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.
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.
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.
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?
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.
Delicious Strawberry Sauce
Recipe – Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce (Save/Pin)
Tools
My Rhea loves the Strawberry Sauce so much
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.
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Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce
Recipe Card – Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce
Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce
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
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.
If you like Cheesecakes, you may like some of my other cheesecake recipes.
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Classic Cheesecakes Collections
What temperature do you cook the cheesecake at?
Its 150 C/ 300 F thanks
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 ?
Ha.. yes that sauce is delish.. you must try.
Oh you’re killing me with this cheesecake. That sauce… I love strawberries and this is the perfect season for it.
Thanks Kelly. Yes we had a good strawberry season and now it’s kinda at the end already..
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.
Thank you so much Natalie. I know that sauce looks yum. Doesn’t it..
Me and my family are big cheesecake fan, saving this recipe !! Gonna try it soon 😀
Lovely clicks too !!
Thanks Soniya. Happy to hear you say that.I hope you enjoy it.
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!
I know what you mean Amy. My husband loves the crust too. I’m not usually big on the crust so this works a treat for me.
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 🙂
I know.. we are almost running out of the season soon. I froze some for later but we can never have enough of strawberries in our home.. Thanks Molly.
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.
Ha Sandhya.. would be a nice strawberry dream.. Cheesecakes are super easy. I have a few recipe on here for you to reference. Thanks
I need that in my belly! It looks so good! I love cheesecake and strawberries with it is one of my favorite combinations.
I know what you mean Val. I’m a big fan of cheesecakes and I love strawberries
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!
Me too – The no crust does save some time. Thanks !
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 .
Thanks Swathi. Yeah usually we use heave Mascarpone or Philly but with this it’s 5% so not too heavy. The Strawberry sauce is my daughters fav!
Ooooh! I could dive right into that dense delicious looking cake. Now I don’t eat a lot of desserts, I save them for special occasions. This dessert I would make a special occasion just to have it. I love the colors.
Thanks Marisa. I know what you mean – this needs no special occasion
You had me at strawberry sauce! Looks so delicious. My boyfriend would love this!
I know – love strawberries too! I hope you make it for him Amy.
Did u say cheesecake I am in? Never thought about serving cake in strawberry sauce. My hubby loves strawberry I m sure he will enjoy this one
I know. Me too. We love cheesecake.
Well I love cheesecake, ricotta cheese and strawberries. Sounds like a winning combination to me. I have never tried a “crustless” version, but sounds totally delicious.
Thank you Gloria. You will love it.
I like the idea of eating cake with strawberry sauce. I like to bake simple, easy and effortless cake 🙂 Looks beautiful.
Thanks Uma. Yes this is definitely a simplified version of a cheesecake.
This looks like such a beautiful, delicious spring dessert! I’d love to serve this at a moms’ brunch one day!
Aww that would be definitely a treat for her. My mom loved cheesecakes too! I’m a big fan myself.
That sauce addition is perfect adding great flavor I wish I had a slice now. Love also the detailed explanation on how to make it.
Thanks Adriana – My little monkey is addicted to that sauce. She a big strawberry lover. She eats it by the spoon.
Wow, this looks amazing. I have all the ingredients for this, looks like I have dessert covered this weekend!!
Yeey.! I hope you enjoy it Kylee. Let me know what you think. Thanks
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 🙂
Exactly Stephanie – Sometimes you need to enjoy cheesecake guilt free.