Cheesecake aux speculoos sans cuisson

Cheesecake aux speculoos sans cuisson

A delightful no-bake cheesecake that combines creamy sweetness with the spiced flavor of speculoos cookies, perfect for any occasion.

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Prep Time 30

Total Time 1

Servings: 8 servings

Course: Dessert

Cuisine: Belgian, French

Calories: 350

Ingredients Method Notes

Ingredients

For the Crust

180 g 180 g of speculoos cookies crushed into fine crumbs Provides a crispy texture
80 g 80 g of melted unsalted butter Acts as a binder for the crust

For the Filling

300 g 300 g of Philadelphia cream cheese Rich and creamy base
225 g 225 g of heavy cream (35% fat) Chilled for whipping
150 g 150 g of speculoos spread Adds spiced flavor

For Decoration

10-15 pieces Optional: 10 to 15 speculoos cookies for lining the mold Adds visual appeal
100 g 100 g of melted speculoos spread for drizzling Enhances flavor and presentation

Method

Preparation

Mix the crushed speculoos cookies with the melted butter until the mixture resembles wet sand, then set it aside.
In a separate bowl, whip the very cold heavy cream using an electric mixer until it forms soft peaks.
Carefully add the speculoos spread to the whipped cream and beat briefly until well combined.
If using whole speculoos cookies for decoration, stand them upright along the inner edge of a springform pan.
Evenly spread the cookie and butter mixture into the bottom of the springform pan, pressing down firmly to create a solid base.
Pour the creamy speculoos filling over the prepared crust and smooth the top with a spatula.
Melt the additional speculoos spread in the microwave for 15 to 30 seconds until smooth.
Drizzle the melted speculoos over the surface of the cheesecake.
Cover the cheesecake with plastic wrap and refrigerate for 24 hours.

Notes

Chill your mixing bowl and beaters before whipping cream for best results. Consider adding vanilla extract for extra flavor. Garnish creatively with crushed cookies or fruits.