No-Bake Speculoos Cheesecake

Ingredients

• 200 g Speculoos biscuits (spiced shortbread biscuit)
• 65 g Melted unsalted butter (unsalted, melted in microwave or bain‑marie)
• 250 g Philadelphia‑style cream cheese (at room temperature)
• 3 cuillères à soupe Speculoos spread (about 45 g, for the cream)
• 3 cuillères à soupe Powdered sugar (about 30 g)
• 250 g Mascarpone (at room temperature)
• 400 ml Whole liquid cream (minimum 30 % fat) (whisk until stiff peaks form)
• 2 cuillères à soupe Speculoos spread (for the glaze) (about 30 g, to melt)
• few units Additional speculoos biscuits (for decoration)

Instructions

1. Prepare the base

   Place the speculoos biscuits in the blender, blend until a fine powder forms, add the melted butter and blend again until the mixture is homogeneous.

   Time: PT5M

2. Press the base into the pan

   Line the bottom of the pan with parchment paper, pour the biscuit‑butter mixture, spread it with the back of a spoon and press firmly with the back of a spoon or the bottom of a glass.

   Time: PT2M

3. Chill the base

   Place the pan in the refrigerator while you prepare the filling.

   Time: PT5M

4. Mix the cheeses and sugar

   In a bowl, combine the Philadelphia cream cheese, mascarpone, speculoos spread and powdered sugar. Mix with a spatula or a mixer on low speed until a smooth batter forms.

   Time: PT5M

5. Whisk the liquid cream

   Pour the very cold whole cream into a clean bowl and whisk on high speed until stiff peaks form.

   Time: PT3M

6. Fold in the whipped cream

   Add the first half of the whipped cream to the cheese mixture and mix vigorously to loosen the preparation, then gently fold in the remaining half using a spatula, lifting the mass.

   Time: PT2M

7. Pour the filling over the base

   Remove the pan from the refrigerator, pour the preparation over the speculoos base and smooth the surface with a spatula.

   Time: PT3M

8. Melt the glaze

   Melt 2 tablespoons of speculoos spread in the microwave for 10‑15 s, just enough to liquefy without overheating.

   Time: PT1M

9. Spread the glaze

   Pour the melted mixture over the cheesecake and spread quickly with a spatula. Let it cool for a few minutes before returning to the fridge.

   Time: PT1M

10. Chill in the refrigerator

    Cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (ideally overnight) to set the cheesecake.

    Time: PT180M

11. Unmold and decorate

    Run a thin knife along the edges of the pan, carefully remove the ring or springform, place a few speculoos biscuits on top for decoration.

    Time: PT5M

Nutrition Facts

Calories

568

Protein

3,6 g

Carbohydrates

17,5 g

Fat

70 g

Fiber

0,6 g

Ingredient Substitutions

• Instead of Speculoos biscuits: digestive biscuits, ginger biscuits
• Instead of Melted unsalted butter: margarine
• Instead of Philadelphia‑style cream cheese: 30 % fat cream cheese
• Instead of Speculoos spread: chocolate‑hazelnut spread
• Instead of Powdered sugar: granulated white sugar
• Instead of Mascarpone: ricotta + cream
• Instead of Whole liquid cream (minimum 30 % fat): whipped cream in a can
• Instead of Speculoos spread (for the glaze): chocolate‑hazelnut spread

Equipment Needed

• Blender or food processor
• Mixing bowl
• Electric mixer
• Silicone spatula
• Springform pan or square hinged pan (20 cm)
• Parchment paper
• Microwave
• Thin knife (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Blend the biscuits with the butter until a sandy texture without lumps is achieved.
• Do not over‑beat the mascarpone to prevent it from separating.
• Whisk the very cold liquid cream until stiff peaks form.
• Fold in the whipped cream gently to avoid deflating it.
• Use the glaze warm, never hot, to avoid melting the cheese layer.

Chef Tips from the Video

• Use dark‑brown sugar speculoos biscuits for a richer flavor.
• For a smoother texture, pass the filling through a sieve before pouring over the base.
• Lightly dust cocoa powder between the base and the filling for visual contrast.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 4 days.

Freezer: Freezing not recommended; texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the base and filling the day before and let set in the fridge overnight for an even firmer result.
• The glaze can be melted in advance and kept in the refrigerator, then gently reheated before spreading.