No-Bake Strawberry Cheesecake
No-Bake Strawberry Cheesecake
Ingredients
For the Crust
- 2 cups Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
For the Cream Cheese Filling
- 24 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
For the Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 1 cup strawberry glaze, store-bought or homemade
Instructions
- 1
In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Mix thoroughly until the crumbs are evenly moistened.
⏱️ 5 min
- 2
Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to compact it well. Place the pan in the refrigerator to chill for at least 30 minutes while you prepare the filling.
⏱️ 5 min
- 3
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 4
Add the powdered sugar and vanilla extract to the cream cheese. Beat on low speed until just combined, then increase to medium speed and beat until smooth and fluffy, about 2 minutes.
⏱️ 3 min
- 5
In a separate cold bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or it will turn to butter.
⏱️ 4 min
- 6
Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and airy.
⏱️ 3 min
- 7
Pour the cream cheese filling over the chilled crust in the springform pan. Spread the filling evenly with a spatula.
⏱️ 2 min
- 8
Cover the springform pan loosely with plastic wrap and refrigerate for at least 2 hours, or until the filling is firm enough to hold its shape.
⏱️ 120 min
- 9
Once the cheesecake filling is set, arrange the sliced fresh strawberries neatly over the top of the cheesecake. You can create a decorative pattern or simply cover the surface.
⏱️ 5 min
- 10
Carefully pour the strawberry glaze over the arranged strawberries, ensuring they are well coated. Gently spread the glaze if needed to cover the entire surface.
⏱️ 3 min
- 11
Return the cheesecake to the refrigerator for at least 1 hour, or until the glaze is set and the cheesecake is firm.
⏱️ 60 min
- 12
To serve, carefully remove the sides of the springform pan. Slice the cheesecake with a sharp knife, wiping the knife clean between each slice for a neat presentation.
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Strawberry Cheesecake
For the Crust
- 2 cups Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
For the Cream Cheese Filling
- 24 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
For the Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 1 cup strawberry glaze, store-bought or homemade
Instructions
- 1
In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Mix thoroughly until the crumbs are evenly moistened.
⏱️ 5 min - 2
Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to compact it well. Place the pan in the refrigerator to chill for at least 30 minutes while you prepare the filling.
⏱️ 5 min - 3
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 4
Add the powdered sugar and vanilla extract to the cream cheese. Beat on low speed until just combined, then increase to medium speed and beat until smooth and fluffy, about 2 minutes.
⏱️ 3 min - 5
In a separate cold bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or it will turn to butter.
⏱️ 4 min - 6
Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and airy.
⏱️ 3 min - 7
Pour the cream cheese filling over the chilled crust in the springform pan. Spread the filling evenly with a spatula.
⏱️ 2 min - 8
Cover the springform pan loosely with plastic wrap and refrigerate for at least 2 hours, or until the filling is firm enough to hold its shape.
⏱️ 120 min - 9
Once the cheesecake filling is set, arrange the sliced fresh strawberries neatly over the top of the cheesecake. You can create a decorative pattern or simply cover the surface.
⏱️ 5 min - 10
Carefully pour the strawberry glaze over the arranged strawberries, ensuring they are well coated. Gently spread the glaze if needed to cover the entire surface.
⏱️ 3 min - 11
Return the cheesecake to the refrigerator for at least 1 hour, or until the glaze is set and the cheesecake is firm.
⏱️ 60 min - 12
To serve, carefully remove the sides of the springform pan. Slice the cheesecake with a sharp knife, wiping the knife clean between each slice for a neat presentation.