Speculoos Cheesecake with Salted Butter Caramel: A Decadent Treat

This speculoos cheesecake with salted butter caramel is a true indulgence, combining the warm, spiced flavor of speculoos cookies with the rich creaminess of mascarpone and Philadelphia cream cheese. Topped with a generous layer of salted caramel, this no-bake cheesecake is perfect for anyone who loves bold, sweet, and salty flavors. Each bite is a delightful mix of crunchy, creamy, and smooth textures that will have everyone reaching for seconds.

Why You’ll Love This Recipe

This cheesecake is the perfect blend of rich creaminess and spiced cookie crunch, topped off with a luxurious caramel that elevates the entire dessert. The combination of Philadelphia cream cheese and mascarpone ensures a velvety, smooth texture, while the speculoos cookie crust brings a warm, cinnamon-spiced base. The salted caramel adds a balanced sweetness with just the right amount of salty bite, making this cheesecake irresistible. Best of all, it’s a no-bake recipe, so you don’t need to fuss with the oven, making it a quick and easy yet impressive dessert.

Perfect for Any Occasion

This cheesecake is perfect for special occasions such as birthdays, holiday gatherings, or dinner parties. Its decadent layers and beautiful caramel topping make it a showstopper on any dessert table. It’s also an ideal make-ahead dessert, as it needs to chill overnight in the freezer, giving you time to prepare other dishes or simply relax before your event. Serve it chilled for the best texture and flavor.

Decoration Tips

For an elegant presentation, sprinkle some extra crushed speculoos cookies around the edges of the cheesecake and drizzle the melted speculoos spread and salted caramel across the top in decorative swirls. You can also add a light dusting of powdered sugar or top the cheesecake with a few whole speculoos cookies for a rustic look. Serve it on a cake stand for a beautiful, elevated display.

Ingredients:

For the Crust:

• 300g speculoos cookies
• 100g melted butter

For the Cheesecake Cream:

• 200g Philadelphia cream cheese (plain)
• 400g mascarpone
• 150ml heavy cream (30% fat)
• 3-4 tablespoons speculoos spread
• A dash of vanilla extract

For the Topping:

• Salted butter caramel
• Melted speculoos spread (not too hot)

Instructions:

1. Prepare the crust:
   Crush the speculoos cookies into fine crumbs and mix them with the melted butter until fully combined. Press the mixture into the base of a springform pan, using the back of a glass to compact it evenly. Place the pan in the fridge to chill or in the freezer while you prepare the cheesecake filling.
2. Make the cheesecake cream:
   In a large bowl, beat together the Philadelphia cream cheese, mascarpone, and speculoos spread until smooth and creamy.
3. Whip the cream:
   In a separate bowl, whip the cold heavy cream until stiff peaks form.
4. Combine the mixtures:
   Gently fold the whipped cream into the cream cheese and mascarpone mixture, being careful not to deflate the whipped cream. Mix until you have a smooth, homogeneous cheesecake filling.
5. Assemble the cheesecake:
   Remove the chilled crust from the freezer and pour the cheesecake cream over the top. Smooth the surface with a spatula to create an even layer. Place the cheesecake in the freezer to set overnight.
6. The next day – Decorate the cheesecake:
   Remove the cheesecake from the freezer and gently remove it from the pan. If necessary, smooth the sides of the cheesecake. Sprinkle some crushed speculoos cookies around the edges. In the center of the cheesecake, pour the salted butter caramel and drizzle the melted speculoos spread (make sure it’s not too hot). Place the cheesecake back in the fridge for a short while before serving.

Storage and Serving:

Store the cheesecake in the fridge until ready to serve. Enjoy this decadent and rich dessert, perfect for satisfying any sweet tooth!