Strawberry Swirl Vanilla Eggless Cheesecake Recipe … Simple, festive goodness with a delicious eggless baked cheesecake! Strawberries and vanilla really shine in this cheesecake. Creamy, indulgent, delicious, it turned out surprisingly well, quite like a NY cheesecake but eggless, a recipe well worth the share! And the roasted strawberries, oh my!
I have always loved the berry season and you’ll find loads of berry desserts on my blog, and on my recipe feed on Instagram. This particular Strawberry Swirl Vanilla Eggless Cheesecake Recipe is actually based on an old recipe that never saw the light of day. I made it way back in 2019, shared a video on Instagram, saved the recipe in drafts to blog later, then life got the better of me.
The filling for the eggless cheesecake was an attempt to finish all the little bits & bobs of soft cheese & dairy in the fridge. Since I use quite a bit of dairy, I always have half and quarter tubs leftover. Not one to waste food, read frugal upbringing & no wastage policy, I like to finish off all the remaining stuff in the fridge before adding more to the grocery list. Same situation back then, and the same now. Did I mention the topping? The Strawberry Swirl Vanilla Eggless Cheesecake Recipe has the seasons best strawberries that I roasted to a deep red.
The filling then was a mix of cream cheese, mascarpone, condensed milk & Greek yogurt. It was just a random selection based on what was in the fridge. Quite luckily, the random turned out to be spot on! The only difference this time is that I used hung yogurt, AND that I’m definitely not procrastinating. I’m sharing the recipe right away because it’s so good! A quick ‘everything blended in a bowl cheesecake batter‘ with roasted strawberry puree swirled through that slow bakes for just over an hour, the longest wait is the overnight rest.
I love how the colours scream Christmas. Did I tell you I got this gorgeous red berry puree from roasting the strawberries, then blending them? They taste as divine as they look and added a magical swirl to the Strawberry Swirl Vanilla Eggless Cheesecake Recipe. I swirled some into the mascarpone piping too. Such fun! Hope you like the recipe. Happy holidays!
Do tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
More Christmas recipes here
My favourite eggless recipes here
Find more cheesecakes here
Looking for recipes with strawberries – right here!
Also, make your own mascarpone
Strawberry Swirl Vanilla Eggless Cheesecake Recipe
Equipment
- Oven
Ingredients
Biscuit base
- 150 g Digestive biscuits
- 50 g clarified butter / ghee
Vanilla bean cheesecake filling
- 215 g cream cheese room temperature
- 125 g mascarpone
- 150 g Greek yogurt/hung yogurt
- 215 g sweetened condensed milk
- 1/2 vanilla bean scraped
- 20 g corn flour
Roasted strawberry puree
- 200 g strawberries sliced
- 2 tbsp brown sugar
- 2 tbsp whiskey OR 1 tbsp balsamic vinegar
- 2 tbsp castor sugar
Instructions
Biscuit base
- Preheat the oven to 180C. Line the base of a loose bottom 6″ tin with parchment.
- Blend the biscuits to fine crumbs, stir in the ghee and transfer the biscuit mix to the baking tin. Using the back of a spoon, firmly pat the crumbs to form a base.
- Bake for 8-10 minutes until lightly browned. Cool completely.
- Reduce the oven temperature to 150C, then make the filling.
Vanilla bean cheesecake filling
- Place all the ingredients in the bowl of a stand mixer or a large bowl and gently begin whisking at low speed, increasing to medium until you have a smooth batter. {taste and adjust sweetness if desired}.
- Spoon the batter over the cooled biscuit base, level out and top with the roasted strawberry puree and swirl using a chopstick.
- Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately, then leave to cool completely in the oven.
- Cover and refrigerate overnight.
- Top with piped cream, strawberries etc.
Roasted strawberry puree
- Heat the oven to 180C. Place the strawberries, brown sugar, and whiskey in a flat glass baking dish and roast for about 30 minutes until deep red, soft and fragrant. Stir a couple of times.
- Cool slightly and blend until smooth.
- Add the remaining sugar {as per taste} and simmer for 4-5 minutes stirring constantly. Cool.