The perfect summer dessert that doesn’t require turning on your oven! My No Bake Strawberry Biscoff Cheesecake is easy to whip up and so incredibly delicious!
No Bake Strawberry Biscoff Cheesecake
My No Bake Strawberry Biscoff Cheesecake is made with a Biscoff cookie crust, a no-bake cheesecake filling, and a deliciously fresh strawberry compote. You are going to love how easy this dessert is to make just as much as you’ll love how delicious it tastes.
To make my No Bake Strawberry Biscoff Cheesecake, you’ll need:
- Biscoff cookies
- Sugar
- Butter
- Cream cheese
- Whipping cream
- Lemon juice
- Strawberries
- Cornstarch
6 Reasons to Try a No-Bake Dessert This Summer
1. Beat the Heat
The most compelling reason to opt for no-bake desserts in the summer is to avoid adding extra heat to your home. Ovens can significantly raise the temperature in your kitchen, making an already hot day even more unbearable. No-bake recipes allow you to create delicious treats without contributing to the heat, keeping your kitchen and yourself cool.
2. Quick and Easy
Summer is all about enjoying the outdoors, spending time with family and friends, and making the most of the long days. No-bake desserts are typically quick and easy to prepare, allowing you to spend less time in the kitchen and more time enjoying your summer activities. With minimal preparation and a few simple ingredients, you can whip up a delightful dessert in no time.
3. Refreshing Flavors
No-bake desserts often feature light, refreshing flavors that are perfect for summer. Think creamy cheesecakes, fruity parfaits, and icy treats like popsicles and icebox cakes. These desserts are not only cooling but also take advantage of the season’s fresh produce, making them a delicious way to savor summer’s bounty.
4. Kid-Friendly Fun
Summer break means kids at home looking for fun activities. No-bake desserts provide a fun opportunity to get children involved in the kitchen. Since these recipes don’t require using an oven, they’re safer for little hands to help with. Plus, the process of mixing, layering, and decorating can be a fun and creative project for kids of all ages.
5. Versatility and Creativity
No-bake desserts offer endless possibilities for creativity. From no-bake cookies and bars to puddings and mousses, there’s a no-bake version of almost any dessert you can think of. You can experiment with different flavors, textures, and presentations to create a treat that’s uniquely yours. Whether you prefer something rich and chocolaty or light and fruity, there’s a no-bake recipe to suit your taste.
6. Perfect for Entertaining
Summer is prime time for barbecues, picnics, and outdoor parties. No-bake desserts are ideal for these gatherings because they can often be made ahead of time and require minimal effort to serve. Their portable nature makes them easy to transport, ensuring that you can bring a delightful dish to any event without hassle.
Change It Up
One of the many things I love about this recipe is how easy it is to change up based on the flavors you love. Don’t have Biscoff cookies? Use graham crackers. Don’t like strawberries? Use blueberries. This no-bake cheesecake recipe is so versatile. Have fun with it!
More no-bake Desserts to try
No-Bake Strawberry Biscoff Cheesecake
Ingredients
For the Crust
- 30 Biscoff cookies
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
For the Cheesecake
- 16 ounces cream cheese
- 1/2 cup (100 g) granulated sugar
- juice of half a lemon
- 1 cup (240 g) heavy whipping cream
For the Strawberry Compote
- 1 pound fresh strawberries, chopped
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (118 g) water
- 2 tablespoons (18 g) cornstarch, sifted
- juice of half a lemon
Instructions
For the Crust
- In na food processor or blender, combine the cookies and the sugar. Pulse until the cookies become a fine crumb.
- Add the melted butter and pulse until the mixture resembles wet sand.
- Evenly and firmly press the crust into a springform pan or an 8-inch by 8-inch square pan. Refrigerate while you make other elements.
For the Cheesecake
- In a medium size mixing bowl, beat the cream cheese, sugar, and lemon juice until smooth – about 2 minutes. Set aside.
- In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
- Fold the heavy whipping cream into the cream cheese mixture.
- Spread the cheesecake filling over the crust with a spoon or an offset icing spatula. Cover and refrigerate until you're ready to add the strawberry compote.
For the Compote
- This one is best made ahead of time so it can cool before adding to the cheesecake.
- Combine all of the ingredients in a medium saucepan over medium heat. Bring the mixture to a soft boil and cook for 5 minutes, stirring occassionally. It should coat your spoon well.
- Refrigerate until no longer warm. Spread evenly on top of the cheesecake.
- Refrigerate the dessert until ready to serve.