Irresistible No-Bake Strawberry Quark Cheesecake with Crispy Speculoos (Biscoff) Crust
Indulge in the heavenly delight of this **fresh strawberry quark cheesecake** – a truly delicious no-bake dessert that’s perfect for any celebration. Whether it’s a birthday bash, a special anniversary, or just a sweet craving, this elegant and easy-to-make cake is guaranteed to impress without requiring any baking skills.
Imagine the delightful layers: a buttery, spiced **Speculoos (Biscoff) biscuit base** providing a satisfying crunch, topped with a luscious, airy, and creamy filling made from **fresh strawberries and rich quark**, all finished with delicate swirls of whipped cream. This is a dessert that looks as good as it tastes, offering a refreshing and fruity escape with every single bite.
This recipe is a testament to simplicity and flavor. It delivers an impressive centerpiece for your dessert table, proving that you don’t need an oven to create something truly spectacular. Get ready to gather your ingredients and whip up a cake that will have everyone asking for the recipe!
Why You’ll Love This No-Bake Strawberry Quark Cheesecake
There’s a special place in my heart (and my son’s!) for a truly fresh and creamy strawberry cheesecake. The vibrant, sweet tang of strawberries perfectly complements the rich, smooth dairy, making it an irresistible combination. This particular no-bake version became a staple in our home, even gracing my own birthday table because of its sheer deliciousness and ease of preparation.
Choosing a **Speculoos (or Biscoff) biscuit base** was a no-brainer for this recipe. The unique caramelized spice notes of these cookies add an incredible depth of flavor and a delightful crunch that pairs beautifully with the tangy quark filling. The entire process is designed to be quick and simple, meaning you don’t need to be a seasoned baker to achieve perfect results. Forget turning on the oven, this **no-bake strawberry cheesecake** is all about effortless elegance.
It’s the ideal dessert when you’re looking for something light yet satisfying, especially during warmer months or when you want to save oven space. The simple steps ensure that even novice cooks can create a show-stopping dessert with confidence.
The Creamy Heart of the Cake: Strawberry Quark Filling
The star of this **no-bake strawberry quark cheesecake** is undoubtedly its incredibly light and flavorful filling. We use **full-fat quark** for that unmistakably rich and creamy texture that melts in your mouth. Unlike traditional cream cheese, quark offers a unique tanginess and a lighter feel, creating a refreshing balance against the sweetness of the strawberries.
Combined with **airy whipped cream** and generous amounts of **fresh strawberries**, every spoonful delivers a burst of fruity freshness. The strawberries are pureed and sieved to ensure a silky-smooth consistency, free from any seeds, creating a truly luxurious experience.
And let’s not forget the foundation: the **crispy Speculoos (Bastogne) biscuit base**. This crunchy layer provides the perfect textural contrast to the smooth filling, with its warm, spiced notes enhancing the sweet strawberry flavor. This cake isn’t just delicious and fresh; it’s a symphony of textures and tastes. So, what are you waiting for? Let’s dive into the kitchen and create this masterpiece!
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- ¾ stick butter, unsalted, melted for crust
- 7 oz. Speculoos cookies, finely ground (Biscoff cookies work great too!)
- 4 ½ teaspoon gelatin powder, (or 14 grams gelatin powder, crucial for setting)
- 1 ¼ pound strawberries, washed and crown removed, for the filling
- ½ cup sugar, adjust to your sweetness preference
- 1 tablespoon lemon juice, freshly squeezed for brightness
- 1 teaspoon vanilla extract, for depth of flavor
- 2 ¼ cup quark, full-fat for ultimate creaminess
- 1 cup heavy cream, cold, for a light and airy filling
Garnish (Optional)
- 5 oz. strawberries, fresh, washed and sliced, for decorating
- ½ cup whipped cream, for beautiful dollops on top
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Prepare your springform pan: Lightly brush a 9-10 inch (22-24 cm) diameter springform pan with a little butter. Then, line the bottom with a circle of baking paper. This ensures your no-bake cheesecake will release easily.
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For the Biscoff crust: In a small saucepan, gently melt the unsalted butter over low heat. Once melted, remove from heat and add the finely ground Speculoos (Biscoff) cookie crumbs. Stir thoroughly with a spoon or spatula until all the crumbs are evenly coated with butter.¾ stick butter, 7 oz. Speculoos cookies
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Firmly press the crust: Spoon the butter-Speculoos biscuit mixture evenly into the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to firmly press the mixture down, creating a compact and level crust. Place the springform pan into the refrigerator for at least 15 minutes to allow the crust to harden while you prepare the filling.
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Bloom the gelatin: In a small, heat-proof bowl, add three tablespoons of cold water. Evenly sprinkle the gelatin powder over the water. Do not stir. Let it stand for 5-10 minutes to “bloom” or soften. This step is crucial for the gelatin to dissolve properly later and ensure your cheesecake sets.4 ½ teaspoon gelatin powder
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Prepare the strawberry puree: Place the washed and hulled strawberries into a food processor or blender. Process until they form a smooth puree or juice. For the freshest taste, ensure your strawberries are ripe and sweet.1 ¼ pound strawberries
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Strain the puree: Place a fine-mesh sieve over a large bowl. Pour the strawberry puree through the sieve, pressing with the back of a spoon or spatula to extract as much liquid as possible, leaving behind any seeds or coarse pulp. This step ensures a silky-smooth cheesecake filling.
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Dissolve the gelatin: Take about one-third of the strained strawberry juice and place it in a small saucepan. Add the sugar, lemon juice, and vanilla extract. Heat gently until the mixture is hot, but not boiling, and the sugar has dissolved. Turn off the heat. Add the bloomed gelatin (which should now be softened) to the warm strawberry mixture. Whisk continuously until the gelatin is completely dissolved and no granules remain. This step is critical for a smooth, firm set.½ cup sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
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Combine with quark: Pour the warm, gelatin-infused strawberry mixture into the bowl with the remaining strawberry juice. Stir well to combine. Now, add the full-fat quark to this mixture. Whisk until thoroughly incorporated and smooth, ensuring there are no lumps of quark.2 ¼ cup quark
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Fold in whipped cream: In a separate, clean bowl, beat the heavy cream with an electric mixer until it reaches soft peaks, resembling the consistency of thick Greek yogurt. Be careful not to overbeat. Gently fold half of this whipped cream into the strawberry quark mixture using a spatula. Once combined, fold in the remaining whipped cream until the mixture is light, airy, and uniform. This step ensures a wonderfully light and fluffy cheesecake texture.1 cup heavy cream
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Assemble the cheesecake: Retrieve the chilled springform pan with the hardened biscuit base from the refrigerator. Carefully pour the delicate strawberry quark filling over the Speculoos crust, spreading it evenly with a spatula.
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Chill and set: Place the filled springform pan back into the refrigerator. Allow it to chill and set for a minimum of four hours. For the best possible firm set and flavor development, I highly recommend chilling it overnight. This patient wait is essential for a perfectly sliceable no-bake cheesecake!
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Garnish and serve: Once fully set, carefully remove the springform ring from your beautiful **no-bake strawberry quark cheesecake**. Transfer the cake to a serving plate. Garnish the top with elegant dollops of fresh whipped cream and an abundance of fresh, sliced strawberries. Slice and serve immediately to enjoy this refreshing treat!5 oz. strawberries, ½ cup whipped cream
Notes & Pro Tips
2. Quark Substitutions: Quark is a traditional European dairy product, similar to a very thick, creamy yogurt or a soft cream cheese, but with a unique tangy flavor and lighter texture. If you can’t find quark in your local store, you have a couple of good replacement options:
- Cream Cheese & Sour Cream Mix: Combine 2 cups of full-fat cream cheese with 1 ¼ cup of sour cream. Whisk them together until smooth. This will give you a texture and tanginess close to quark.
- Strained Greek Yogurt: You can drain plain, full-fat Greek yogurt in a fine-mesh sieve lined with a cheesecloth or coffee filter for several hours (or overnight) until it becomes very thick and curd-like. While this works, it will impart a more distinct yogurt flavor to your cheesecake.
3. Cookie Crust Alternatives: While Speculoos (Biscoff) biscuits provide a wonderfully unique spiced flavor, you can absolutely experiment with other types of cookies for your crust. Great alternatives include:
- Digestive Biscuits: A classic choice, offering a slightly sweet, crumbly base.
- Graham Crackers: Common in American cheesecake recipes, providing a mild, honeyed flavor.
- Vanilla Wafers or Shortbread: For a more buttery and subtle crust.
- Oreo Cookies (creams removed): For a chocolatey twist!
4. Storage & Make-Ahead Tips:
- Refrigerator: To keep your cheesecake fresh, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay delicious in the fridge for up to three days, making this an ideal make-ahead dessert for parties and events.
- Freezer: Freezing this **no-bake strawberry quark cheesecake** is generally not recommended. The texture of the quark and whipped cream filling can change significantly upon thawing, often becoming watery or grainy, which detracts from its delightful creaminess. It’s best enjoyed fresh and chilled.
Nutrition
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More Delicious Cake Recipes to Explore
If you’re a fan of delightful desserts, especially those that come together with ease, you’re in the right place! Beyond this fantastic **no-bake strawberry quark cheesecake**, I have a variety of other cake recipes that are perfect for satisfying your sweet tooth or impressing guests. From elegant baked tarts to more creamy cheesecakes, there’s always something new to discover.
- Elegant Rose Apple Tart
- Luxurious Irish Coffee Cheesecake
- Festive No Bake Eggnog Cheesecake
Frequently Asked Questions (FAQ) About No-Bake Strawberry Quark Cheesecake
What is quark, and where can I buy it?
Quark is a fresh dairy product, popular in European cuisines. It’s often described as a cross between yogurt and cottage cheese, with a smooth, thick texture and a mild, tangy flavor. You can usually find full-fat quark in the dairy section of specialty grocery stores, European markets, or sometimes larger supermarkets that carry international products. If unavailable, refer to the “Notes & Pro Tips” section in the recipe card for suitable substitutions like a cream cheese and sour cream mix or strained Greek yogurt.
Can I use frozen strawberries for this recipe?
Yes, absolutely! While fresh, in-season strawberries offer the best flavor, frozen strawberries are a fantastic alternative, especially when fresh ones aren’t at their peak. Just make sure to thaw them completely before pureeing to ensure a consistent texture and to avoid adding too much extra liquid to your filling. Drain any excess liquid after thawing.
How long does this no-bake cheesecake need to chill?
For best results, this no-bake strawberry quark cheesecake requires a minimum of 4 hours to chill in the refrigerator to properly set. However, for a truly firm and perfectly sliceable cake, chilling it overnight (8-12 hours) is highly recommended. Patience is key for the perfect no-bake dessert!
Can I make this cheesecake ahead of time?
Yes, this **no-bake cheesecake** is an excellent make-ahead dessert! You can prepare the entire cake up to 3 days in advance. Store it covered tightly with plastic wrap or in an airtight container in the refrigerator. This makes it perfect for entertaining, as you can have a show-stopping dessert ready with minimal last-minute effort.
What other cookies can I use for the crust if I don’t have Speculoos/Biscoff?
If Speculoos (Biscoff) cookies aren’t available, don’t worry! You can easily substitute them with other crumbly biscuits. Popular alternatives include digestive biscuits, graham crackers, vanilla wafers, or even shortbread cookies. The important thing is to have finely ground crumbs that can be mixed with melted butter to form a firm crust.
Can I add other fruits to the filling or topping?
This **strawberry quark cheesecake** is quite versatile! While strawberries are the star, you can certainly experiment. Mixed berries (raspberries, blueberries, blackberries), sliced peaches, or even a swirl of passion fruit puree could be lovely additions to the topping. For the filling, sticking to one primary fruit (like strawberries) usually yields the best texture and flavor balance when combined with quark and gelatin.