1. Prepare the Base
Crush the speculoos cookies into a fine powder. Mix with the melted butter and a pinch of salt. Press into a 22cm springform pan lined with baking paper. Refrigerate.
2. Prepare the Cream
Whisk the cream cheese with the vanilla and speculoos spread until smooth. Whip the heavy cream with the sugar until stiff peaks form, then gently fold it into the previous mixture.
3. Assembly
Pour the cream over the base, smooth with a spatula, and cover with plastic wrap. Refrigerate for at least 8 hours (or overnight). For easier frosting, place the cheesecake in the freezer for 1 hour and 30 minutes before frosting.
4. Topping
Melt the speculoos spread in the microwave for 15 seconds. Unmold the cheesecake, pour the melted spread over the top, letting it drip down the sides. Sprinkle with crumbled speculoos cookies and decorate with 2 whole cookies.
đȘ Chef’s Tips for a Perfect No-Bake Speculoos Cheesecake
This no-bake speculoos cheesecake is appealing because of its simplicity and freshness.
Here are the chef’s tips for a creamy texture, a crispy base, and a presentation worthy of a fine pastry shop.
đ§ Crunchy Base
Use high-quality Speculoos cookies for a more intense flavor.
Melt the butter over low heat or in an energy-efficient microwave.
Press the base with the bottom of a stainless steel glass for a compact texture.
đ„ Smooth Cream
