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!

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4.7 on 65 votes

No-Bake Strawberry Speculoos Cheesecake

A sweet combination of fruit and biscuit in a creamy strawberry cheesecake…

Prep time30 minutes min

Cook time0 minutes min

Total30 minutes min

Recipe type: Dessert, Snack

Cuisine: French

Keyword: cheesecake

Yield: 6

Equipment:

• Pastry circle adjustable from 16 to 30cm
• Rhodoid ribbon 10cm
• Multifunction mixer
• KitchenAid Electric Mixer
• KitchenAid artisan pastry robot 4,8L

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:

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 :)