Indulge in this rich and creamy No-Bake Speculoos Cheesecake! With its buttery, spiced biscuit base and smooth cheesecake filling, this dessert is perfect for any occasion. Best of all? No oven required! The speculoos flavor adds a cozy, caramel-like sweetness that will leave you wanting more. 😋✨
Ingredients:
For the Crust:
- 2 cups speculoos cookies (crushed)
- 1/2 cup unsalted butter (melted)
For the Filling:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1/2 cup speculoos cookie butter
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Topping:
- Crushed speculoos cookies
- A drizzle of speculoos cookie butter
- Whipped cream (optional)
Instructions:
- Prepare the Crust:
In a bowl, mix the crushed speculoos cookies and melted butter until well combined. Press the mixture firmly into the bottom of a springform pan to create an even crust. Refrigerate for 30 minutes to set. - Make the Filling:
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add the speculoos cookie butter, vanilla extract, and lemon juice, and continue mixing until fully combined. - Whip the Cream:
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. - Assemble the Cheesecake:
Spread the filling evenly over the prepared crust. Cover and refrigerate for at least 4 hours, or overnight for the best texture and flavor. - Add the Toppings:
Before serving, sprinkle the top of the cheesecake with crushed speculoos cookies, drizzle with cookie butter, and add a dollop of whipped cream if desired.
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