Indulge in the delightful flavors of speculoos with this creamy, no-bake cheesecake. This dessert combines the richness of mascarpone and the unique taste of speculoos spread, layered between soft theebiscuits soaked in milk. Topped with a smooth speculoos paste and garnished with white chocolate ganache and crunchy speculoos cookies, this cheesecake is a dream for anyone who loves the warming spices of this traditional Belgian cookie.
Why You’ll Love This Recipe:
- No-Bake: Easy to make without the need for an oven.
- Creamy and Rich: Mascarpone and speculoos create a luxurious texture.
- Unique Flavor: Speculoos brings a delightful spiced taste that’s different from traditional cheesecakes.
- Versatile: Perfect for any occasion, from family gatherings to special celebrations.
Ingredients:
- Cheesecake Mixture:
- 250 g mascarpone
- 16 g klopfix (whipping cream stabilizer)
- 8 g vanilla sugar (or 1 tsp vanilla extract)
- 150 g speculoos spread
- 500 ml unwhipped cream
- Filling:
- 300 g theebiscuit
- 150 ml milk
- Topping:
- 200 g speculoos spread
- Extra:
- White chocolate ganache
- Speculoos cookies
Instructions:
- In a bowl, whip the mascarpone, klopfix, vanilla sugar (or extract), and speculoos spread. Gradually add the unwhipped cream and whip until stiff peaks form.
- Dip theebiscuits in milk and layer them in a 28×18 cm springform pan.
- Spread half of the cheesecake mixture over the biscuits.
- Add another layer of dipped theebiscuits on top of the cheesecake layer.
- Spread the remaining cheesecake mixture over the second layer of biscuits.
- Warm the speculoos spread until it becomes pourable and spread it over the top cheesecake layer.
- Refrigerate the cheesecake overnight to set.
- Before serving, garnish with white chocolate ganache and speculoos cookies.
This speculoos cheesecake is sure to be a hit for its creamy texture and unique spiced flavor. Enjoy this no-bake delight at your next gathering! 🍰🍪
