Ultra Simple No-Bake Cheesecake

Ingredients

• 200 g Speculoos biscuits (Crushed into very fine crumbs)
• 100 g Unsalted butter (Melted)
• 200 ml Whole liquid cream (35% fat) (Very cold)
• 200 g Cream cheese (Philadelphia style) (At room temperature)
• 200 g Mascarpone (At room temperature)
• 80 g Powdered sugar (Sifted)
• 1 pinch Salt (Optional)
• 150 g Red berries (for coulis, optional) (To be served as topping)

Instructions

1. Prepare the base

   Crush the speculoos biscuits into very fine crumbs using a food processor or a zip-lock bag and a rolling pin.

   Time: PT5M

2. Melt the butter

   Melt the unsalted butter in a small saucepan over low heat, stirring to prevent burning.

   Time: PT3M

   Temperature: medium

3. Mix biscuits and butter

   Pour the melted butter over the biscuit crumbs and mix until each piece is well coated.

   Time: PT2M

4. Press the base into the pan

   Transfer the mixture into the 20 cm springform pan, spread evenly and press firmly with the back of a spoon or the bottom of a glass.

   Time: PT3M

5. Chill the base

   Place the pan in the refrigerator for at least 30 minutes so the base solidifies.

   Time: PT0M

6. Prepare the bowl and beaters

   Put the mixing bowl and the mixer beaters in the refrigerator for 10 minutes so they are well chilled.

   Time: PT2M

7. Prepare the filling

   In the cold bowl, add the liquid cream, the cream cheese, the mascarpone and the powdered sugar. Beat at medium speed then gradually increase until a smooth and slightly firm texture is achieved.

   Time: PT5M

8. Pour the filling

   Pour the mixture over the chilled base, smooth the top with a spatula.

   Time: PT2M

9. Refrigerate overnight

   Cover the pan with plastic wrap and place in the refrigerator for at least 8 hours, ideally overnight.

   Time: PT0M

10. Unmold and serve

    Gently run a thin damp blade between the pan edge and the cake, remove the ring, cut into slices. Serve cold, optionally drizzled with a red‑berry coulis.

    Time: PT2M

11. Optional: Caramelize the top

    Use a kitchen torch to lightly brown the surface of the cheesecake, moving continuously to avoid burning.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

25 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Speculoos biscuits: digestive biscuits, cocoa toast
• Instead of Unsalted butter: margarine
• Instead of Whole liquid cream (35% fat): whipping cream
• Instead of Cream cheese (Philadelphia style): cream cheese
• Instead of Mascarpone: cream cheese
• Instead of Powdered sugar: granulated sugar

Equipment Needed

• Saucepan
• Electric mixer
• Mixing bowl
• Spatula
• 20 cm springform pan (retractable ring)
• Plastic wrap (optional)
• Kitchen torch (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Mix the melted butter with the biscuits until a homogeneous paste is obtained
• Press the base firmly into the pan
• Beat the filling until a smooth and compact texture is achieved
• Let the cheesecake set in the refrigerator overnight
• Unmold gently

Chef Tips from the Video

• Use cream cheese and mascarpone at room temperature to avoid lumps.
• Chill the bowl and beaters before beating the filling to achieve a firmer texture.
• Run a thin damp blade between the ring and the cake for a clean release.
• A light drizzle of red‑berry coulis adds freshness and acidity that balance the sweetness.

Troubleshooting

Storage

Refrigerator: 4°C, up to 3 days

Freezer: -18°C, up to 1 month

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

Make-Ahead Tips

• Prepare the base the day before and keep it in the refrigerator.
• The filling can be beaten in advance and kept chilled until assembly.