Veena Azmanov

Cake Artist and Food Enthusiast

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Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce

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Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce

This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes whether you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don’t have to wait for a special occasion to make this.

This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes weather you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don't have to wait for a special occasions to make this.

Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce

Doesn’t that look like something you want to dig a fork into? And guess what it’s a lot healthier than the rest of the cheesecakes I usually make. This one is made with 5% Ricotta cheese! Yes!!

Like most cheesecake, I baked this in a water bath so it’s moist. I love to add some sauce on the side like this one loaded with strawberries because we still have strawberries in season here.

What’s a water bath? 

Well, it basically means you bake it in a pool of hot water. So you add water to the baking tray and then place your cake pan on the tray. It’s always best to cover your cake pan bottom with foil to avoid any water going inside the cake.

This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes weather you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don't have to wait for a special occasions to make this.

Crustless Strawberry Cheesecake Ricotta with Strawberry Sauce

Where did the cookie crust go? 

The first time I made this cake I honestly forgot about the crust! Something didn’t feel right and It was only when I finished baking it that I realized I had baked a cheesecake without a bottom crust. I expected to have a big messy cheese dessert on my hand. To my surprise, after I had chilled it and taken it for the family gathering the next day it has held really well.  Of course, the cheesecake was delicious but people loved that it had no crust. Since then I’ve made it a few times now, once with raspberries, and once with blueberries too. My kids fancy the strawberry version the best so I thought I’d share this with you today.

You can have this with or without the sauce of course. It tastes absolutely delicious on its own.

This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes weather you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don't have to wait for a special occasions to make this.

Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce

A much lighter version of the cheesecake.

Now you know I’m not big on diet and I do have tons of cheesecake recipes here that are so indulgent and high on calories. I do use this recipe often especially when I want to keep the balance on our family diet. The Ricotta I’m using here is 5% as compared to the Philadelphia or Mascarpone that’s 32 to 38 %, I’m using yogurt instead of sour cream. And of course no crust so that means something right?

This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes weather you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don't have to wait for a special occasions to make this.

Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce

Let’s talk ingredients (Save/Pin)

  • Strawberries – I am using fresh strawberries today because strawberries are in season but often I do use my frozen strawberries as well.
  • Ricotta – I use the 5 % ricotta cheese which is quite thick too! If you get ricotta that has too much liquid in it – try draining some of the excess liquid out so your cheesecake won’t be too soft.
  • Yogurt – I am using yogurt to keep this cheesecake light but you can also use sour cream instead of yogurt for a more creamy alternative.
  • Strawberry sauce – I find that the strawberry cheesecake is delicious on its own; so I serve the sauce on the side but if you prefer you can serve to pour the sauce on the cake for a different look instead of the powder sugar.
This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes weather you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don't have to wait for a special occasions to make this.

Delicious Strawberry Sauce

Recipe – Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce (Save/Pin) 

Tools 

My Rhea loves the Strawberry Sauce so much

This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes weather you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don't have to wait for a special occasions to make this.

Delicious Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce

Ingredients

For the Cheesecake

  • Whole milk Ricotta cheese – 400 grams  (14 oz)
  • Yogurt – 100 grams ( 4 oz)
  • Sugar – 100 grams (1/2 cup)
  • Eggs – 3 large
  • All-purpose flour -1/4 cup
  • Vanilla extract- 1 tsp
  • Strawberry extract – 1/8 tsp
  • Strawberries – 1 cups

Strawberry Sauce

  • Strawberries – 1 cup chopped
  • Sugar – 2 tbsp
  • Cornstarch – 1 tbsp
  • Lemon juice – 1 tsp

Method

Baking Pans

  • Preheat the oven at 150 C / 300 F
  • Prepare a 9″ Spring pan for baking with parchment on the inside.
  • Wrap foil on the outside of the baking pan to prevent water from going in during baking

Prepare strawberries

  • clean hull and chop strawberries into small bite size pieces
  • Set aside

Prepare the filling

  • Cream ricotta and sour cream with a whisk until smooth
  • Add sugar and combine well.
  • Add eggs one at a time
  • Vanilla and strawberry extract
  • Toss the strawberries in 3 tbsp flour from the recipe
  • Add remaining flour to the batter.
  • Lastly, add the strawberry – mix until just combined. Do not over mix the strawberries as they can sink to the bottom of the pan.
  • Pour batter into your baking tray.
  • Place cake pan on a baking tray on the center rack – pour 2 cups hot water on the baking tray outside the cake pan.
  • Bake for 40 to 50 mins or until center looks set.
  • Cool completely – chill in the fridge for at least 3 hours or overnight before you attempt to un-mold and cut.
  • Once cooled – carefully um-old from the pan and dust with powder sugar if desired.

Prepare Strawberry Sauce 

    • Place all ingredients in a heavy based saucepan
    • Heat on medium low until sugar dissolves but still pour-able consistency
    • Remove from heat and let cool.

    Don’t forget to save this recipe on Pinterest for later.
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    This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes weather you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don't have to wait for a special occasions to make this.

    Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce

    Recipe Card – Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce

    This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes weather you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don't have to wait for a special occasions to make this.

    Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce

    This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes whether you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don't have to wait for a special occasion to make this. 
    5 from 20 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Keyword: Crustless Strawberry Ricotta Cheesecake, Strawberry Ricotta Cheesecake
    Adjust Servings Here: 9 Cake
    Calories: 72kcal
    Author: Veena Azmanov
    Prep Time: 10 mins
    Cook Time: 40 mins
    Total Time: 3 hrs 50 mins

    Ingredients

    For the Cheesecake

    • 400 grams Whole milk Ricotta cheese
    • 100 grams Yogurt
    • 100 grams Sugar
    • 3 Eggs large
    • 1/4 cup All purpose flour
    • 1 tsp Vanilla extract
    • 1/8 tsp Strawberry extract
    • 1 cup Strawberries

    Strawberry Sauce 

    • 1 cup Strawberries chopped
    • 2 tbsp Sugar
    • 1 tbsp Cornstarch
    • 1 tsp Lemon juice
    Metric - US customary

    Instructions

    Baking Pans

    • Preheat the oven to 150 C / 300 F
    • Prepare a 9" Spring pan for baking with parchment on the inside.
    • Wrap foil on the outside of the baking pan to prevent water from going in during baking

    Prepare strawberries

    • clean hull and chop strawberries into small bite size pieces
    • Set aside

    Prepare filling

    • Cream ricotta and sour cream with a whisk until smooth
    • Add sugar and combine well.
    • Add eggs one at a time
    • Vanilla and strawberry extract
    • Toss the strawberries in a few tablespoons of flour from the recipe 
    • Add remaining flour to the batter.
    • Lastly, add the strawberry - mix until just combined. Do not over mix the strawberries as they can sink to the bottom of the pan.
    • Pour batter into your baking tray.
    • Place cake pan on a baking tray on the center rack - pour 2 cups hot water on the baking tray outside the cake pan.
    • Bake for 40 to 50 mins or until center looks set.
    • Cool completely - chill in the fridge for at least 3 hours or overnight before you attempt to un-mold and cut.
    • Once cooled - carefully um-old from the pan and dust with powder sugar if desired.

    Strawberry Sauce

    • Place all ingredients in a heavy based saucepan 
    • Heat on medium low until sugar dissolves but still pour-able consistency
    • Remove from heat and let cool. 

    Nutrition Information

    Serving: 56g | Calories: 72kcal | Carbohydrates: 6.3g | Protein: 4g | Fat: 3.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 38mg | Sodium: 22mg | Potassium: 0mg | Fiber: 0.6g | Sugar: 2.4g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
    The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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    Comments

    2. I’ve never been a huge fan of cheesecake but that strawberry sauce looks and sounds amazing! Need to give it a try with ice cream ?

      Reply

    4. I LOVE this healthier version of my favorite dessert. Making cheesecake with Ricotta cheese is such a great idea. The cake looks absolutely fabulous Veena. And that sauce… oh my… I can’t stop staring at the photos and drooling.

      Reply

    5. Me and my family are big cheesecake fan, saving this recipe !! Gonna try it soon 😀
      Lovely clicks too !!

      Reply

    6. What a beautiful looking cheesecake! I have to admit that the crust is usually my favorite part, lol. But the flavor of this dessert makes me think I wouldn’t be missing it at all! And that strawberry sauce – yum!

      Reply

    7. Oh the strawberry ricotta cheesecake looks just so perfect for the season. I love the addition of strawberry sauce and I can see myself munching on this beauty during teatime 🙂

      Reply

    8. The cheese cake simply looks awesome and I should not be seeing this at midnight. I am going to be dreaming about these. I have never made cheesecake before and have a fear to make them. I should try some recipe soon to break the inhibition.

      Reply

    10. This Strawberry Ricotta cheesecake screams spring deliciousness! I especially love that it’s crust-free which means lower-carb and certainly suitable for our diet! A must-try!

      Reply

    11. Love this crust free ricotta cheesecake. I never used ricotta in cheesecake need to try. I like the you served with simple strawberry sauce. My daughter will love it, she is strawberry fan .

      Reply

    20. I think I would really love a crustless cheesecake. I used to make them frequently because everyone requested. This sounds yummy and since a lighter version you would not have to feel guilty about 🙂

      Reply

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