Mini speculoos cheesecakes with caramel heart

Ingredients

• 250 g Speculoos (finely crushed biscuits)
• 80 g Unsalted butter (melted)
• 500 g Mascarpone (very cold, taken from the fridge)
• 400 ml Heavy cream (very cold)
• 2 c. à soupe Granulated sugar
• 2 c. à soupe Speculoos spread
• 2 c. à soupe Salted butter caramel (prepared in advance or purchased)
• 100 g Red berries (raspberries, strawberries) (for garnish)

Instructions

1. Prepare the speculoos base

   Blend the speculoos until a fine powder forms, add the melted butter, mix until the mixture is homogeneous.

   Time: PT5M

2. Press the base into the molds

   Distribute the speculoos‑butter mixture into the silicone molds, about 1 tablespoon per cavity, then press firmly with the back of a spoon to achieve an even layer.

   Time: PT5M

3. Prepare the mascarpone cream

   In a very cold bowl, add the mascarpone, heavy cream, sugar and speculoos spread. Beat on medium then high speed until a firm and airy consistency is achieved.

   Time: PT10M

4. Fill the mini cheesecakes

   Place 1 teaspoon of salted butter caramel in the center of each base, then fill with the mascarpone cream using a piping bag. Smooth the top with a spatula or the back of a knife.

   Time: PT5M

5. Chill

   Place the molds in the refrigerator for at least 4 hours (ideally overnight) so the cheesecakes set.

   Time: PT0M

6. Prepare the garnish (vanilla whipped cream)

   Whisk a small amount of mascarpone with vanilla sugar until a firm whipped cream forms. Place in the freezer for 10 minutes to firm up slightly.

   Time: PT5M

7. Decorate the cheesecakes

   Melt the speculoos spread in the microwave (10‑15 s), drizzle over the top of the cheesecakes using a piping bag, then add the red berries. Return to the refrigerator for 10 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

28 g

Fat

14 g

Fiber

1 g