EASY ALL-NATURAL STRAWBERRY CHEESECAKE W/BISCOFF CRUST

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This easy all-natural strawberry cheesecake recipe is a keeper! Tangy cream cheese, 30-minute no-pectin strawberry jam, & my favorite 2-ingredient Biscoff crust.

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Make the 2-Ingredient Biscoff Cookie Crust. Add melted butter to crushed cookies and press them into the pan and bake @325°F for 7 minutes.

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Make the Strawberry Cheesecake Batter. Beat cream cheese, sugar, and a pinch of salt on medium speed for 2 minutes (or until fluffy).

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Add the vanilla and eggs one at a time and blend just until combined and no yellow streaks remain.

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Add the lemon juice, strawberry jam, and heavy cream, and stir them in using a rubber spatula just until everything is combined.

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Add the flour and stir just until no streaks remain. (This cheesecake recipe is so easy, right?🤗🍓)

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Now it't time to fill and layer the strawberry cheesecake! Add 1/2 of the cheesecake batter to the cooled cookie crust and spread it out evenly..

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Add 1/4 cup of 30-Minute No-Pectin homemade strawberry jam (or favorite brand). No need to smooth it out. Just like this is perfect!

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Add the last 1/2 of strawberry cheesecake batter and smooth it out.

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Gently lift the cheesecake pan up about 1 inch off of the counter and let it "tap" on the counter to remove any air bubbles. Do this about 3 or 4 times!

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Dot the remaining strawberry jam all over the top and bake the cheesecake @325°F/162°C for 45 to 55 minutes.

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Perfect strawberry cream cheesy deliciousness in every bite! And it couldn't be easier to make!

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Get this and more easy and delicious cheesecake recipes over at the blog!

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Best Strawberry Cheesecake Recipe Ever!