No-Bake Strawberry Cheesecake Dessert

The best summer dessert recipes are simple to make. The kind of recipe you can whip together on a whim, keep the kitchen cool and impress your guests with a sophisticated surprise. This no-bake strawberry cheesecake checks all those boxes. Use locally-grown, in-season strawberries for the ultimate flavour. A crust made from crushed gingerbread-like Speculoos cookies instead of the usual graham crackers adds a little flair and is a perfect complement to the airy, creamy, dreamy filling of mascarpone and whipped cream.

No-Bake Strawberry Cheesecake Dessert

Beat the heat with this quick and easy strawberry no-bake cheesecake dessert. Caramel-y spiced Biscoff cookies form the crust. An airy, creamy mixture of mascarpone and whipped cream is topped with mounds of fresh strawberries.

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Ingredients

• 1½ cup speculoos (Biscoff) cookie crumbs crushed
• 6 tbsp butter melted, slightly cooled
• 3 tbsp granulated sugar
• 1 cup mascarpone
• ⅔ cup 35% cream
• ¼ cup icing sugar
• 1 tsp vanilla extract
• 1 lb strawberries hulled and halved

Instructions

 

• In bowl, stir together crushed cookies, butter and sugar until moistened; press onto bottom and up the side of pie plate or 9-inch tart pan with removable bottom. Freeze for at least 15 minutes.
• In large bowl, using an electric mixer, beat mascarpone with cream on medium until mixture thickens. Sift in icing sugar and vanilla and continue beating until stiff. Cover and refrigerate.
• Spoon in and spread mascarpone cream mixture over crust and arrange strawberries overtop. Chill until tart is well chilled and flavours meld.

Keyword cheesecake, mascarpone, no-bake, no-bake dessert, strawberries, strawberry cheesecake

Tips from the ELLE Gourmet editors

Speculoos are a traditional spiced cookie from Belgium and the Netherlands. Biscoff is a branded speculoos cookie made by Lotus Bakeries in North America. Recognized by the bright red label and beloved for their cookie butter.

A food processor makes quick work of this spiced crust. Blend the speculoos cookies with 3 tbsp sugar until finely ground. Add the melted, slightly cooled butter and pulse until moistened for the easiest crumb assembly.

To change up the flavour, swap the speculoos cookies for more traditional graham crackers. Or go a different direction with lemon shortbread cookies, Oreo cookies or digestive biscuits (chocolate topped optional).