A dessert to share that is both melting and crunchy: the No-Bake Speculoos Cheesecake... A 100% delicious recipe with speculoos biscuits and speculoos spread inside. Its little extra? It can be prepared in a few minutes, without gelatin, and without the need to put it in the oven.
Do you know speculoos? These little biscuits of Belgian origin, known throughout the world for their caramelized taste, with a touch of spices... I love to incorporate them into desserts. They make an excellent base for cheesecakes in particular.
What you'll love with this speculoos cheesecake recipe
- Flavors: speculoos, speculoos and more speculoos... But when you love, you don't count! I didn't add any sugar to the recipe because the spread contains some.
- Texture : 3 different textures are present in this cheesecake. A crunchy base made from mixed biscuits. A melting no-bake cheesecake filling followed by a decoration based on speculoos spread and whipped cream.
- Difficulty level : The recipe is quick to prepare but you have to follow the steps. You will need a 20cm springform pan to properly unmold the speculoos cheesecake without cooking.
Ingredients for this no-bake cheesecake
- Biscuit base: All you need is some unsalted butter and some speculoos biscuits, that's all.
- Garnish : I made a mascarpone and philadelphia (unsalted fresh cheese) mix. I love this combination. You can also do just mascarpone if you prefer. You also need 30% fat liquid cream. To give the filling a speculoos flavor, you need speculoos spread. It is easily found in the spread section of the supermarket.
- Décor: I wanted nice drops on the sides of the cheesecake so I opted for melted speculoos spread on top of the cheesecake. Also plan on some 30% fat liquid cream for the whipped cream decoration.
NB: the detailed quantities of this no-bake speculoos cheesecake are given to you at the bottom of the page in my recipe.
How to make speculoos cheesecake?
This cheesecake can be made in advance, in several stages, without any problem. We start with the biscuit base by mixing melted butter and crushed biscuits (using of a blender robot or good blender). This mixture is packed in the bottom of the mould.
For the garnish, whisk all the ingredients (except the cream) until you get a smooth texture. Separately, whisk the cream until it is stiff and add it to the previous mixture.
We whip again so that the textures fit together well : the filling should be firm and hold well when put in the mold. There is no need to add gelatin. Smooth it out and put it in the refrigerator.
After long refrigeration, we proceed decor : melt the spread and place it on top of the cheesecake. Whip the whipped cream and pipe domes around the edges. Sprinkle the no-bake speculoos cheesecake with cookie crumbs and voila!
My tips for success
- To have a good balance between fondant and crunchy, I prefer to put a fairly thick cookie base. I advise you to do the same!
- For a clean release, I use a rhodoid film (great for cheesecakes and entremets). It is placed before packing the biscuits into the mould.
- Whisk well the filling before placing it in the mold, this will allow you to have a texture that is both melting and firm when tasting.
- Put the cheesecake well one night in the refrigerator before decorating.
How to store this no-bake speculoos cheesecake?
This speculoos cheesecake can be kept in the refrigerator until ready to eat. Serve it chilled, it's better. It can be kept like this for up to 4-5 days after making.
Other recipes to try
If this cheesecake recipe tempts you, I advise you to also take a look at these other recipes from the blog:
- White chocolate cheesecake
- No bake strawberry biscoff cheesecake
- Raspberry speculoos tiramisu
- Bavarian pear chocolate speculoos
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cheesecakes!
- 300 g speculoos cookies
- 110 g unsalted butter
- 150 g plain Philadelphia fresh cheese
- 300 g mascarpone
- 280 g heavy whipping cream 30%
- 240 g speculoos spread
- 1 cc natural vanilla extract
- 120 g speculoos spread
- 100 g heavy whipping cream 30%
- 2 cc icing sugar
- In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits. Keep 2 tbsp of the mixture for the final decoration.
- Place the rest of the biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film beforehand to facilitate the unmolding of the cheesecake). Firmly pack the biscuits using the back of a spoon or a glass. Refrigerate while waiting for the rest.
- In a bowl or in a food processor, whisk together the Philadelphia, mascarpone, vanilla and speculoos spread.
- Separately, whip the whipping cream very firm too.
- Place the whipped cream in the previous mixture then whisk to evenly homogenize the texture. This filling should already hold together well.
- Place this mixture in the mold, on the biscuit base. Smooth the top with a small spatula. Refrigerate overnight.
- Unmold the cheesecake (and remove the Rhodoïd film). Smooth the sides with a spatula.
- Heat the spread in the microwave for about 20 seconds: it should become very fluid.
- Spoon some of the batter into a small piping bag and drizzle batter all around the cheesecake. For the top of the cheesecake, pour a little batter and smooth with a spatula. Refrigerate 10 minutes.
- Whip the whipped cream with the icing sugar. Fill a pastry bag then pipe domes all around the cheesecake. Use the cookie crumbs (set aside at the start) to sprinkle over the cheesecake.
- Keep refrigerated until tasting.
Your cheesecake is absolutely gorgeous!
Thank you so much ! :)
Hello,
great cheesecake
Children don't like Philadelphia so I have to put 450gr of mascarpone instead?
No need for gelatin?
Thank you in advance
Buckskin
Hello Isabelle, we don't really taste the Philadelphia here but if you want to replace it, you can put the same amount of mascarpone instead. For this cheesecake, I didn't put any gelatin, it will be creamy but will still hold together (thanks to the speculoos paste inside). See you soon :)
Hello to you, I have just made your recipe and I wonder if I can wait just a few hours before pouring the speculoos paste on the cake? I'm working early tomorrow morning and I have to bring this cake for my birthday! Thank you so much it looks delicious
Hello Anaïs, yes you can move forward a little the step of the topping on the top of the cheesecake. You still have to wait at least 4/6 hours for the filling to set anyway (otherwise it will have trouble holding). You put it back in the refrigerator afterwards. Your colleagues are lucky! See you soon :)
Good evening, to make this cheesecake, can I use a stainless steel dessert mold instead of the springform pan?
thank you and good evening
Laura
Hello Laura, yes it is absolutely possible, if you have Rhodoid to put inside to facilitate the unmolding that would be very good. See you soon :)
Hello, is it possible to transport the cake by car (long journey), can it turn due to the journey?
Thank you
Hello Mathilde, when I travel for several hours with a cake I put it in a large closed insulated bag with ice packs underneath. This keeps it fresh until arrival ;) See you soon!
Wow a marvel! The best I've done!!!! Thanks
Glad you like this speculoos cheesecake! See you soon :)
Hello lilie
I made your cake two weeks ago and everyone loved it. We devoured it quickly. It was amazing. I'm making it again this afternoon.
With pleasure ! Thank you Agnès for your feedback, See you soon :)
Hello, I have already made your cake and everyone was won over, me too!
I would like to make it again at holiday time and pressed for time and organization, I have a few questions, how long can we keep it in the refrigerator?
Is it possible to prepare it 3 days before the tasting?
Thanks in advance =)
Hello Laura, as specified in the recipe it can be kept for up to 4-5 days in the refrigerator. It is usually eaten before! You can keep the final decoration for the big day, like that the result will be perfect :) See you soon
Hello,
I wonder... If I don't add the speculoos paste, will the cheesecake hold up as well as it did with it?!
Thank you so much for your recipes, they are excellent!
Hello Morgane, above all, do not remove the speculoos paste: the fat it contains holds the cheesecake together (which is no-bake, I remind you). And then, it would no longer be a speculoos cheesecake otherwise... See you soon :)
Hello, I made this cheesecake and it's amazing, I would like to make it for the holidays, in the form of a log. I have a gutter mold for this, and I was wondering if I could freeze the filling in the gutter mold with the biscuit and decorate it on the day? Or just freeze the filling and assemble it with the biscuit when decorating? Thank you for this treat that delights the taste buds
Hello Micheline, yes you can freeze it without any problem! For assembly, if you want a really crunchy biscuit, you have to avoid it being in contact with the cream for too long. So actually placing your log on a strip of biscuit when decorating is better. Otherwise I'm afraid it will get soggy. See you soon :)
Hello,
Is 8 hours of refrigeration enough? Thanks
Hello Florine, in the recipe I recommend 1 night of refrigeration, so it's equal to about 8 hours. See you soon :)
Hello,
Do you have to whip the whipped cream with the mascarpone mixture? Because in the photo you have a Maryse. I whipped everything and I'm afraid the whipped cream broke.... We'll see when unmolding tomorrow but in any case very good filling not too sweet and light as I like!
Hello, you have to follow the recipe as it is given (in the photo it is just the spatula that I used to pour the whipped cream...)
This recipe is incredibly good! It was unanimously loved around the table. Having a big speculoos lover, I made someone happy!
Thank you Carla for your feedback!
Hello, I have never made a no-bake cheesecake and I was wondering how to unmold the base (I don't know if I'm making myself clear) without risking breaking it since it's melted butter and crushed biscuits?
In any case, thank you for all these shares and very useful tips.
Good night
Annie
Hello Annie, the base is hard and crispy when it cools. You can use a long spatula to lift the base of your cheesecake and place it on your serving platter. See you soon :)
Hello Lilie, I'm going to make the cheesecake without baking and without gelatin, but I'd like to replace the speculoos cream with salted butter caramel cream that I make myself. Do you think it will hold the same as the cutout? Maybe I need to add 1 or 2 sheets of gelatin? Thanks for your recipes!
Hello Betty, speculoos cream does not have the same properties as salted butter caramel at all, it is fattier and therefore contributes to the firmness of the cheesecake. Add 2 sheets of gelatin in this case. See you soon :)
Hello I tested but my filling is full of lumps, I did not understand where my mistake is. Can you enlighten me? Thank you ☺️
Hello Lali, if you have lumps in your filling it's because you didn't whip enough. You can easily correct it next time! See you soon :)
Hello,
Do we have to leave the cheesecake in the fridge overnight or is 2 hours enough?
Hello Kimberly, I advise you not to shorten the cold setting, this is what allows the cheesecake (which does not contain gelatin, and which is not cooked) to hold up well when tasting. See you soon :)
Hello, can we replace the Philadelphia with Saint Moret? Thank you for your feedback and for your recipe.
Hello Djamel, be careful, Saint Moret is saltier! You risk having a strange taste with St Morêt, I do not recommend it. See you soon :)
Bonjour,
Once the decoration is done, can you tell me how long I should put it back in the fridge for a bit please?
Thanks a lot .
Hello Anne-Sophie, in the recipe it says 10 minutes in the fridge after rolling out the speculoos dough. If you put whipped cream like me. You can serve it immediately, or keep it in the fridge, in this case no fixed duration. See you soon :)
Delicious recipe for speculoos fans like us
Very easy to make, and guaranteed effect!
Thank you Lily
Thank you Joelle, glad you and your loved ones like this cheesecake! See you soon :)
Hello
I tried to make this recipe but mixing the whipped cream and the speculoos mixture gave me a lumpy texture?
The whipped cream was however perfect and the other mixture the same…
Is it possible that it is because I used "Prim'Frais" from Leclerc instead of Philadelphia?
thank you in advance
Hello Léane, you just have to whisk longer (with a mixer it's easier) and you get a smooth mixture. There's no reason why the textures shouldn't mix because they are at the same temperature. However, I really recommend Philadelphia, it's important for the texture and taste, the sub-brands are not worth it. See you soon :)
Good evening, I would like to make this cake in a larger mold for 20 people, what do you think of the quantities and the size of the mold?
Hello Anissa, I advise you to make 2 instead of making a very large one. This recipe does not have gelatin and there is no guarantee that it will hold up by increasing the size of the mold. See you soon :)
Hi,
I have already tried your recipe which is excellent and unanimously approved. Do you think it is possible to lighten it a little with fromage blanc for example?
Thanks in advance :)
Chloé
Hello Chloé, I advise you against trying to lighten this cheesecake: as it does not contain gelatin, it is the other ingredients (and their fat content) that allow it to hold together. See you soon :)
Hello, can we put speculoos biscuits upright all around the edges in addition to following your recipe?
Hello Guillaume, I don't recommend adding more on the sides, it will be too much in addition to the speculoos base and the speculoos spread. You can however add a few on top for decoration. See you soon :)
I made this cake a few days ago for my birthday. It was a success. Easy to make. Everyone loved it. Thanks for the recipe.
Thanks Elo! Glad you and your loved ones like this cheesecake! See you soon :)
Hello Lilie,
Thank you for that great recipe !
When mixing the two preparations (whipped cream and the rest) the texture suddenly became lumpy... By mixing for longer to reduce this effect, the texture became more liquid and no longer really holds together. What can I do next time to avoid this?
Merci :)
Hello Sissi, before mixing them, both textures must be firm on their own, as you can see in my step-by-step photos. The electric mixer is really good for obtaining a smooth final texture. There is no reason why the textures should not mix because they are at the same temperature. If you used the same ingredients as me, I don't see any other reason why it wouldn't work, plus this recipe is appreciated by many of my readers. See you soon :)
Hello,
I have a question about the drippings around the cake, should I use heated speculoos paste?
Hello Sarah, it is written in the recipe: "Heat the spread in the microwave for about 20 seconds: it should become very fluid" See you soon :)
Hello, I followed everything to the letter, the cream was very smooth, it held well in my salad bowl and the filling of the circle went very well. A good day in the fridge, and then the unmolding arrives... I find it a little too creamy, I had a lot of cream on the Rhodoid (not crazy either but still) as if the cream had not set enough... Despite the almost 24 hours in the fridge.
I'm testing it tonight for the taste hehe. And I think that a good white chocolate ganache would perhaps be better than whipped cream, "slightly" fatter but given where we are
Hello Quentin, indeed, the key here is that the filling is well beaten firm before being put in the circle because it is only the fresh cheeses and the speculoos paste that hold the whole thing together. The cheesecake is creamy, as you can see in my cutting photo. This is perhaps where you need to act: beat your filling more. I strongly advise against the white chocolate ganache, it would be very sickening. On the other hand, if you want something very firm, you can add gelatin, it will look more like a dessert. See you soon :)
I followed the recipe to the letter without adding Philadelphia. I managed to make 9 mini casseroles.
Very good cake, sweet as it should be and light. My guests loved it!
Thank you very much Emilie! Nice individual format too :) See you soon
Thank you very much Emilie for your feedback! See you soon :)
Hello, I'm going to try your recipe today but I want to add gelatin so that it is well sealed, when and how do I add the gelatin please?
Hello Angelina, I'll let you consult this recipe for the procedure: https://liliebakery.fr/cheesecake-framboise-sans-cuisson/
Hello, thank you so much for this great recipe. I thought my kids wouldn't like it but they devoured it!
Little tip: I buy speculoos without palm oil and I make the speculoos paste at home. It holds up very well too!
Thank you very much Johanna! Glad you like it! And if you make the cookies and the homemade dough, that's great :) See you soon
I was worried about making my first cheesecake.....
But the result is stunning and not that difficult if you follow the recipe carefully.
We’re looking forward to enjoying it with the family this evening! ♡
THANK YOU for all these wonderful recipes
Thank you very much Fabienne! I'm really happy that you managed it with ease in any case, See you soon :)
Super good recipe! Made it 2 days ago, ate it yesterday it was perfect! Thank you for your recipe.
Thank you Héléna for your comment and your rating! Glad you like the speculoos cheesecake so much :) See you soon
Hello,
Is it possible to replace the biscuit paste with peanut butter?
Hello Céline, so I can't answer you like that, because it would require a preliminary test in the kitchen. They are not the same textures... :) See you soon
Great recipe!!! Made for a birthday, it was a real success! THANKS!!!!
Thank you Marie-Laure for your feedback! Glad you liked it! See you soon :)
Hello, quick question, I have a 26 cm diameter mold, how much mascarpone and Philadelphia do I need?
Hello Emilie, for any changes compared to my recipe, you need to do a volume calculation.
1/ Calculate the volume of my mold (dimensions given in my recipe)
2/ Calculate the volume of your mold
3/ Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of the ingredients.
Goodbye :)
Hello,
I made this speculoos cheesecake this weekend (without the whipped cream decoration).
The recipe is as usual very well explained and easy to reproduce.
He was very successful.
Thank you for your recipes.
Patrick
Great! Thanks Patrick for your feedback :) See you soon
Hello, I made this recipe in September for my granddaughter's birthday. Everyone loved it, Mery.
Thanks Suzy! Glad you like this cheesecake :) See you soon
This one is so good too!
The thank you box
Thank you Christelle! Very greedy you are right :) See you soon
Great recipe as usual!
It was delicious, and there's none left!
Thank you very much Solène! It's a good sign if it was devoured! See you soon :)
Bo and I have a 18cm springform pan do you think I can do it in it?
Thank you
Hello Caroline, yes you can do it in your 18 mold, the result will be higher than mine. See you soon :)
Hello, I just made the cheesecake, but I mixed everything together (Mascarpone, crème fraîche, speculoos spread, vanilla flavoring) instead of making my whipped cream. Do you think my cheesecake will hold up tomorrow when I unmold it?
Thanks for the recipe, next time I'll be more careful but I hope it doesn't fall again.
Hello Pascale, it's hard to answer you, because it's not the way to do it explained in my recipe. I'm tempted to say, cross your fingers! See you soon :)
Excellent!!! Can we make this cake and put it in the freezer..thank you very much
I made it the first time, it's delicious and I would like to make it again now for Christmas...can I put it in the freezer?
Thank you
Hello Yolande, yes you can freeze it (doing the decoration after defrosting so that it is prettier). See you soon :)
Hello Lillie, If I take a 25 cm diameter mold, how much should I multiply the doses please? If I don't have any ribbon, can I put baking paper or something else to properly unmold the bottom and sides please? Thank you.
Hello, the best way to unmold is with rhodoid. For your mold you need to do this calculation:
How to adapt the ingredients to the size of your mold? Calculating the volume is mandatory…
Calculate the volume of my mold (dimensions given in my recipe)
Calculate the volume of your mold
Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of your ingredients.
This works for logs, cakes, etc.
Hello, is it possible to use a 24cm mold instead of the 20cm mold for the same proportions?
Hello Marie, for any change in mold size compared to my recipe, you need to do a volume calculation.
1/ Calculate the volume of my mold (dimensions given in my recipe)
2/ Calculate the volume of your mold
3/ Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of the ingredients.
Goodbye :)
Recipe followed to the letter
Excellent!
Merci :)
With pleasure! Thank you Cindy! See you soon :)
Thank you for this amazingly good recipe.
With pleasure Marion! See you soon :)
A delight!!
Thank you very much Claudette! See you soon :)
Hello, can I only use Philadelphia for the recipe? I don't have mascarpone? Thank you very much.
Hello Angeline, I recommend both because the Philadelphia has a strong taste on its own, see you soon :)
A delight made with only mascarpone for a birthday
Thank you for your feedback! See you soon :)
I have already made this recipe several times, a real gem.
I want to do it individually, can I divide the doses by 2?
Hi Jennifer, I've never done it individually, so I can't answer you. See you soon :)
Hello,
I love your recipes!
Can you tell me if I can freeze the cheesecake?
I would like to do it in advance for my son's birthday.
Thank you
Beautiful day
Hello, yes, it can be frozen. See you soon :)
Hello, is it possible to put it in the refrigerator for more than 24 hours?
Thank you very much
Hello, yes it's possible, with proper protection. See you soon :)
Fantastic, a real treat, both visually and in taste! 100% approved. How can I send you a photo of my cheesecake?
Great! Photo via my Instagram account only. See you soon :)
Hello,
Is it possible to make it in a log shape?
cordially
Hi Julie, I don't think so because there's no gelatin for hold. Feel free to try it if you like. See you soon :)
Made today, this cheesecake is amazing! I love it when a plan comes together perfectly :-). Happy holidays!
Thank you! See you soon :)
Hi Lilie. I'm going to try this cheesecake, it looks delicious. I have a quick question. When adding the whipped cream, do you use a food processor, an electric mixer, or a hand whisk? Thank you for your reply.
Hi Noëlle, I use an electric mixer for a smooth result. It doesn't take long and the speed isn't too high. See you soon :)
Hello Isabelle, thank you for the speculoos cheesecake recipe. My wife loves to eat this cake; I make it every day.
Thank you
Hello,
Can you freeze it after putting the speculoos spread on top, so I can prepare it a week in advance? And if I take it out the night before, will that be okay? I'll put some crumbled biscuit on top (the edge) of the cake as soon as it comes out of the freezer for decoration.
Hi Meryl, yes, it's possible to freeze it. To defrost, put it in the refrigerator for several hours. See you soon :)
Hello, I don't have any rhodoid tape, what can I use instead? Thank you.
Hi Marie, you can try using baking paper if you don't have any. See you soon :)