Summer was hot and now that Fall is finally here it is still hot. This weather is getting the best of us. I am so ready for some cool days! The good thing about being in a hot state like Florida is that fresh fruits are still around, including strawberries. We love the farmers market! After making so many desserts with fresh fruits, strawberries are our most favorite one of all.
There is a recipe that has us making it over and over again. It’s a simple one too, a no-bake cheesecake with a delicious Biscoff crust and topped with fresh strawberries. I think I have shared this dessert with just about everyone I know. Our friends are good sports! And so are you, that’s why I’m sharing the recipe with you too!
(with a Biscoff crust and topped with fresh strawberries)
1 1/4 cups Biscoff (crumbs)
2 tablespoons Sugar
6 tablespoons Butter (softened)
20 ounces Cream Cheese (softened)
1/2 cup Powder Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Lemon Juice
Lemon Zest (of one lemon)
1 cup Heavy Cream
1-2 cups Fresh Strawberries (or preserve)
Toss Biscoff into the food processor until it turns into crumbs, add sugar and butter until the mixture gets clumpy. Press the mixture into a 8 inch springform tin; press a little up the sides to form a slight ridge.
In another bowl of a mixer beat together the cream cheese, powder sugar, vanilla and lemon juice and the lemon zest until smooth.
Lightly whip the cream (soft peaks) and then fold it into the cream cheese mixture.
Finally spoon the cheesecake filling on top of the biscoff crust and smooth it out with a spatula. Refrigerate for 3 hours or overnight.
When you are ready to serve, un-mold the cheesecake and spread the fresh fruits of your choice. (I went with strawberries, but you can choose which ever fruit appeals the most to your taste buds. A preserve works great, too).
Enjoy this amazing cheesecake with a hint of lemon and a fresh touch with the strawberries, it’s absolutely delicious! Go on and make it yourself, trust me it’s a keeper!