No-bake Strawberry Swirl Cheesecake
- Dimples
- May 7
- 2 min read
Deliciously Easy No-Bake Strawberry Cheesecake
Hey everyone! I’m so excited to share this delightful twist on my easy no-bake cheesecake base that you all loved. As a fellow berry lover, I couldn't resist creating a version that's bursting with fresh strawberry flavor. This cheesecake is super easy to whip up, and trust me, it tastes like you’ve just stepped out of a fancy bakery! Perfect for any occasion or just a sweet treat for yourself, let’s dive into the details!
No-bake Strawberry Swirl Cheesecake
Ingredients
Cheesecake Filling:
3 (8 oz) blocks of cream cheese, softened
2 cups powdered sugar
1 tbsp vanilla bean paste or extract
2 cups heavy whipping cream
Crust:
32 Lotus Biscoff cookies, crushed
¼ cup melted unsalted butter
Strawberry Topping:
2 cups halved or diced strawberries (stems removed; frozen can also be used)
½ cup granulated sugar
2 tsp lemon juice
Optional Whipped Cream Topping:
2 cups heavy cream
¾ cup powdered sugar
Directions
Step 1: Prepare the Crust
Crush the Cookies: Use a food processor or your preferred method to crush the Lotus Biscoff cookies into fine crumbs.
Mix with Butter: In a mixing bowl, combine the cookie crumbs with melted unsalted butter until well combined.
Form the Crust: Line the bottom of a springform pan with wax paper. Press the cookie mixture evenly into the bottom of the pan. Place it in the freezer while you prepare the cheesecake filling.
Step 2: Make the Strawberry Topping
Cook the Strawberries: In a saucepan, combine the halved strawberries, granulated sugar, and lemon juice. Cook over medium heat until the mixture reaches a rolling boil.
Blend and Cool: Remove from heat and allow to cool slightly. Then, use an immersion blender or a potato masher to blend the mixture until smooth. Refrigerate until ready to use.
Step 3: Create the Cheesecake Filling
Mix the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until creamy and smooth.
Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla bean paste (or extract), mixing until well combined.
Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form.
Fold the Whipped Cream: Gently fold the whipped cream into the cheesecake mixture until seamlessly combined.
Step 4: Assemble the Cheesecake
Layer the Cheesecake: Pour half of the cheesecake filling into the chilled crust. Swirl in some of the strawberry topping for a marbled effect. Pour the remaining cheesecake filling on top.
Decorate: Using a piping bag or a sandwich bag, add some strawberry topping to the top and create your desired design.
Set: Cover the cheesecake with plastic wrap and refrigerate for 6-8 hours, or place it in the freezer for about 4 hours until set.
Step 5: Optional Whipped Cream Topping
Whip the Cream: If desired, whip 2 cups of heavy cream with ¾ cup of powdered sugar until soft peaks form.
Serve: Once set, you can top your cheesecake with the whipped cream and additional strawberries if you wish.
Enjoy Your Creation!
Slice up your no-bake strawberry cheesecake and enjoy this delicious treat! Perfect for summer gatherings, birthdays, or simply indulging yourself on a warm afternoon. Remember, no-bake means more time for relaxation and enjoyment! Happy baking, or rather, assembling! 🍓✨
