Speculoos Cheesecake: A No-Bake Delicacy with a Spiced Biscuit Crust

Indulge in the rich and creamy world of this Speculoos Cheesecake, a no-bake masterpiece that combines the spicy sweetness of speculoos biscuits with the velvety textures of Philadelphia cream cheese and mascarpone. Perfect for those who crave a dessert that is both luxurious and comforting, this cheesecake requires no oven, making it an ideal treat for any level of baking expertise.

Why You’ll Love This:

This cheesecake is a dream come true for speculoos lovers, offering a harmonious blend of the biscuit’s distinct spiced flavor with the smooth, rich creaminess of the cheesecake filling. The no-bake approach not only simplifies the preparation process but also results in a refreshingly cool dessert, perfect for any season.

Perfect Occasion:

This Speculoos Cheesecake is perfect for special occasions, festive gatherings, or as a sophisticated finish to a dinner party. It’s also a delightful surprise for afternoon tea or coffee breaks, offering a sweet escape into indulgence with every bite.

Decoration Tips:

Adorn this elegant cheesecake with a generous drizzle of speculoos spread, creating an artful design on top. For added texture and visual appeal, garnish with speculoos biscuit crumbs or whole biscuits. A sprinkle of powdered sugar or a few edible flowers can also elevate its presentation, making it a stunning centerpiece for your dessert table.

Ingredients:

• Crust:
  • 8-9 oz of speculoos biscuits, finely crushed
  • 3.5 oz of unsalted butter, melted
• Cheesecake Filling:
  • 1/3 cup of heavy cream (30% fat), COLD
  • 3.5 oz of powdered sugar
  • 8.8 oz of Philadelphia cream cheese
  • 10.6 oz of mascarpone
  • Speculoos spread
• Decoration:
  • Speculoos spread
  • Speculoos biscuits

Instructions:

1. Mix the crushed speculoos biscuits with the melted butter until well combined.
2. Press this mixture firmly into the bottom of your mold using the back of a glass for an even layer. Freeze while you prepare the cheesecake filling.
3. For the filling, whip the cold heavy cream with powdered sugar in a stand mixer until it forms a soft, whipped cream texture.
4. In a separate bowl, soften the Philadelphia cream cheese, mascarpone, and mix in the speculoos spread until smooth.
5. Gently fold the whipped cream into the cream cheese mixture with a spatula, lifting to incorporate air and achieve a smooth, homogeneous filling.
6. Remove the crust from the freezer and pour the cheesecake filling over it, smoothing the top. Refrigerate for at least 4 hours, or overnight for best results.
7. Before serving, finish with a topping of speculoos spread and decorate with speculoos biscuits as desired.

Enjoy this speculoos cheesecake, where every slice offers a creamy, spiced delight that effortlessly blends tradition with indulgence.

Enjoy!