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Speculoos Cheesecakes with Baileys

  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 23
  • Total Time: 210
  • Yield: 6 1x


Delicious cheesecakes with speculoos cookie base and Baileys – baked in glass jars. Perfect dessert for your Christmas dinner


  • 4.6 oz. (130g) speculoos (gingery) cookies
  • 2 tbsp. sugar
  • 1 tbsp. cocoa (optional)
  • 1/4 cup (60g) butter, melted
  • 1 medium egg
  • 1/2 cup (100g) sugar
  • 14 oz. (400g) cream cheese
  • 1/2 cup (120ml) Baileys
  • 2 tbsp. all-purpose flour
  • 1 tsp. vanilla extract
  • pinch of salt
  • whipped cream and some speculoos cookies for decoration


  1. Preheat the oven to 320°F (160°C). Add the speculoos cookies to a mixer or use a freezer bag and rolling pin to crush/mix the cookies until you get fine crumbs. Melt the butter, let cool down a bit and add together with the sugar and cocoa (optional) to the crumbs. Mix until well combined. Add the moist crumbs to the baking forms and press to the bottom to get a nice even layer.
  2. Bake the crumb layers for about 5 minutes in the oven, take out and let cool down a bit. Mix the egg with sugar in a large bowl until light and fluffy. Add the cream cheese, Baileys, flour, vanilla extract, and salt and mix in. Pour the batter into the baking forms and bake for 16-18 minutes. Take out of the oven and let cool down completely inside the forms. Place the cheesecakes in the fridge for about 2-3 hours, serve with some whipped cream and crushed speculoos cookies.


  • Enjoy baking!