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Speculoos No-Bake Cheesecake
Speculoos No-Bake Cheesecake | Recipe
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Speculoos No-Bake Cheesecake | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
0 % of 100
(1) Rate the recipe
Just Spices
Cooking Time:
260 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Servings

Ingredients

1
Place the biscuits in a freezer bag and turn into crumbs with a rolling pin. Pour the crumbs into a mixing bowl and stir through the Speculoos Spice.
2
Add the melted butter to the spiced crumbs and mix well.
3
Line the base of a springform tin (diameter: 24 cm) with baking paper.
4
Scrape the crumb mixture into the tin and press evenly into the base.
5
Put the base in the fridge while you prepare the filling.
6
Add the cream cheese to a large bowl and beat with a wooden spoon until creamy.
7
Add the sugar to the cream cheese and mix well.
8
Whip the cream in a stand mixer until stiff, then carefully fold into the cream cheese.
9
Stir in the Speculoos Spice.
10
Spoon the filling onto the prepared biscuit base and smooth the top.
11
Place the cheesecake in the fridge for at least 4 hours or overnight.
12
Before serving, whip the remaining cream. Gently warm up the caramel sauce or Biscoff spread and drizzle over the top. Arrange the crumbled Biscoff biscuits (or digestives) on top of the cheesecake as decoration, and pipe the whipped cream on top as desired.

Nutritional information: (Per serving)

Calories
452 kcal

Carbohydrates
29 g

Protein
7.4 g

Fat
34 g

Method
1
Place the biscuits in a freezer bag and turn into crumbs with a rolling pin. Pour the crumbs into a mixing bowl and stir through the Speculoos Spice.
2
Add the melted butter to the spiced crumbs and mix well.
3
Line the base of a springform tin (diameter: 24 cm) with baking paper.
4
Scrape the crumb mixture into the tin and press evenly into the base.
5
Put the base in the fridge while you prepare the filling.
6
Add the cream cheese to a large bowl and beat with a wooden spoon until creamy.
7
Add the sugar to the cream cheese and mix well.
8
Whip the cream in a stand mixer until stiff, then carefully fold into the cream cheese.
9
Stir in the Speculoos Spice.
10
Spoon the filling onto the prepared biscuit base and smooth the top.
11
Place the cheesecake in the fridge for at least 4 hours or overnight.
12
Before serving, whip the remaining cream. Gently warm up the caramel sauce or Biscoff spread and drizzle over the top. Arrange the crumbled Biscoff biscuits (or digestives) on top of the cheesecake as decoration, and pipe the whipped cream on top as desired.

Nutritional information: (Per serving)

Calories
452 kcal

Carbohydrates
29 g

Protein
7.4 g

Fat
34 g

Speculoos no-bake cheesecake

This beautifully spiced no-bake cheesecake will become your new favourite Christmas dessert, we promise! A spoonful or two of our brand-new, limited-edition Speculoos Spice is all you need to create a Biscoff cheesecake in next to no time. The cosy notes of cinnamon and nutmeg will warm you up on colder days – this cookie butter cheesecake is the dream!

 

 

More recipes with Speculoos Spice

Like all our spice blends, Speculoos Spice is made from natural ingredients and free from fillers or artificial additives, so you can enjoy wholesome, flavourful food with confidence. For more ways to use our newest blend, explore our Speculoos Spice recipe collection or check out our Instagram and TikTok pages for creative inspiration from our amazing community.

Ingredients

Servings

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