a small slice of strawberry.
Enjoy your high-protein dessert without guilt.
Ensure the butter is fully melted before mixing it with the biscuit crumbs for an even base.
Use fresh homemade paneer for the best texture and flavor in the filling.
Chill the cheesecake thoroughly to allow the layers to set properly before serving.
Can I use store-bought paneer instead of homemade paneer?
Yes, you can use store-bought paneer, but ensure it is fresh and soft for the best results.
Can I substitute the strawberry pulp with another fruit?
Yes, you can use other fruit pulps like mango or blueberry for a different flavor.
How long can I store this cheesecake?
You can store it in the fridge for up to 2 days in an airtight container.
Can I make this recipe vegan?
You can substitute paneer with silken tofu, condensed milk with coconut condensed milk, and butter with vegan butter to make it vegan.
Do I need to bake this cheesecake?
No, this is a no-bake cheesecake recipe, so no baking is required.
Hi, I am an engineer + MBA with passion for cooking & video creation. I am so excited to share my love of Indian cuisine with you. I love to experiment and create new recipes which are healthy and tasty at the same time. You will find many Kid's and office tiffin ideas here. Growing up, my family always cooked traditional Indian dishes at home, and I have always been fascinated by the rich flavors and diversity of Indian food.
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