No-Bake Strawberry Biscoff Cheesecake
Delicious Biscoff cookie crust with a smooth and creamy no-bake cheesecake filling and a fresh strawberry compote topping.
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.