A sweet and fruity recipe that will please you: the No-Bake Strawberry Speculoos Cheesecake ! We love its creamy texture scented with strawberries, we even add a coulis when tasting ...
When you don't want to turn on your oven, a cheesecake without cooking it's really ideal. You can also prepare it in advance and store it in the refrigerator. Useful when you have a meal to prepare, and little time on D-Day.
The crunchy speculoos base goes wonderfully with the smoothness of the strawberry filling… A duo that I really like! Hope you like it too.
What you will like with this speculoos strawberry cheesecake:
- It is fresh and light : really delicious at the end of a meal, to be enjoyed on beautiful sunny days…
- It is well melted thanks to the cream cheese and Greek yoghurt mixture.
- We fall for its delicious strawberry flavor : strawberries mixed inside the cheesecake but also as a coulis to serve with your slices of cheesecake.
How to make this strawberry cheesecake?
Like all cheesecakes, we start by preparing the biscuit base, by mixing the biscuits here speculoos with melted butter.
Then we prepare the cheesecake party Strawberry. To do this, we mix strawberries and add them to a creamy preparation based on Philadelphia and Greek yogurt. The gelatin will help to hold everything together.
We finish by making a small Strawberry coulis that we will serve with the cheesecake (because there are never enough strawberries, right?)
How to store this speculoos strawberry cheesecake?
Once made, this cheesecake will keep for about 5 days in the refrigerator. I recommend putting it in an airtight container to prevent it from picking up odors from the fridge.
Possible variations around this recipe
If you are not using gelatin, you can definitely use gelatin.gelatin. Be sure to follow the doses given by the manufacturer.
Instead of strawberries, we could quite use raspberries. The principle of the recipe would be the same. I would advise you in this case to pass the coulis to Chinese to remove the small seeds.
To change speculoos, know that any type of dry biscuit also does the trick.
Other recipes to try
If you like strawberry desserts, then I also recommend these other recipes from the blog:
- Eton strawberry mess
- Strawberry rhubarb almond tart
- Strawberry tart with almond cream Cyril Lignac
- Strawberry rhubarb tart crumble style
- Strawberry pistachio tart on Breton palet
- Strawberry peach ricotta cake
And if you make this strawberry cheesecake at home, don't hesitate to tag @liliebakery on Instagram, so I can see your accomplishments!
No-Bake Strawberry Speculoos Cheesecake
Equipment:
Ingredients:
Strawberry Cheesecake
- 150 g spéculoos
- 70 g soft butter, melted
- 5 gelatin sheets Vahine
- 200 g strawberries
- 300 g plain Philadelphia fresh cheese
- 300 g Greek yogurt
- 6 cs granulated sugar
- 1/2 cc natural vanilla extract
- A few drops of strawberry flavor optional
- 4 cs milk
Strawberry coulis
- 200 g strawberries
- 3 cs icing sugar
Instructions:
Strawberry Cheesecake
- Place an 18 cm pastry ring on the cake pan that will be used for the service. Circle it inside a rhodoid ribbon (optional), this will allow easy and clean release.
- Prepare the biscuit base by mixing the speculoos and the butter. Mix well and line the bottom of the circle, packing well with the bottom of a glass. Reserve in the fridge while waiting for the rest.
- Soften the gelatin sheets in a little cold water.
- Mix the strawberries, then pour them into a container. Stir in the plain Philadelphia cream cheese, Greek yogurt, powdered sugar, liquid vanilla and a few drops of strawberry flavoring.
- In a saucepan, heat the milk, then remove from the heat and pour in the drained gelatin. Mix well. Pour the milk over the creamy strawberry mixture and mix one last time to homogenize.
- Place this mixture in the circle on the biscuit base. Refrigerate for at least 3 hours.
Strawberry coulis
- Mix the strawberries with the icing sugar. Reduce the mixture over high heat in a saucepan to thicken. Let cool.
- When serving the cheesecake (or a little before), place the coulis and decorate with a few additional strawberries cut in half or quarters.
Notes:
- EQUIPMENT USED -
Camilleb
Hmm, if he's as good as he looks, it must be a killer!
BoopCook
too yum your cheesecake = p
floenkitchen
very tempting, on the other hand I have trouble with the taste of Philadelphia
Blablayablog
MAGNIFICENT :-)
LadyMilonguera
How I envy your cheesecake!
Kokille
Superb your cheesecake, it's one of my favorite dessert !!
mom007
He is too beautiful! and makes you want to!
laura
Too cute this cheesecake and certainly delicious!
small kitchen
It is superb!
Homemade invitation
Wow, it is superb: smooth and very shiny. He is perfect ;-)
PS: and in addition, it looks good ...
Aurore
He looks divine! fresh and melting as I like! I keep aside! biz.
Emylou
I came across your site during my research on the internet and I do not regret it !!! A real gold mine for baking and I'm going to test some recipes right away :-) Thank you and thank you for the link to the material I'm also testing !! have a good day
Marseille weather
I love this cake
It is very pretty
Thank you for this great recipe
Nathalie
Wahoo! It is beautiful that one!
Almost a shame to cut it… (just kidding, it must have been delicious)
I keep this page in my bookmarks, just to try this recipe very soon ... (My decoration will not be as pretty, I'm afraid)
Elizabeth
Hmm, I'm going to try this today. Bravo for your site, it is very nice
Lilie bakery
Thank you Elisabeth :)
Mileage
tested even today and it was very successful, I will do it again.
On the other hand, I doubled the proportions for the speculos base and would perhaps do it again with a sheet of gelatin less because I found it too gelatinous for a cheesecake, but it was nevertheless very good!
Celine
Cheesecake made on Friday for Saturday evening, very good, nice balance, more of a kind of dessert than cheesecake as we know it with baking in the oven. Very fresh and tasty. Thanks for the recipe, I'll keep it in my favorites!
Justine
Bjr, Wahou beautiful this cake!
can we replace fresh cheese with white cheese? If so, should we also replace Greek yogurt with mascarpone to prevent it from being runny? Thank you
Lilie bakery
Hello, if we replace these two ingredients, it's a very different recipe, I do not recommend (both taste and texture) but you can test on your side!
yveline
Hello Lilie,
Is it essential to use gelatin? can't we make this cheese-cake WITHOUT.
Personally, I make an admirable white chocolate / raspberry cheesecake without and it is perfect!
Thank you for sharing anyway and good luck
Yveline
Lilie bakery
Hello Yveline, you can try ... It is the white chocolate that made your cheesecake stick because it is very fatty. You can simply change your raspberries to strawberries if you wish. My recipe is lighter than with white chocolate so it needs gelatin to hold. See you soon !
Witness
Can I use frozen strawberries?
Lilie bakery
Yes it is possible, by defrosting them completely before;)
A_LFG7566
Delicious!! It's fresh, light and fragrant with good little strawberries, the coulis really brings a plus, it's a super good dessert, to be redone !!
Agathe
Hello
Can we replace gelatin with agar agar? If so, how do you proceed?
Thank you
Charlotte
Hello,
He looks excellent! What is the diameter of your mold please?
Lilie bakery
Hello 18cm as written in the recipe :) I put the links of my material at the bottom of the article.
Manon
Small question I would like to do this but I took some powdered gelling agent. Do you have any advice regarding the 5 gelatin sheets? Thank you for your answer otherwise I will manage for tomorrow
(Your page keeps me drooling!)
Lilie bakery
Hello Manon, thank you for your message! I looked at the equivalence between the two at Vahiné: 1 sachet of gelatin powder of 6g corresponds to 3 sheets of gelatin of 2g;)
trade winds
Hello, I'm not used to gelatin so my first attempt failed :( is there a special technique to check that it is well taken in the milk?
Lilie bakery
Hello Alizée, for the gelatin you must first make sure that you have softened 5 leaves (I take the Vahiné brand in supermarkets). Then, it must be softened in cold water. And above all, drain it well before melting it in the milk base. When you add it to your preparation, you mix and it takes on its own, cooling in the refrigerator for several hours.
trade winds
Hello,
Thanks, I did it again and it was toppppppp, too too good;)
I think the first time my mixture was too cold when I put the gelatin and suddenly it made lumps instead of being distributed well.
I want to do it again this weekend but I only have a 24 cm diameter mold with me, can I just double the proportions?
Lilie bakery
Hello Alizé, you can indeed increase the quantities if you use a larger mold. You can base it on x2 I think the result will be higher or lower than the original. See you soon !
Emilie
First attempt yesterday, very successful. Everyone refilled a second time. There was none left. Really very good and very fresh. To do again!
Lilie bakery
Great ! Thank you Emilie for your return :)
François
Hello
This recipe has become a classic for me… I love it… Very simple, quick to prepare, ideal when you're in a hurry… No cooking… I usually do it the day before and I decorate the same day. So I often talked about this recipe around me, praising the guaranteed success.
Lilie bakery
Thank you François for your feedback! Glad you like this cheesecake :)