This No-Bake Strawberry Speculoos Pie is a dreamy summer treat with a buttery crust, creamy filling, and fresh strawberries—irresistible!
Why You’ll Love This Recipe
- No baking required, making it a quick and easy dessert
- The speculoos cookie crust adds a delicious spiced flavor
- Mascarpone filling is rich, creamy, and perfectly balanced
- Fresh strawberries provide a refreshing and natural sweetness
- Perfect for warm weather gatherings or a light treat
Ingredients
For the Crust:
- 200 grams speculoos cookies
- 100 grams melted butter
For the Filling:
- 250 grams mascarpone cheese
- 200 ml thick fresh cream
- 50 grams icing sugar
- 1 teaspoon vanilla extract
For the Topping:
- 500 grams fresh strawberries
Directions
Prepare the Crust:
- Crush the speculoos cookies into fine crumbs using a food processor.
- In a bowl, mix the crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a pie mold using the back of a spoon.
- Refrigerate for at least 30 minutes to set.
Make the Filling:
- In a large bowl, whisk together the mascarpone cheese, thick cream, icing sugar, and vanilla extract until smooth and creamy.
- Spread the mascarpone mixture evenly over the chilled speculoos crust, smoothing the surface with a spatula.
Prepare the Strawberries:
- Wash, hull, and cut the strawberries in half or slice them as desired.
- Arrange the strawberries on top of the mascarpone filling in an even layer.
Chill and Serve:
- Refrigerate the pie for at least 2 hours to allow the flavors to meld and the filling to set.
- Before serving, garnish with fresh mint leaves for added color and freshness.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Chilling Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Calories: Approximately 320 kcal per serving
Variations
- Chocolate Twist: Add a layer of melted chocolate over the crust before adding the mascarpone filling.
- Nutty Crunch: Sprinkle chopped toasted almonds or pistachios over the strawberries.
- Citrus Flavor: Add lemon zest to the mascarpone filling for a refreshing twist.
- Berry Mix: Combine strawberries with raspberries and blueberries for a colorful topping.
Storage/Reheating
- Storage: Keep the pie in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the pie without the strawberries for up to 1 month. Thaw in the fridge before adding fresh berries.
- Serving Tip: Serve chilled for the best texture and flavor.
FAQs
Can I use a different type of cookie for the crust?
Yes! Graham crackers, digestive biscuits, or Oreo cookies work well as alternatives.
What if I don’t have mascarpone cheese?
You can substitute it with cream cheese for a slightly tangier taste.
Can I use frozen strawberries?
Fresh strawberries work best, but if using frozen, thaw and drain excess liquid before topping the pie.
How do I make the filling lighter?
Replace half of the mascarpone with Greek yogurt for a lighter texture.
Can I prepare this pie a day in advance?
Yes, the pie actually tastes better when chilled overnight as the flavors meld together.
How do I get clean slices when serving?
Use a sharp knife and wipe it clean between each cut for neat slices.
Can I add a glaze to the strawberries?
Yes! Brush them with warmed apricot jam for a glossy finish.
What can I use instead of icing sugar?
Powdered sugar or fine caster sugar can be used as a substitute.
Can I make individual mini pies instead?
Absolutely! Use small tart molds or cupcake liners for bite-sized versions.
Does this pie work well with other fruits?
Yes! Try mango slices, peaches, or mixed berries for variety.
Conclusion
No-Bake Strawberry Speculoos Pie is a simple yet elegant dessert perfect for summer gatherings or when you need a quick and refreshing sweet treat. The creamy mascarpone filling, spiced speculoos crust, and fresh strawberries make it a show-stopper. Try it today and enjoy a slice of pure indulgence!
Print
No-Bake Strawberry Speculoos Pie
- Total Time: 2 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This No-Bake Strawberry Speculoos Pie is a dreamy summer treat with a buttery crust, creamy filling, and fresh strawberries—irresistible!
Ingredients
For the Crust:
- 200 grams speculoos cookies
- 100 grams melted butter
For the Filling:
- 250 grams mascarpone cheese
- 200 ml thick fresh cream
- 50 grams icing sugar
- 1 teaspoon vanilla extract
For the Topping:
- 500 grams fresh strawberries
Instructions
Prepare the Crust:
- Crush speculoos cookies into fine crumbs using a food processor.
- Mix the crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a pie mold using the back of a spoon.
- Refrigerate for at least 30 minutes to set.
Make the Filling:
- In a large bowl, whisk mascarpone cheese, thick cream, icing sugar, and vanilla extract until smooth and creamy.
- Spread the mascarpone mixture evenly over the chilled crust, smoothing the surface with a spatula.
Prepare the Strawberries:
- Wash, hull, and slice the strawberries as desired.
- Arrange them on top of the mascarpone filling in an even layer.
Chill and Serve:
- Refrigerate the pie for at least 2 hours to allow the flavors to meld and the filling to set.
- Garnish with fresh mint leaves for extra freshness before serving.
Notes
- For a crunchier texture, add crushed speculoos cookies as a topping.
- Drizzle with melted chocolate or honey for extra indulgence.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: European