Is baking cheesecake the best we can do or there is room for more? Let’s dive into no-bake cheesecakes and find it out!

As I currently have a little time, I was browsing on the web last week. In need of new, fascinating tips, inspirational meals that We have never used before, to amaze my family with. Looking for a while unfortunately couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I discovered this scrumptious and easy treat simply by chance. The dessert seemed so mouth-watering on its image, that required instant actions.

It had been easy to imagine the way it’s created, its taste and just how much my husband will love it. Mind you, it is extremely easy to impress the guy in terms of treats. Yes, I’m a blessed one. Or maybe he is.Anyhow, I went to the site: Suncakemom and followed the detailed instuctions that were combined with wonderful photographs of the process. It really makes life quite easy. I can suppose it is a bit of a inconvenience to take photographs down the middle of cooking in the kitchen because you usually have gross hands thus i highly appreciate the commitment she placed in to make this post and recipe conveniently followed.

With that in mind I am empowered to present my personal recipes in the same way. Many thanks for the concept.

I was tweaking the initial mixture to make it for the taste of my family. I have to mention it absolutely was an awesome success. They prized the flavor, the thickness and loved getting a delicacy like this in the midst of a busy workweek. They quite simply wanted more, a lot more. Hence next time I am not going to make the same miscalculation. I am likely to twin the quantity to keep them delighted.

This Keto Cheesecake No Bake is from SunCakeMom.


Measure the selected nuts and butter into the food processor. We can use nut flour like Almond flour too.

Grind the nuts and the butter together.

Cream the cheese and sweetener of choice with an electric beater.

Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.

Spread the cream cheese evenly on top of the crust. Put it into the fridge for 4 – 6 hours to set.


Rinse, clean then cut the strawberries up.

On high heat bring water to boil then add the the chopped up strawberries. (To speed up the process we can puree them but many of us like the strawberry bits on top)

Put the lid on and cook until the strawberries start to collapse while stirring every now and then for about 10 minutes.

Reduce the heat to medium to low, remove the lid halfway so the steam can escape and reduce the volume of the jam to desired thickness for about 40 minutes. (Gelatin or agar agar can also be used to speed up the process and thicken the jam.)


When the strawberry jam completely cooled down, spread it on top of the cheesecake and put the whole thing back in the fridge. We can also keep it in a jar and pour over the cheesecake when served so we can have different flavors each time a cheesecake comes to our mind.

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