No-Bake Speculoos Cheesecake
A creamy, indulgent no-bake cheesecake infused with the warm flavors of speculoos biscuits, perfect for any occasion.
Ingredients
For the crust
- 250 g speculoos biscuits, finely crushed
- 75 g unsalted butter, melted
For the filling
- 300 ml cold double cream or 250ml heavy cream plus 4 tbsp sour cream
- 500 g full-fat cream cheese, softened to room temperature
- 50 g icing sugar
- 1 tsp vanilla extract
- 250 g speculoos spread
For the topping
- 150 g speculoos spread for topping
- 3 pieces speculoos biscuits 2 crushed and 1 kept whole
Instructions
Preparation
- Line the base of a 20cm springform tin with a round piece of nonstick baking paper.
- Make the crust by crushing the biscuits into fine crumbs, then mixing with the melted butter until evenly combined.
- Press the crumb mixture firmly into the bottom of the prepared tin, then chill it in the fridge while you prepare the filling.
Filling
- In one bowl, whip the cream until it holds stiff peaks.
- In another bowl, beat the cream cheese, icing sugar, vanilla, and speculoos spread until smooth.
- Gently fold in the whipped cream until blended.
- Spoon the filling over the chilled base, spread evenly, and press lightly to remove air pockets.
- Refrigerate for at least 6 hours, or overnight, until firm.
Topping
- For the topping, heat the speculoos spread in short microwave bursts, stirring until smooth and pourable.
- Let it cool slightly, then remove the cheesecake from the tin, pour the topping over, spreading evenly and allowing some to run down the sides.
- Scatter the crushed biscuits around the edge and place the whole biscuit in the center.
- Chill for 1 more hour to set, then serve.
Notes
Keep refrigerated and use within 3 days. For a richer cheesecake, opt for heavy cream and sour cream combination.