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Strawberry No-Bake Cheesecake

Prep Time:

25 Minutes + Chilling

Cook Time:



About the Recipe

This cheesecake is like a burst of Spring - that beautiful strawberry jam paired with a lightly spiced Biscoff cookie crust, creamy, lemon-y mascarpone filling and fresh strawberries is just over-the-top perfect. Great texture, lovely and light, and wonderfully vibrant.

No-bake also means it's pretty effortless to prepare (despite it's fancy look). Many thanks to Silda's Jam for the delicious Strawberry Lemon Lavender jam!


1 (8.8 oz.) pkg. Lotus Biscoff cookies (or grahams), finely ground (about 2 1/4 cups)

6 Tbsp. butter, melted

1 (9 oz.) jar @sildasjam Strawberry Lemon Lavender jam

8 oz. cream cheese, at room temp.

½ cup granulated sugar

1 lemon, zested and juiced

1 tsp. vanilla extract

½ tsp. Kosher salt

¾ cup heavy cream

8 oz. Mascarpone cheese

Fresh strawberries, sliced


  1. Prepare the crust: In a bowl, combine cookie crumbs and butter; mix until uniform. 

  2. Press into the bottom and up the sides of a 9” fluted tart pan. Fill with jam, reserving 2 Tbsp. for glazing. Freeze while you prepare the cheesecake filling.

  3. Prepare the cheesecake filling: In a bowl, beat to combine cream cheese, sugar, lemon zest and juice, vanilla and salt until smooth and fluffy, 2-3 min. Set aside.

  4. In a separate bowl, whip heavy cream to soft peaks. Add mascarpone, and continue to beat to medium peaks.

  5. Gently fold cream cheese mixture into whipped mascarpone until combined. Pour into chilled crust and spread evenly. Top with sliced strawberries. Heat remaining jam with 1 tsp. water until melted and brush over strawberries. (Optional) Garnish with lavender or candied lemon peel. 

  6. Refrigerate at least 4 hours or overnight before serving.

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