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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 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.

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 so this ones 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 cheese cake 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 taste absolutely delicious on it’s 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

  • 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 it’s own; so I serve the sauce on the side but if you prefer you can serve pour the sauce on the cake for a different look instead of the powder sugar.

Save this recipe for later. You can find a collection of my recipes and tutorials here on Pinterest 

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 – Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce. 

Tools 

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

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 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 over night before you attempt to un-mold and cut.
  • Once cooled – carefully um-old from the pan and dust with powder sugar if desired.
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

Strawberry Sauce 

Ingredients

  • Strawberries – 1 cup chopped
  • Sugar – 2 tbsp
  • cornstarch – 1 tbsp
  • Lemon Juice – 1 tsp

Method

  • Place all ingredients in a heavy based sauce pan
  • 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 from the classic strawberry to scrumptious Chocolate to exotic blueberry or Fig Cheesecakes.

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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.

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Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce

Prep

Cook

Inactive

Total

Yield 9" 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. 

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 

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 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 over night 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 sauce pan 
  • Heat on medium low until sugar dissolves but still pour-able consistency
  • Remove from heat and let cool. 

Courses Dessert

Cuisine Italian

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

Tools used

Lifewit Springform Pan 9" Nonstick Leakproof Cake Bakeware Cheese Cake Pan for Instant Pot with Removable Waffle Bottom and Quick-Release Latch Black Coating
Lifewit Springform Pan 9" Nonstick Leakproof Cake Bakeware Cheese Cake Pan for Instant Pot with Removable Waffle Bottom and Quick-Release Latch Black Coating
List Price: $21.99
Price: $9.99
You Save: $12.00
Price Disclaimer
Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl
Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl
Price: $11.99
Price Disclaimer
Cuisinart 719-16 Chef's Classic Stainless Saucepan with Cover, 1 1/2 Quart
Cuisinart 719-16 Chef's Classic Stainless Saucepan with Cover, 1 1/2 Quart
List Price: $19.95
Price: $19.95
Price Disclaimer

 

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.
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In order to support blogging activities, Veena Azmanov may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonials and/link to any products or services for this blog. Please note that we only endorse products that are in alignment with our own ideals and that we believe would bring value to our readers. Veena Azmanov is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

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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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