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 a clean release, I use a rhodoid 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
Equipment:
Ingredients:
Biscuit base
- 300 g speculoos cookies
- 110 g unsalted butter
Garnish
- 150 g Philadelphia cream cheese
- 300 g mascarpone
- 300 g heavy whipping cream 30%
- 240 g speculoos spread
- 1 tsp natural vanilla extract
Décor
- 120 g speculoos spread
- 100 g heavy whipping cream 30%
- 2 tsp icing sugar
Instructions:
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:
- EQUIPMENT USED -
LadyMilonguera
Your cheesecake is absolutely gorgeous!
Lilie bakery
Thank you so much ! :)
Buckskin
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
Lilie bakery
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 :)
Proceedings
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
Lilie bakery
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 :)
Laura
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
Lilie bakery
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 :)
Mathilde
Hello, is it possible to transport the cake by car (long journey), can it turn due to the journey?
Thank you
Lilie bakery
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!
Virginia
Wow a marvel! The best I've done!!!! Thanks
Lilie bakery
Glad you like this speculoos cheesecake! Goodbye :)
Agnès
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.
Lilie bakery
With pleasure ! Thank you Agnès for your feedback, See you soon :)
Laura
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 =)
Lilie bakery
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
Morgane
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!
Lilie bakery
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 :)
Micheline
Hello, I made this cheesecake and it's a killer, I would like to make it for the holidays, in the form of a log. I have a gutter mold for this, and I was wondering if I could freeze the filling in the gutter mold with the biscuit and make the decoration on the big day? Or just freeze the filling and make the assembly with the biscuit when decorating? Thank you for this delicacy that delights the taste buds
Lilie bakery
Hello Micheline, yes you can freeze it without any problem! For the assembly, if you want a very crunchy biscuit, you must avoid that it is in contact for too long with the cream. So actually putting your log on a strip of biscuit when decorating is better. Otherwise I'm afraid it will get wet. Goodbye :)
Florine
Hello,
Is 8 hours of refrigeration enough? Thanks
Lilie bakery
Hello Florine, in the recipe I recommend 1 night of refrigeration, so it's equal to 8 hours or so. Goodbye :)
vanilla
Hello,
Should the whipped cream be well whipped with the mascarpone mixture? Because in the photo you have a Maryse. I whipped everything and I'm afraid the whipped cream broke…. We'll see when we unmold tomorrow but in any case very good filling, not very sweet and light as I like!
Lilie bakery
Hello, you have to follow the recipe as it is given (in the photo it is just the spatula that I used to pour the whipped cream…)
Carla
This recipe is amazingly good! It was unanimous around the table. Having a big greedy speculoos, I made a happy!
Lilie bakery
Thank you Carla for your feedback!
Annie
Hello, I've never made cheesecake without baking and I was wondering how to unmold the base (I don't know if I'm making myself understood) without risking breaking it since it's melted butter and crushed cookies?
In any case, thank you for all these shares and very useful tips.
Good night
Annie
Lilie bakery
Hello Annie, the base is hard and crispy when it cools. You can use a long spatula to lift the base of your cheesecake and place it on your serving platter. See you soon :)
Betty
Hello Lilie, I'm going to make the cheesecake without baking and without gelatin, but I'd like to replace the speculoos cream with salted butter caramel cream that I make myself. Do you think it will hold the same as the cutout? Maybe I need to add 1 or 2 sheets of gelatin? Thanks for your recipes!
Lilie bakery
Hello Betty, speculoos cream does not have the same properties as salted butter caramel at all, it is oilier and therefore contributes to the firmness of the cheesecake. Add 2 sheets of gelatin in this case. See you soon :)
Lali
Hello I tested but my filling is full of lumps, I did not understand where my mistake is. Can you enlighten me? Thank you ☺️
Lilie bakery
Hello Lali, if you have lumps in your filling, it's because you haven't whipped enough. You can easily correct next time! See you soon :)
Kimberly
Hello,
Do we have to leave the cheesecake in the fridge overnight or is 2 hours enough?
Lilie bakery
Hello Kimberly, I advise you not to shorten the setting in the cold, this is what allows the cheesecake (which does not contain gelatin, and which is not cooked) to hold up well when tasted. See you soon :)
Djamel
Hello, can we replace the Philadelphia with Saint Moret? Thank you for your feedback and for your recipe.
Lilie bakery
Hello Djamel, beware the Saint Moret is saltier! You risk having a strange taste with St Morêt, I do not recommend it. See you soon :)
Anne-Sophie
Bonjour,
Once the decor is done, can you tell me how long I have to put it back in the fridge for a bit, please?
Thanks a lot .
Lilie bakery
Hello Anne-Sophie, in the recipe it says 10 minutes in the fridge after rolling out the speculoos dough. If you put whipped cream like me. You can serve it immediately, or keep it in the fridge, in this case no fixed duration. See you soon :)
Joelle
Delicious recipe for speculoos fans like us
Very easy to make, and guaranteed effect!
Thank you Lily
Lilie bakery
Thank you Joelle, glad you and your loved ones like this cheesecake! See you soon :)
lean
Hello
I tried to make this recipe but mixing the whipped cream and the speculoos mixture gave me a lumpy texture?
The whipped cream was however perfect and the other mixture the same…
Is it possible that it is because I used "Prim'Frais" from Leclerc instead of Philadelphia?
thank you in advance
Lilie bakery
Hello Léane, you just have to whip longer (with a mixer it's easier) and you get a smooth mixture. There's no reason the textures can't mix because they're the same temperature. On the other hand, I really recommend Philadelphia, it's important for the texture and the taste, the sub-brands aren't worth it. See you soon :)
Anissa
Good evening, I would like to make this cake in a larger mold for 20 people, what do you think of the quantities and the size of the mold?
Lilie bakery
Hello Anissa, I advise you to make 2 instead of making a very large one. This recipe has no gelatin and there is no guarantee that it will hold by increasing the size of the pan. See you soon :)
Chloé
Hi,
I have already tested your recipe which is excellent and unanimous. Do you think it is possible to lighten it up a bit with cottage cheese for example?
Thank you in advance :)
Chloé
Lilie bakery
Hello Chloé, I advise you against trying to lighten this cheesecake: as it does not contain gelatin, it is the other ingredients (and their fat content) that allow it to hold together. See you soon :)
Guillaume
Hello, can we put speculoos biscuits upright all around the edges in addition to following your recipe?
Lilie bakery
Hello Guillaume, I do not advise you to add any on the sides, it will be too much in addition to the speculoos base and the speculoos spread. You can, however, add a few on top for decoration. See you soon :)