This No-Bake Speculoos Cheesecake is a simple and delightful dessert that combines the rich, caramel-like flavors of speculoos with the creamy texture of traditional cheesecake. With a buttery speculoos biscuit base and a lusciously smooth filling, this cheesecake requires no oven or gelatin, making it an ideal treat for any occasion.
Why You’ll Love This:
- Effortless Preparation: No need to turn on the oven or use gelatin, making this recipe incredibly straightforward and fuss-free.
- Rich Speculoos Flavor: The use of speculoos in both the base and the filling infuses the cheesecake with a warm, spiced flavor that’s uniquely comforting.
- Versatile for Any Event: Perfect as a sophisticated dessert at dinner parties or a sweet treat at casual gatherings.
Perfect Occasion: This cheesecake is great for holiday celebrations, potlucks, family gatherings, or any time you need a quick and impressive dessert. It’s also excellent for birthday parties or as a special treat during festive seasons.
Decoration Tips:
- Drizzle melted speculoos spread over the top and create beautiful patterns with a toothpick for an artistic finish.
- Pipe whipped cream rosettes around the edge of the cheesecake for an elegant presentation.
- Sprinkle crushed speculoos biscuits over the top for added texture and flavor.
Ingredients:
- For the Base:
- 250g speculoos biscuits, crushed
- 120g butter, melted
- For the Cheesecake Filling:
- 500g cream cheese (like Philadelphia)
- 240g speculoos spread
- 1/2 tsp vanilla extract
- 75g powdered sugar
- 240g cold single cream
- For the Whipped Cream Topping:
- 150g cold single cream
- 40g powdered sugar
- 125g mascarpone cheese
Instructions:
- Prepare the Base:
- Combine the crushed speculoos biscuits with melted butter.
- Press the mixture firmly into a 20cm mold or individual silicone molds.
- Freeze for 30 minutes to set.
- Make the Cheesecake Filling:
- In a mixing bowl, whisk together the cream cheese, powdered sugar, and speculoos spread until smooth.
- In a separate bowl, whip the single cream until it forms soft peaks.
- Gently fold the whipped cream and vanilla extract into the cream cheese mixture until well combined and creamy.
- Pour the filling over the set biscuit base, smoothing the top with a spatula.
- Decorate:
- Melt additional speculoos spread and drizzle over the cheesecake. Use a toothpick to create swirl patterns.
- Whip together the single cream, powdered sugar, and mascarpone until firm, then pipe rosettes around the edge of the cheesecake.
- Chill:
- Refrigerate the cheesecake for at least 4 hours, or until firm.
Enjoy this creamy, no-bake Speculoos Cheesecake, a dessert that promises a burst of delightful flavors and textures, perfect for any cheesecake enthusiast!
