strawberry biscoff cheesecake
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This No-Bake Strawberry Biscoff Cheesecake Might be the Best You’ve Ever Tasted

Elevate the dessert table with a strawberry Biscoff cheesecake.

This is not your grandma’s strawberry cheesecake. It’s even more creamy, even more crunchy – and satisfies every sweet tooth. This is a strawberry dessert to swoon over.

Courtney Rich shares her recipe for a strawberry Biscoff cheesecake.

Find more recipes from Courtney on Instagram, @cakebycourtney, or on her website,


No-Bake Strawberry Biscoff Cheesecake


For the Biscoff Crust

  • 30 Biscoff Cookies
  • ½ Cup (100 g) granulated sugar
  • ½ Cup (113 g) unsalted butter

For the Cheesecake

  • 16 ounces cream cheese
  • ½ 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
  • ¾ cup (150 g) granulated sugar
  • ½ cup (118 g) water
  • 2 Tablespoons (18 g) corn starch, sifted
  • Juice of half a lemon


For the Crust

  1. In a food processor blender, combine the cookies and sugar. Pulse until the cookies become fine crumbs.
  2. Add the melted butter and pulse until the mixture resembles wet sand.
  3. Evenly and firmly press the crust into a springform pan or 8-inch by 8-inch square pan. Refrigerate while you make the other elements.

For the Cheesecake

  1. In a medium sized mixing bowl, beat the cream cheese, sugar and lemon juice until smooth. About 2 minutes. Set aside.
  2. In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
  3. Fold the heavy whipping cream into the cream cheese mixture.
  4. Spread the cheesecake over the crust with a spoon or offset icing spatula. Cover and refrigerate until you’re ready to add the strawberry compote.

For the Compote

***This is best made ahead of time so it can cool before adding to the cheesecake.

  1. Combine all of the ingredients in a medium saucepan over medium heat. Bring to a soft boil and cook for 5 minutes, stirring occasionally. It should coat your spoon well.
  2. Refrigerate until no longer warm. Spread evenly on top of the cheesecake.
  3. Refrigerate the cheesecake until ready to serve.


You can also use any other fruit your heart desires for the compote! If you want a thinner crust, use 20 Biscoff cookies and 1/3 cup sugar and 6 Tablespoons butter.

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