No-Bake Speculoos Cheesecake

No-bake speculoos cheesecake recipe - Lilie Bakery

A dessert to share that is both melting and crunchy: the No-Bake Speculoos Cheesecake… A 100% gourmet recipe with speculoos biscuits and speculoos spread inside. Its little extra? It is prepared in a few minutes, without gelatin, and without the need to put it in the oven.

Speculoos, you know? These small biscuits of Belgian origin, known throughout the world for their caramelized taste, with a touch of spice… I love incorporating them into desserts. They make an excellent base for cheesecakes in particular.

What you'll love with this speculoos cheesecake recipe

  • Flavors: speculoos, speculoos and more speculoos... But when you love, you don't count! I did not add sugar in the recipe because the spread contains it.
  • Texture : 3 different textures are present in this cheesecake. A crunchy base made from mixed biscuits. A melting no-bake cheesecake filling followed by a decoration based on speculoos spread and whipped cream.
  • Difficulty level : The recipe is quick to prepare but you have to follow the steps. You will need a 20cm springform pan to properly unmold the speculoos cheesecake without cooking.
Speculoos no-bake cheesecake - Lilie Bakery

Ingredients for this no-bake cheesecake

  • Biscuit base: you need soft butter and speculoos biscuits, that's all.
  • Garnish : I made a mix of mascarpone and philadelphia (unsalted cream cheese). I love this pairing. You can also make just mascarpone if you prefer. You also need full liquid cream 30% mg. To give a speculoos flavor to the filling, you need speculoos spread. It is easily found in the spreadable paste section of the supermarket.
  • Décor: I wanted nice drips on the sides of the cheesecake so I opted for melted speculoos spread on top of the cheesecake. Also plan 30% full fat liquid cream for the whipped cream decoration.

NB: the detailed quantities of this no-bake speculoos cheesecake are given to you at the bottom of the page in my recipe.

How to make speculoos cheesecake?

This cheesecake can be made in advance, in several stages, without problem. We start with the biscuit base by mixing melted butter and mixed biscuit (using of a food processor or good blender). This mixture is packed in the bottom of the mould.

To the garnish, whisk all the ingredients (except the cream) to obtain a homogeneous texture. Separately, whip the whipped cream very firm and add it to the previous mixture.

We whip again so that the textures fit together well : the filling must be firm and stick together well when you put it in the mould. There is no need to add gelatin. Smooth it out and put it in the fridge.

After long refrigeration, we proceed decor : melt the spread and place it on top of the cheesecake. Whip the whipped cream and pipe domes around the edges. Sprinkle the no-bake speculoos cheesecake with cookie crumbs and voila!

My tips for success

  • To have a good balance between fondant and crunchy, I prefer to put a fairly thick cookie base. I advise you to do the same!
  • For clean release, I use a rhodoïd film (great for cheesecakes and entremets). It is placed before packing the biscuits into the mould.
  • Whisk well the filling before placing it in the mould, this will allow you to have a texture that is both melting and firm when tasted.
  • Put the cheesecake well one night in the refrigerator before decorating.
Speculoos cheesecake recipe - Lilie Bakery

How to store this no-bake speculoos cheesecake?

This speculoos cheesecake can be kept in the refrigerator until tasting. Serve it chilled, it's better. It can be kept like this for up to 4-5 days after production.

Other recipes to try

If this cheesecake recipe tempts you, I advise you to also take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cheesecakes!

Speculoos no-bake cheesecake - Lilie Bakery
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4.9 on 21 votes

No-Bake Speculoos Cheesecake

A creamy and crunchy no-bake cheesecake recipe made with speculoos biscuits and speculoos spread… Foodies take note!
Preparation30 min
Baking0 min
Total30 min
Recipe type: Dessert, Snack
Kitchen room: American, French
Keyword: cheesecake
Quantity: 8 people

Ingredients:

Biscuit base

  • 300 g speculoos cookies
  • 110 g Soft butter

Garnish

  • 150 g plain Philadelphia fresh cheese
  • 300 g mascarpone cheese
  • 300 g whole liquid cream 30% mg
  • 240 g speculoos spread
  • 1 cc natural vanilla extract

Décor

  • 120 g speculoos spread
  • 100 g whole liquid cream 30% mg
  • 2 cc icing sugar

Preparation:

Biscuit base

  • In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits. Keep 2 tbsp of the mixture for the final decoration.
  • Place the rest of the biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film beforehand to facilitate the unmolding of the cheesecake). Firmly pack the biscuits using the back of a spoon or a glass. Refrigerate while waiting for the rest.

Garnish

  • In a bowl or in a food processor, whisk together the Philadelphia, mascarpone, vanilla and speculoos spread.
  • Separately, whip the whipping cream very firm too.
  • Place the whipped cream in the previous mixture then whisk to evenly homogenize the texture. This filling should already hold together well.
  • Place this mixture in the mold, on the biscuit base. Smooth the top with a small spatula. Refrigerate overnight.

Décor

  • Unmold the cheesecake (and remove the Rhodoïd film). Smooth the sides with a spatula.
  • Heat the spread in the microwave for about 20 seconds: it should become very fluid.
  • Spoon some of the batter into a small piping bag and drizzle batter all around the cheesecake. For the top of the cheesecake, pour a little batter and smooth with a spatula. Refrigerate 10 minutes.
  • Whip the whipped cream with the icing sugar. Fill a pastry bag then pipe domes all around the cheesecake. Use the cookie crumbs (set aside at the start) to sprinkle over the cheesecake.
  • Keep refrigerated until tasting.

Notes:

This cheesecake will keep in the refrigerator for up to 4-5 days, ideally in an airtight bell.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Robot KitchenAid noir 4,8L
Robot cuisine
Moule charnière 20
Spatule coudée
Robot KitchenAid noir 4,8L
Robot cuisine
Moule charnière 20
Spatule coudée
Robot KitchenAid noir 4,8L
Robot cuisine
Moule charnière 20
Spatule coudée
3th February 2022

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18 comments

  1. Reply

    LadyMilonguera

    28th January 2022

    5 stars
    Your cheesecake is absolutely gorgeous!

    • Reply

      Lilie bakery

      28th January 2022

      Thank you so much ! :)

  2. Reply

    Buckskin

    2th February 2022

    Hello,
    great cheesecake
    Children don't like Philadelphia so I have to put 450gr of mascarpone instead?
    No need for gelatin?
    Thank you in advance
    Buckskin

    • Reply

      Lilie bakery

      2th February 2022

      Hello Isabelle, we feel very little Philadelphia here but if you want to replace it, you put the amount of mascarpone instead. For this cheesecake, I didn't add gelatin, it will be creamy but will still hold together (thanks to the speculoos paste inside). See you soon :)

  3. Reply

    Proceedings

    March 6, 2022

    Hello to you, I have just made your recipe and I wonder if I can wait just a few hours before pouring the speculoos paste on the cake? I'm working early tomorrow morning and I have to bring this cake for my birthday! Thank you so much it looks delicious

    • Reply

      Lilie bakery

      March 7, 2022

      Hello Anaïs, yes you can advance the topping stage a little on top of the cheesecake. You still have to wait at least 4/6 hours for the filling to set anyway (otherwise it will be difficult to stand). You put it back in the fridge afterwards. They are lucky your colleagues! goodbye :)

  4. Reply

    Laura

    April 13th

    Good evening, to make this cheesecake, can I use a stainless steel dessert mold instead of the springform pan?

    thank you and good evening

    Laura

    • Reply

      Lilie bakery

      April 14th

      Hello Laura, yes absolutely it is possible, if you have Rhodoïd to put inside to facilitate the demoulding it will be very good. See you soon :)

  5. Reply

    Mathilde

    April 20th

    5 stars
    Hello, is it possible to transport the cake by car (long journey), can it turn due to the journey?
    Thank you

    • Reply

      Lilie bakery

      April 21th

      Hello Mathilde, when I travel for several hours with a cake, I place it in a large closed insulated bag with blocks of ice underneath. This helps to keep the freshness until the arrival;) See you soon!

  6. Reply

    Virginia

    September 29, 2022

    5 stars
    Wow a marvel! The best I've done!!!! Thanks

    • Reply

      Lilie bakery

      4th October

      Glad you like this speculoos cheesecake! Goodbye :)

  7. Reply

    Agnès

    28th October

    5 stars
    Hello lilie

    I made your cake two weeks ago and everyone loved it. We quickly devoured it. A massacre. I'm doing it again this afternoon.

    • Reply

      Lilie bakery

      31th October

      With pleasure ! Thank you Agnès for your feedback, See you soon :)

  8. Reply

    Laura

    November 11, 2022

    5 stars
    Hello, I've already made your cake and everyone was won over, me too!
    I would like to do it again at the time of the holidays and taken by the weather and for the organization, I ask myself a few questions, how long can we keep it in the refrigerator?
    Is it possible to prepare it 3 days before the tasting?
    Thanks in advance =)

    • Reply

      Lilie bakery

      November 15, 2022

      Hello Laura, as specified in the recipe it keeps up to 4-5 days in the refrigerator. Generally it is eaten before! You can keep the final decoration for D-Day, so the result will be perfect :) See you soon

  9. Reply

    Morgane

    November 30, 2022

    Hello,
    I wonder… If I don't put the speculoos dough, will the cheesecake have the same hold as with it?!
    Thank you so much for your recipes, they are excellent!

    • Reply

      Lilie bakery

      1th December 2022

      Hello Morgane, above all do not remove the speculoos dough: the fat it contains holds the cheesecake (which is without cooking, I remind you). And then, it would no longer be a speculoos cheesecake otherwise… See you soon :)

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