🍰 Speculoos cheesecake
This no-bake cheesecake sits on a crunchy base of crushed caramelised spiced biscuits bound with melted butter. The filling is smooth and creamy, made from cream cheese whipped with sugar and cream, and the top is finished with a layer of melted biscuit spread and more crumbs. It tastes of caramel, cinnamon and fresh cheese and is served chilled in slices.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g caramelised spiced biscuits, crushed
- 90 g butter, melted
- 500 g cream cheese, at room temperature
- 100 g powdered sugar
- 300 ml whipping cream
- 150 g caramelised biscuit spread, warmed
- A few whole biscuits to decorate
Method
- Mix the biscuit crumbs with the butter, press into a 22 cm springform tin and chill.
- Beat the cream cheese with the sugar until smooth.
- Whip the cream to soft peaks and fold it into the cheese mixture.
- Spread the filling over the base and chill for at least 4 hours.
- Pour the warm biscuit spread over the top, decorate with biscuits and chill again before slicing.
How to make it lighter
- Cut thin slices — a 12-slice cake gives a more modest portion than 8.
- Skip the top layer of spread or use a thin drizzle.
- Use light cream cheese in the filling.
History
Speculoos are spiced caramelised biscuits from Belgium and the Netherlands; cheesecakes built around them and their spread became a café favourite in the 2010s, especially across the Gulf and the Middle East.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →