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 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.
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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4.8 on 123 votes

No-Bake Speculoos Cheesecake

A creamy and crunchy no-bake cheesecake recipe made with speculoos biscuits and speculoos spread… Foodies take note!
Prep time30 minutes
Cook time0 minutes
Total30 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Keyword: cheesecake
Yield: 8 people

Ingredients:

Biscuit base

  • 300 g speculoos cookies
  • 110 g unsalted butter

Garnish

  • 150 g plain Philadelphia fresh cheese
  • 300 g mascarpone
  • 280 g heavy whipping cream 30%
  • 240 g speculoos spread
  • 1 cc 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:

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 :)
3th February 2022

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65 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, 2022

      Glad you like this speculoos cheesecake! Goodbye :)

  7. Reply

    Agnès

    28th October, 2022

    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, 2022

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

  8. Reply

    Laura

    11th November 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

      15th November 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

    30th November 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

      December 1, 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 :)

  10. Reply

    Micheline

    December 9, 2022

    5 stars
    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

    • Reply

      Lilie bakery

      December 10, 2022

      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 :)

  11. Reply

    Florine

    December 14, 2022

    Hello,
    Is 8 hours of refrigeration enough? Thanks

    • Reply

      Lilie bakery

      December 15, 2022

      Hello Florine, in the recipe I recommend 1 night of refrigeration, so it's equal to 8 hours or so. Goodbye :)

  12. Reply

    vanilla

    December 23, 2022

    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!

    • Reply

      Lilie bakery

      December 23, 2022

      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…)

  13. Reply

    Carla

    7th January 2023

    5 stars
    This recipe is amazingly good! It was unanimous around the table. Having a big greedy speculoos, I made a happy!

    • Reply

      Lilie bakery

      9th January 2023

      Thank you Carla for your feedback!

  14. Reply

    Annie

    March 1, 2023

    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

    • Reply

      Lilie bakery

      March 2, 2023

      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 :)

  15. Reply

    Betty

    March 18, 2023

    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!

    • Reply

      Lilie bakery

      March 20, 2023

      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 :)

  16. Reply

    Lali

    April 21th

    Hello I tested but my filling is full of lumps, I did not understand where my mistake is. Can you enlighten me? Thank you ☺️

    • Reply

      Lilie bakery

      April 26th

      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 :)

  17. Reply

    Kimberly

    April 28th

    Hello,
    Do we have to leave the cheesecake in the fridge overnight or is 2 hours enough?

    • Reply

      Lilie bakery

      April 29th

      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 :)

  18. Reply

    Djamel

    22th May 2023

    Hello, can we replace the Philadelphia with Saint Moret? Thank you for your feedback and for your recipe.

    • Reply

      Lilie bakery

      26th May 2023

      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 :)

  19. Reply

    Anne-Sophie

    July 4, 2023

    5 stars
    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 .

    • Reply

      Lilie bakery

      July 6, 2023

      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 :)

  20. Reply

    Joelle

    July 22, 2023

    5 stars
    Delicious recipe for speculoos fans like us
    Very easy to make, and guaranteed effect!
    Thank you Lily

    • Reply

      Lilie bakery

      July 24, 2023

      Thank you Joelle, glad you and your loved ones like this cheesecake! See you soon :)

  21. Reply

    lean

    August 3, 2023

    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

    • Reply

      Lilie bakery

      August 7, 2023

      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 :)

  22. Reply

    Anissa

    August 5, 2023

    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?

    • Reply

      Lilie bakery

      August 7, 2023

      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 :)

  23. Reply

    Chloé

    August 20, 2023

    5 stars
    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

    • Reply

      Lilie bakery

      August 21, 2023

      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 :)

  24. Reply

    Guillaume

    September 16, 2023

    Hello, can we put speculoos biscuits upright all around the edges in addition to following your recipe?

    • Reply

      Lilie bakery

      September 22, 2023

      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 :)

  25. Reply

    Elo

    September 30, 2023

    5 stars
    I made this cake a few days ago for my birthday. It was a success. Easy to make. Everyone loved it. Thanks for the recipe.

    • Reply

      Lilie bakery

      2th October, 2023

      Thanks Elo! Glad you and your loved ones like this cheesecake! See you soon :)

  26. Reply

    Sissi

    4th November 2023

    4 stars
    Hello Lilie,
    Thank you for that great recipe !
    By mixing the two preparations (the whipped cream and the rest) the texture suddenly became lumpy... By mixing for longer to reduce this effect, the texture became more liquid and no longer really held together. What can I do next time to avoid this?
    Merci :)

    • Reply

      Lilie bakery

      6th November 2023

      Hello Sissi, before mixing them, the two textures must be firm on their own, as you see in my step-by-step photos. The electric mixer is really good for getting a smooth final texture. There is no reason why the textures should not mix because they are at the same temperature. If you used the same ingredients as me, I see no other reason than it not working, plus this recipe is appreciated by many of my readers. See you soon :)

  27. Reply

    Sarah

    December 2, 2023

    Hello,
    I have a question about the drippings around the cake, should I use heated speculoos paste?

    • Reply

      Lilie bakery

      December 4, 2023

      Hello Sarah, it is written in the recipe: “Heat the spread in the microwave for about 20 seconds: it should become very fluid” See you soon :)

  28. Reply

    Quentin

    15th February 2024

    Hello, I followed everything to the letter, the cream was very smooth, it held well in my salad bowl and the filling of the circle went very well. A good day in the fridge, and the unmolding comes... I find it a little too creamy, I had a lot of cream on the Rhodoïd (not crazy either, but still) as if the cream hadn't set enough... Despite almost 24 hours in the fridge.
    I'm testing it this evening for the taste hehe. And I think that a good white chocolate ganache would perhaps be better than whipped cream, "slightly" fatter but considering where we are

    • Reply

      Lilie bakery

      16th February 2024

      Hello Quentin, indeed, the key here is that the filling is beaten well before being put in the circle because it is only the fresh cheeses and the speculoos paste that hold it together. The cheesecake is creamy, as you see in my cutting photo. This is perhaps where you need to act: beat your filling more. I strongly advise against white chocolate ganache, it would be super cloying. On the other hand, if you want something very firm, you can add gelatin, it will look more like a dessert. See you soon :)

  29. Reply

    Emilie

    19th February 2024

    5 stars
    I followed the recipe to the letter without adding Philadelphia. I managed to make 9 mini casseroles.
    Very good cake, sweet as it should be and light. My guests loved it!

    • Reply

      Lilie bakery

      March 4, 2024

      Thank you very much Emilie! Nice individual format too :) See you soon

    • Reply

      Lilie bakery

      March 18, 2024

      Thank you very much Emilie for your feedback! See you soon :)

  30. Reply

    Johanna

    April 23th

    5 stars
    Hello, thank you very much for this superb recipe. I thought my kids wouldn't like it but they gobbled it up!
    Little tip: I buy speculoos without palm oil and I make the speculoos paste at home. It holds up very well too!

    • Reply

      Lilie bakery

      April 24th

      Thank you very much Johanna! Glad you like it! And what's more if you make the biscuits and the homemade dough it's the best :) See you soon

  31. Reply

    Fabienne

    19th May 2024

    5 stars
    I was worried about making my first cheesecake…..
    But the result is stunning and not that difficult if you follow the recipe carefully.
    We’re looking forward to enjoying it with the family this evening! ♡
    THANK YOU for all these wonderful recipes

    • Reply

      Lilie bakery

      21th May 2024

      Thank you very much Fabienne! I'm really happy that you managed it easily in any case, See you soon :)

  32. Reply

    Helena

    9th June 2024

    5 stars
    Super good recipe! Made it 2 days ago, eating yesterday was perfect! Thank you for your recipe.

    • Reply

      Lilie bakery

      July 3, 2024

      Thank you Héléna for your comment and your rating! Glad you like the speculoos cheesecake so much :) See you soon

4.84 from 123 votes (107 ratings without comment)

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