Easy to make eggless and no-bake cheesecake in a glass, I added peach pulp and it tasted delicious…
Making desserts can be a bit time consuming, here is a delicious dessert that can be made without any effort and in just a matter of minutes. Traditional Cheesecake recipes call for egg and the batter has to be baked. This is a healthier version without the addition of egg and milk. This recipe only calls for a very few ingredients and the best part is that any kind of fruit pulp can be added to the cheese mix.
I usually fall for Mango puree/pulp or strawberry, so this time for a change I went with peach. Since, I love peach flavor, I really enjoyed the taste of peach while having this cheesecake.
Next time, when you get the craving for sweet or when you host a party you could make this easy and yummy cheesecake. You can serve this in different kinds of fancy short glasses, bowls, petite cups etc.
Other cheesecake recipes
Preparation Pictures
- Peaches, ripe- 3
- Water- ⅛ to ¼ cup
- Digestive biscuits- 12
- Melted butter, unsalted- 3 tbsp
- Mascarpone cheese- 400 gms or 1½ cups
- Condensed milk- ¼ cup
- In a blender, puree the ripe peaches along with water to a smooth pulp constituency without any lumps. Make sure the peaches are ripe.
- If using digestive biscuits, coarsely grind it in a food processor. You will have 1 cup of crumbs.
- In a bowl, combine the ground biscuit crumbs and butter using a fork.
- In a stand mixer or using an electric hand mixer, beat the mascarpone cheese and condensed milk till smooth.
- Don't over beat the cheese as it will curdle. When the cheese turns smooth and soft, stop beating.
- Add the peach pulp and beat again for a couple of minutes till well incorporated.
- In a short glass, spread the ground biscuit crumbs as the bottom layer, use around 3 to 4 tbsp.
- On top of that add the cheese mix.
- If you want you could repeat the layers, add one more layer of ground biscuits and again top with cheese mix.
- Top the cheese mix with chopped peaches.
- Cover the glasses using a plastic wrap and refrigerate for 3 to 4 hours or overnight.
- The cheese mixture will be more like a thick pudding, since we didn't add gelatin or agar-agar it won't set like the traditional cheesecake.
- You could add mango pulp, strawberry pulp or a combination of fruit pulps.
