Lemon and Speculoos Cheesecake
Lemon and Speculoos Cheesecake is a medium French recipe that serves 12. 250 calories per serving. Recipe by Once Upon a Time in Pastry on YouTube.
Prep: 40 min | Cook: 7 min | Total: 57 min
Cost: $14.60 total, $1.22 per serving
Ingredients
- 200 g Speculoos biscuits (Finely crushed)
- 100 g Semi-salted butter (Melted)
- 200 g Cream cheese (type Philadelphia) (At room temperature)
- 1 pcs Lemon zest (Zest of an untreated lemon)
- 30 ml Lemon juice (Juice of half a lemon, seedless)
- 80 g Granulated sugar (For the filling)
- 200 ml Whole milk cream 30 % MG (Cold)
- 1 pcs Egg (Fresh)
- 10 g Cornstarch (1 tablespoon)
- 20 g Butter (for the glaze) (Unsalted butter)
- 1 g Edible gold powder (For decoration)
Instructions
Prepare the speculoos base
Crush the speculoos biscuits into very fine crumbs, then mix with the melted butter until a homogeneous paste is obtained.
Time: PT5M
Press the base into the molds
Distribute the mixture into the individual square molds and press firmly with the back of a spoon to form a compact crust.
Time: PT5M
Soften the cream cheese
Remove the cream cheese from the refrigerator 15 minutes in advance and beat lightly with a fork or whisk to loosen it.
Time: PT5M
Incorporate lemon and sugar into the cheese
Add the lemon zest, lemon juice and granulated sugar to the softened cream cheese, then mix until a smooth batter is obtained.
Time: PT5M
Whip the cold cream
Pour the cold cream into a clean bowl and whisk at low speed until it thickens slightly (do not reach stiff peaks).
Time: PT5M
Fold the cream cheese and cream together
Gently fold the whipped cream into the cream cheese mixture using a spatula, lifting the mass to keep everything airy.
Time: PT5M
Fill the molds and refrigerate
Pour the preparation into the molds over the speculoos base, smooth the top and place back in the refrigerator.
Time: PT5M
Prepare the lemon glaze
In a small saucepan, combine the egg, sugar, lemon juice, cornstarch and butter. Heat over medium heat while whisking constantly until the mixture thickens, then let it gently boil for 1 minute.
Time: PT7M
Temperature: Medium
Glaze the cheesecakes
Pour the warm glaze over each cheesecake, smooth with a spatula and lightly dust with edible gold powder.
Time: PT5M
Freeze to unmold
Place the molds in the freezer for 2 hours so that the glaze solidifies and the cheesecakes detach easily.
Time: PT2H
Unmold and serve
Remove the cheesecakes from the freezer, let them rest 5 minutes at room temperature, then unmold carefully. Serve immediately or keep refrigerated.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, low-carb, low-calorie
Allergens: Milk, Eggs, Gluten
Ingredient Substitutions
- Instead of Speculoos biscuits: Spoon biscuits, Digestive biscuits
- Instead of Semi-salted butter: Unsalted butter
- Instead of Cream cheese (type Philadelphia): Neufchâtel cheese
- Instead of Lemon zest: Orange zest
- Instead of Lemon juice: Bottled lemon juice
- Instead of Granulated sugar: Cane sugar
- Instead of Whole milk cream 30 % MG: Whipping cream
- Instead of Egg: Egg white only (for a lighter version)
- Instead of Cornstarch: Potato starch
- Instead of Butter (for the glaze): Margarine
Equipment Needed
- Mixing bowl
- Mixer or zip-top bag (for crushing the biscuits)
- Saucepan
- Hand whisk
- Silicone spatula
- Individual square molds (silicone or metal)
- Microplane or fine grater
- Kitchen scale
- Refrigerator
- Freezer
Critical Steps — Do Not Skip
- Press the speculoos and butter mixture into the molds to obtain a solid base.
- Thicken the lemon glaze to a coating consistency without letting the egg coagulate.
- Freeze the cheesecakes before unmolding to prevent them from breaking.
Chef Tips from the Video
- Leave the cream cheese at room temperature for 15 minutes before working with it to avoid lumps.
- A microplane zester gives a very fine zest that mixes better into the batter.
- For an even more festive effect, add a small fresh mint leaf on each bite before serving.
Troubleshooting
The speculoos base crumbles and doesn't hold.
Make sure the butter is fully melted and hot enough to bind the crumbs. Add 1‑2 tbsp of extra butter if needed.
The glaze does not thicken.
Cook over medium heat while whisking constantly and let it boil an extra minute. If the consistency remains too liquid, add 1 tsp of cornstarch diluted in a little cold water.
The cheesecakes break during unmolding.
Ensure they have been frozen for 2 hours. Use silicone molds or quickly run a thin knife around the edge before turning them out.
Storage
Refrigerator: Up to 3 days in an airtight container.
Freezer: Up to 1 month. Defrost 30 minutes before serving.
Room temperature: Not recommended; consume quickly after unmolding.
Make-Ahead Tips
- Prepare the speculoos base the day before and keep it refrigerated.
- The glaze can be made ahead and kept chilled, then gently reheated before applying.
- The cheesecakes store very well in the freezer; just take them out 30 minutes before serving.
Last updated: August 20, 2026
