No-Bake Strawberry Amarettini Cheesecake

by Feli Chic'Cuisine

If you're looking for a simple, elegant, and refreshing dessert, this No-Bake Strawberry Amarettini Cheesecake is a must-try! It’s creamy, naturally sweet, and slightly crunchy - all without refined sugar. Plus, with zero baking required, it's perfect for warm days or whenever you want a delicious, hassle-free treat!

What makes this cheesecake even better? It’s refined sugar-free! The natural sweetness comes from the Amaretti biscuits, strawberries, and a touch of vanilla sugar, making it a healthier alternative to traditional cheesecakes without sacrificing flavor.

Whether you're making it for a special occasion or simply craving something sweet, this cheesecake is effortless, elegant, and absolutely delicious. Just a little prep, a few hours of chilling, and you have a refreshing, fruity, and nutty dessert that will impress everyone.

Why You’ll Love This Cheesecake

✔ Super easy to make – No baking required, just mix, chill, and enjoy!

✔ Sugar-free – Naturally sweet with a delicate balance of flavors.

✔ Light & creamy – Made with Greek yogurt instead of heavy cream.

✔ Unique flavor twist – Amaretti biscuits add a delightful almond aroma.

✔ Perfect for any occasion – Great for summer gatherings, birthdays, or as an everyday treat!

Healthy, easy to make and delicious, this no-bake Strawberry Cheesecake is a healthier version of the original cheesecake recipe and taste great!

Why Use Amaretti Biscuits?

If you’ve never used Amaretti biscuits in a cheesecake before, you’re in for a treat! These small Italian almond-flavored cookies are naturally sweet, crisp, and full of flavor.

🔸 Almond aroma: Amaretti biscuits have a distinct almond flavor that complements the mascarpone and strawberries beautifully.

🔸 Natural sweetness: They’re naturally sweeter than regular biscuits, which helps keep this recipe refined sugar-free.

🔸 Crunchy texture: Mixed with butter biscuits, they create a firm and flavorful crust.

How Easy Is This Cheesecake to Make?

If you're new to making cheesecake, don't worry, this recipe is beginner-friendly! There's no complicated baking, no water baths, and no risk of overcooking.

Simple Steps:

Place the butter biscuits and Amaretti biscuits in a ziplock bag and crush them with a rolling pin until fine crumbs form. For a quicker option, use a food processor.

Combine the crushed biscuits with melted butter. Grease and line a 23 cm (9-inch) springform pan with parchment paper. Press the biscuit mixture into the pan and refrigerate.

✔ Mix mascarpone, yogurt, and vanilla sugar.

✔ Dissolve gelatine and mix it in.

✔ Fold in fresh strawberries and pour over the crust.

✔ Chill for a few hours, decorate, and serve!

This No-Bake Strawberry Amarettini Cheesecake is the perfect balance of lightness, creaminess, and crunch. With no refined sugar, no heavy cream, and fresh fruit, it's a healthier yet indulgent dessert that’s easy to make and guaranteed to impress!

@Feli Chic'Cuisine ~ If you're looking for a simple, elegant, and refreshing dessert, this No-Bake Strawberry Amarettini Cheesecake is a must-try! It’s creamy, naturally sweet, and slightly crunchy - all without refined sugar. Plus, with zero baking required, it's perfect for warm days or whenever you want a delicious, hassle-free treat!

No-Bake Strawberry Amarettini Cheesecake Recipe

This No-Bake Cheesecake offers a delightful balance of flavors and textures. Plus, with no refined sugar, it’s a guilt-free indulgence!

Preparation Time: 20 min

Chilling Time: 4 h Serves: 8

Ingredients

For the Crust

130g (1 cup) butter biscuits, crushed
70g (⅔ cup) Amaretti biscuits, crushed
90g (6 tbsp) butter, melted

For the Filling

225g (1 cup) mascarpone
500g (2 cups) Greek yogurt (low fat) (reserve 4 tbsp separately)
3 tsp vanilla sugar
8 gelatine sheets
300g (2 cups) strawberries, chopped (reserve some for decoration)
Pistachios, chopped (for garnish)

Method

Prepare the Crust

1. Grease and line a 23 cm (9-inch) springform pan with parchment paper. This prevents sticking and makes it easier to remove the cheesecake later.

2. Place the butter biscuits in a ziplock bag and crush them using a rolling pin until fine crumbs form. Repeat the same process for the Amaretti biscuits. You can also use a food processor for quicker results.

3. In a mixing bowl, combine the crushed biscuits with melted butter, stirring until all the crumbs are evenly coated.

4. Transfer the mixture into the prepared pan, pressing it firmly into an even layer to form the crust. Use the back of a spoon or a flat-bottomed glass to compact the mixture. Refrigerate the crust while preparing the filling.

Prepare the Filling

5. Place the gelatine sheets in a bowl of cold water and let them soak for 5-6 minutes. This will allow them to soften and bloom properly.

6. In a large mixing bowl, whisk together the mascarpone, Greek yogurt, and vanilla sugar until the mixture is smooth and well combined. Set aside.

7. Once the gelatine sheets have softened, gently squeeze them to remove excess water. In a small saucepan over low heat, add the gelatine along with 3-4 tablespoons of Greek yogurt. Stir constantly until the gelatine is fully dissolved and the mixture is smooth.

8. Gradually pour the melted gelatine mixture into the mascarpone-yogurt mixture, stirring continuously to ensure even distribution. This prevents lumps and helps the filling set properly.

9. Gently fold ⅔ of the chopped strawberries into the filling, ensuring they are evenly spread throughout.

10 Pour the prepared filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.

Decorate & Serve

11. Before serving, decorate the cheesecake with sliced strawberries and chopped pistachios for a beautiful and flavorful garnish.

12. Carefully remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy this creamy, fruity, and crunchy delight!