No-Bake Strawberry Speculoos Cheesecake

Strawberry speculoos cheesecake - Lilie Bakery

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?)

No-bake strawberry and speculoos cheesecake recipe - Lilie Bakery

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:

And if you make this strawberry cheesecake at home, don't hesitate to tag @liliebakery on Instagram, so I can see your accomplishments!

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4.7 on 66 votes

No-Bake Strawberry Speculoos Cheesecake

A sweet combination of fruit and biscuit in a creamy strawberry cheesecake…
Prep time30 minutes
Cook time0 minutes
Total30 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: cheesecake
Yield: 6


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


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.


This cheesecake will keep for about 5 days in the fridge.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
August 17, 2014



  1. Reply


    August 3, 2014

    Hmm, if he's as good as he looks, it must be a killer!

  2. Reply


    August 3, 2014

    too yum your cheesecake = p

  3. Reply


    August 4, 2014

    very tempting, on the other hand I have trouble with the taste of Philadelphia

  4. Reply


    August 4, 2014


  5. Reply


    August 4, 2014

    How I envy your cheesecake!

  6. Reply


    August 4, 2014

    Superb your cheesecake, it's one of my favorite dessert !!

  7. Reply


    August 4, 2014

    He is too beautiful! and makes you want to!

  8. Reply


    August 5, 2014

    Too cute this cheesecake and certainly delicious!

  9. Reply

    small kitchen

    August 5, 2014

    It is superb!

  10. Reply

    Homemade invitation

    August 7, 2014

    Wow, it is superb: smooth and very shiny. He is perfect ;-)

    PS: and in addition, it looks good ...

  11. Reply


    August 8, 2014

    He looks divine! fresh and melting as I like! I keep aside! biz.

  12. Reply


    August 10, 2014

    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

  13. Reply

    Marseille weather

    August 16, 2014

    I love this cake
    It is very pretty
    Thank you for this great recipe

  14. Reply


    3th November 2014

    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)

  15. Reply


    July 11, 2015

    Hmm, I'm going to try this today. Bravo for your site, it is very nice

    • Reply

      Lilie bakery

      July 17, 2015

      Thank you Elisabeth :)

  16. Reply


    April 30th

    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!

  17. Reply


    28th May 2017

    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!

  18. Reply


    July 21, 2017

    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

    • Reply

      Lilie bakery

      August 11, 2017

      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!

  19. Reply


    August 13, 2017

    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

    • Reply

      Lilie bakery

      August 21, 2017

      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 !

  20. Reply


    28th November 2017

    Can I use frozen strawberries?

    • Reply

      Lilie bakery

      December 13, 2017

      Yes it is possible, by defrosting them completely before;)

  21. Reply


    April 22th

    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 !!

  22. Reply


    April 24th


    Can we replace gelatin with agar agar? If so, how do you proceed?
    Thank you

  23. Reply


    July 2, 2019

    He looks excellent! What is the diameter of your mold please?

    • Reply

      Lilie bakery

      July 2, 2019

      Hello 18cm as written in the recipe :) I put the links of my material at the bottom of the article.

  24. Reply


    April 2th

    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!)

    • Reply

      Lilie bakery

      April 2th

      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;)

  25. Reply

    trade winds

    April 15th

    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?

    • Reply

      Lilie bakery

      April 15th

      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.

  26. Reply

    trade winds

    April 24th

    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?

    • Reply

      Lilie bakery

      April 26th

      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 !

  27. Reply


    9th May 2021

    5 stars
    First attempt yesterday, very successful. Everyone refilled a second time. There was none left. Really very good and very fresh. To do again!

    • Reply

      Lilie bakery

      10th May 2021

      Great ! Thank you Emilie for your return :)

  28. Reply


    1th June 2022

    5 stars
    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.

    • Reply

      Lilie bakery

      1th June 2022

      Thank you François for your feedback! Glad you like this cheesecake :)

  29. Reply


    March 31, 2024

    I'm disappointed - 12 hours in the fridge and it hasn't set! Too bad I spent time there

    • Reply

      Lilie bakery

      April 8th

      With 5 sheets of gelatin, it's very strange... You have to check if it hasn't expired

  30. Reply


    April 25th

    Hello, I tried your recipe for speculoos cheesecake, it was a treat!!! I would like to make this one with strawberries, can I put strawberries around the cheesecake maker? Thanks for your feedback

    • Reply

      Lilie bakery

      April 30th

      Hello Nina, glad you like it! Yes you can add strawberries if you want. See you soon :)

  31. Reply


    1th May 2024

    5 stars
    Hello, can we use a ready-made strawberry coulis for your recipe? Thank you in advance for your answer.

    • Reply

      Lilie bakery

      5th May 2024

      Hello Nina, yes if you find a coulis that is not sweet, or not too sweet, it is possible to use it and follow the recipe. See you soon :)

  32. Reply


    3th May 2024

    I have a 24 cm springform pan. Should I double the doses? Do I have to put 10 sheets of gelatin? It seems like a lot to me.
    thank you for your reply

    • Reply

      Lilie bakery

      5th May 2024

      Hello Jennifer, you need to calculate the volume to be precise when changing size:
      1/Calculate the volume of my mold (dimensions given in my recipe)
      2/Calculate the volume of your mold
      3/Divide the volume of your mold by the volume of my mold
      = you obtain the number by which to multiply each of your ingredients.

      Goodbye :)


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