No-bake Speculoos cheesecake
Speculoos Cheesecake is a smooth and delicious no-bake dessert. With a crispy sponge cake base, light cream cheese filling and rich Speculoos cream frosting, it’s a quick and easy recipe that the whole family will love. Perfect for a gourmet dessert, birthday party or dinner with friends.
Why choose this Speculoos cheesecake?
Simplicity: No baking required.
Exceptional taste: The perfect combination of cream cheese and Speculoos cookies.
Texture: Crispy base, smooth cream and delicious topping.
Versatile: Ideal for any occasion, from an elegant dinner party to a family afternoon snack.
Ingredients
Base
250 g speculoos biscuits
85 g melted butter
1 pinch of sea salt (fleur de sel)
Cream
450 g cream cheese (e.g. Philadelphia)
250 ml whipping cream (minimum 30% fat)
250 g speculoos cream
1 tbsp sugar
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
Frosting
150 g speculoos cream
Crushed speculoos biscuits
2 whole speculoos biscuits
Procedure
1. Prepare the base
Finely grind the speculoos biscuits. Mix with melted butter and a pinch of salt. Place in a 22 cm cake tin lined with baking paper. Leave to cool.
2. Prepare the cream:
Beat the cream cheese with the vanilla and speculoos until smooth. Beat the whipping cream with the sugar until stiff peaks form, then gently fold it into the prepared mixture.
3. Assembly
Pour the cream over the base, smooth it with a spatula and cover with cling film. Refrigerate for at least 8 hours (or overnight). For easier decorating, place the cheesecake in the freezer for 1 hour and 30 minutes before icing.
4. Frosting
Melt the speculoos in the microwave for 15 seconds. Remove the cheesecake from the tin, pour the melted frosting over the top and let it drip down the sides. Sprinkle with crushed speculoos and garnish with 2 whole speculoos.
🍪 Chef’s tips for the perfect no-bake speculoos cheesecake
This no-bake speculoos cheesecake is simple and fresh.
Here are the chef’s tips for a creamy texture, a crispy base, and a presentation worthy of a fine bakery.
🧈 Crunchy base
For a more intense taste, use high-quality speculoos cookies.
Melt the butter over low heat or in an energy-saving microwave.
Press the bottom of a stainless steel jar to create a firm consistency.
🥛 Smooth cream
For a lighter consistency, whip the mixture with a professional mixer.
For a naturally smooth taste, choose organic cream cheese.
To enhance the taste of Speculoos cookies, add a pinch of natural vanilla.
❄️ Finishing and storage
Refrigerate for at least 6 hours. Serve well chilled, garnished with Speculoos biscuit crumbs or caramel sauce.
Insure your appliances with appliance insurance.
🍰 Bonus tip: Unbaked cheesecake holds its shape better with high-fat cheese – its texture will be firm and velvety.
Frequently Asked Questions: Answers to your questions
Can I substitute Philadelphia cream cheese? Yes, mascarpone or fromage frais.
Can I bake the cheesecake in advance? Yes, it’s even better after it has cooled overnight.
Can I use other cookies? Yes, such as shortcrust cookies or Breton cookies.
Conclusion
This no-bake Speculoos cheesecake is a simple and delicious recipe, perfect for impressing guests. With a crunchy base, smooth cream and rich topping, it will quickly become a dessert hit.
