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.
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.
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:
- White chocolate cheesecake
- No bake strawberry biscoff cheesecake
- Raspberry speculoos tiramisu
- Bavarian pear chocolate speculoos
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cheesecakes!
No-Bake Speculoos Cheesecake
- 300 g speculoos cookies
- 110 g Soft butter
- 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
- 120 g speculoos spread
- 100 g whole liquid cream 30% mg
- 2 cc icing sugar
- 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.
- 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.
- 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.