No-bake speculaas cheesecake is made with a buttery speculaas cookie crust and a fluffy cream cheese filling. This cheesecake recipe can be made the day before in only 20 minutes!
The no-bake cookie crust for this speculaas cheesecake is made with speculaas and butter. You can also use other cookies like speculoos (biscoff) or pepernoten for the crust. I use my go-to cheesecake filling with extra speculaas crumbs and dark brown sugar for the filling. To give the filling an even stronger speculaas flavor, you can add two teaspoons of speculaas spices to the mixture.
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Ingredients
- Speculaas - The cookie crust of this Speculaas cheesecake is made with crumbled speculaas. For a slightly less intense speculaas flavor, you can also replace them with speculoos or digestives.
- Gelatine - the gelatine makes the cake set properly. You can also make the cheesecake without gelatine, but it will be a little less firm.
- Cream cheese - I prefer to use mascarpone when making cheesecake because it sets up quite firm. You can also use a different cream cheese such as Philadelphia or any other plain cream cheese. This is also a key ingredient in my speculaas truffles!
- Pepernoten - I used pepernoten as decoration to finish the cheesecake, but leftover speculaas crumbles with some melted chocolate or Nutella also looks fantastic!
You can find the complete ingredient list and instructions on the recipe card below!
How to make speculaas cheesecake
- Crumble the speculaas in a food processor or put them in a ziplock bag and crush them with a rolling pin.
- Put the butter for the cookie crust in a saucepan and let it melt on low heat.
- Add the speculaas crumbs to the butter and stir well.
- Pour them into the springform pan lined with parchment paper and press them well.
- Place the crust in the fridge to set for at least 10 minutes.
- Put the gelatin leaves or gelatin powder in a bowl with some cold water and let them soften for a few minutes.
- Crumble the speculaas cookies for the filling and set them aside.
- Whip up the heavy cream with the sugar until you have soft peaks, and stir the mascarpone.
- Dissolve the gelatin in 3 tablespoons of hot water and stir into the mascarpone mixture. Note that the water should not be too hot, or the gelatin will no longer work!
- Mix the mascarpone gently into the cream and stir in the crumbled speculaas.
- Pour the speculaas cheesecake filling into the springform pan and place in the refrigerator for at least 6 hours.
Hint: Tip: Instead of speculaas, you can also use pepernoten to make the cookie base!
Variations
- Liqueur - add 2-3 tablespoons of speculaas liqueur or whisky to the mascarpone.
- Pepernoten - replace the speculaas with pepernoten or stir finely chopped pepernoten into the mascarpone mixture.
- Chocolate - decorate the speculaas cheesecake with melted chocolate or stir finely chopped chocolate pieces into the mascarpone mixture.
I also have a great no-bake triple chocolate cheesecake!
Equipment
- A 20 cm springform.
- Food processor to crush the speculaas cookies.
- A saucepan and a wooden spoon.
- A big bowl to make the speculaas cheesecake filling.
How to store a speculaas cheesecake
Fridge: you can keep this no-bake speculaas cheesecake in the fridge for about 3-4 days
No bake speculaas cheesecake
No-bake speculaas cheesecake is made with a buttery speculaas cookie crust and a fluffy cream cheese filling. This cheesecake recipe can be made the day before in only 20 minutes!
Ingredients
Speculaas crust
- 2 cups or 200 gram speculaas
- 6 tablespoons or 80 grams butter
Speculaas cheesecake filling
- 1 cup or 250 ml heavy cream
- 1 cup or 250 gram cream cheese
- 3 sheets of gelatine of 3 tablespoons gelatine powder
- 3 tablespoons of sugar
- 4 speculaas cookies
Instructions
- Crumble the speculaas in a food processor or put them in a ziplock bag and crush them with a rolling pin.
- Put the butter for the cookie crust in a saucepan and let it melt on low heat.
- Add the speculaas crumbs to the butter and stir well.
- Pour them into the springform pan lined with parchment paper and press them well.
- Place the crust in the fridge to set for at least 10 minutes.
- Put the gelatin leaves or gelatin powder in a bowl with some cold water and let them soften for a few minutes.
- Crumble the speculaas cookies for the filling and set them aside.
- Whip up the heavy cream with the sugar until you have soft peaks and stir the mascarpone.
- Dissolve the gelatin in 3 tablespoons of hot water and stir into the mascarpone mixture. Note that the water should not be too hot or the gelatin will no longer work!
- Mix the mascarpone gently into the cream and stir in the crumbled speculaas.
- Pour the speculaas cheesecake filling into the springform pan and place in the refrigerator for at least 6 hours.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 254Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 59mgSodium: 145mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 2g
Bianca Benaud says
Wondering about the Mascarpone? It’s not on the ingredient list, but it is mentioned in the instructions? Please help, I’m in the middle of making this!!!
Maayke says
Hi Bianca. I think something went wrong while translating the recipe. You don't have to add mascarpone it is just the type if cream cheese I like to use for this speculaas cheesecake. Thank you for letting me know I've fixed the mistake.