It’s a strange time to be honest. Being restricted in the house for multiple days, no social contact and restricted movements only for a little stroll or a quick supermarket run. This COVID-19 virus seems to have shaken the whole world and doesn’t seem to be getting over already. Have never seen or heard about borders sealing and all modes of transport paused for the time being. But these strange times ask us to be cautious and using your own intelligence in conducting your life. Don’t hoard the groceries and stock up your house like it’s a supermarket, let there be food and necessities for the needy. Be cautious of what you eat and how you consume whatever you have bought. Hope all of us learn some great habits and learn how to go on with life on frugal means.

Okay with all that Gyan, let me get into this easy No-Bake Eggless Cheesecake that I made two days back. Cheesecake is a popular dessert made famous by the New York dessert shops and restaurants. However, in contrary to the popular belief the history of cheesecake is actually very interesting. It originated in Greece, which was a simpler version, made primarily with cheese and honey and some flour. Romans won over Greeks and bought it to their country from where it spread throughout Europe and everyone kept on making several variations of the cheesecake. Europeans brought the cheesecake to America and they created their own version by adding cream cheese and that is the version we make today. There are several variations of the cheesecake within the US as well.

My version of the cheesecake is inspired by Germans who add cottage cheese to their cheesecake. I was set on creating a regular version but realized that I didn’t have any heavy cream at hand and decided to use cottage cheese aka paneer since I had handy. Since I don’t consume eggs, all my cheesecakes are no-bake since you just need to set them and voila, you are ready to go! Since strawberry season is in and there are fresh strawberries available, I decided to make the most of them and made this gorgeous cheesecake. I hope you love this simple recipe using paneer.

Also, do not forget to check out my Tiramisu Cheesecake and Orange & Chocolate Cheesecake recipes, which are both my favorites.

SERVINGS: About 10 slices

Strawberry no-bake cheesecake


(For a 9-inch mould) 

  1. Cheese crackers – 10-12
  2. Unsalted butter – 60gms, melted
  3. Protein powder – 1 scoop, optional
  4. Strawberries – 10-15
  5. Sugar – ½ cup
  6. Cream cheese – 180gms
  7. Cottage cheese/Paneer – 200gms
  8. Fresh fruits (strawberries, cape gooseberries) – a handful



  1. Cheesecake mould
  2. Grinder
  3. Non-stick spatula
  4. Grater


  1. Wash the strawberries and let them dry for some time.
  2. Melt some unsalted butter and keep it aside.
  3. Take the crackers in a grinder and crush into a fine powder.
  4. Mix the butter, protein powder and the cracker powder in a bowl and add the crumble in the tin and press it gently with your fingers to form a uniform base.
Cracker crumble

5. Place the tin into a refrigerator for about 1 hour.
6. Add strawberries and sugar in a grinder and make a smooth puree.

Strawberry_sugar puree
Strawberry – sugar puree

7. Now grate the paneer and add it to the grinder along with cream cheese. If you have heavy cream, you could replace cottage cheese with it.
8. Puree everything well.
9. Add this mix in the cheesecake mould on top of the frozen biscuit crumble.

Strawberry_cheese mix in the mould

10. Place it into a refrigerator overnight or at least for 8-9 hours.
11. Place some fresh fruits on top and serve chilled. I used some fresh strawberries and cape gooseberries.

No-Bake Strawberry-Paneer Cheesecake


  1. Cream Cheese
  2. Crackers
  3. Protein Powder – Mocha Cappuccino Flavor