A delicious cheesecake is always great – there’s no way to deny that, right? No matter if it’s summer or winter. If you are busy preparing other stuff for the holidays I recommend making a no-bake cheesecake like this delicious No-Bake Speculoos Cheesecake – great for a hungry crowd and easy to prepare. We all have enough to do around Christmas. No need to stay in the kitchen longer than necessary ;)
Set it and forget it. I think that is something you can say about no-bake cheesecakes – even though this term is coming from a commercial about fried chicken ;) You prepare a base with cookies, for example, mix your cream cheese filling, add that on top of the base, mix in whatever you want, and then you place the cake in the fridge to set. So literally set it and forget it. No need to think about it for several hours. I love that. Then you just pull it out of the fridge, add some simple decorations and you’re done!
If you don’t want to turn on the oven – to save some energy, for example – a no-bake cheesecake is really a good option. The fridge is running 24/7 anyway. This means you are not “wasting” any electricity to prepare the cake. That’s at least what my mom always said and why she liked to prepare those cakes ;P
If you are not into speculoos cookies you can always use regular butter cookies here as well. Switch the spices, add some cherries or other berries to the filling, and voila – a completely different cake. Equally easy to prepare and probably equally delicious ;) Though fresh raspberries might not be the best choice for winter since they are not in season… at least not here in Europe :P
Anyway. Berries or not – make the cake. Even without any add-ons or toppings, you will get a great cake. Easy peasy from the fridge.
Small note: It’s mentioned in the recipe – the cookies around the cheesecake will soften over time due to the moisture drawn from the cheesecake. The cookies stay nice and crunchy for some time but if you leave the cake out for several hours or store leftovers in the fridge, for example, the cookies will be soft at some point. I don’t care but not everyone likes that. If you have a problem with the softer texture I recommend adding the cookies right before serving and then maybe removing them when storing the cake for longer.
INGREDIENTS / ZUTATEN
7 oz. (200g) speculoos cookies*, crushed
2 tbsp. raw cane sugar
2.1 oz. (60g) butter (or margarine), melted
For the cheesecake filling:
6.3 oz. (180g) white chocolate, melted
3 tbsp. heavy cream
21 oz. (600g) cream cheese, at room temperature
1.8 oz. (50g) sugar
2 tsp. cream stiffener
1 tsp. speculoos spice*
7 oz. (200g) heavy cream, whipped
5-6 speculoos cookies*, crumbled
For the decorations:
7 oz. (200g) heavy cream
1 tsp. confectioners’ sugar
1/2 tsp. vanilla extract
12-14 speculoos cookies*, whole
some speculoos cookies*, crumbled
200g Spekulatius Kekse*, zerbröselt
2 EL Vollrohrzucker
60g Butter (oder Margarine), geschmolzen
Für die Käsekuchenfüllung:
180g weiße Schokolade, gehackt
3 EL Schlagsahne
1 TL Vanille Extrakt
600g Frischkäse, Zimmertemperatur
50g Zucker
2 TL Sahnesteif
1 TL Spekulatiusgewürz*
200g Schlagsahne
5-6 Spekulatius Kekse*, zerbröckelt
Für die Dekoration:
200g Schlagsahne
1 TL Puderzucker
1/2 TL Vanille Extrakt
12-14 Spekulatius Kekse*, ganz
einige Spekulatius Kekse*, zerbröselt
DIRECTIONS / ZUBEREITUNG
2. For the cheesecake filling chop the white chocolate and add together with the three tablespoons of heavy cream to a microwave-safe bowl and melt (slowly) in the microwave to get a smooth chocolate sauce. Let cool down slightly.
3. Mix cream cheese, sugar, cream stiffener, and speculoos spice in a large bowl until well combined. Add the slightly cooled chocolate sauce and mix in. Whisk the heavy cream until stiff peaks form, add to the large bowl, and fold in. Add the crushed cookies and fold them in as well. Pour this mixture into the prepared springform tin and smooth out the top. Place in the fridge for at least 8 hours or overnight.
4. For the decoration add heavy cream, confectioners’ sugar, and vanilla extract to a bowl and whisk until stiff peaks form. Fill into a piping bag with a star tip. Remove the cheesecake from the springform tin and place it on a serving plate or cake stand. Press whole speculoos cookies all around the cheesecake onto the sides – the pretty sides of the cookies with the pattern should face outward. Decorate with the whipped cream to your liking and sprinkle some cookie crumbles on top of the cake. Leftover cake should keep in the refrigerator for up to 4 days – however, the speculoos cookies around the cake will soften after a few hours. So either eat the cake quickly or, if necessary, replace the cookies on the sides if someone doesn’t like them softened.
2. Für die Käsekuchenfüllung zunächst die weiße Schokolade grob hacken und zusammen mit den 3 EL Sahne und dem Vanille Extrakt in der Mikrowelle schmelzen und verrühren, bis eine glatte Masse entsteht. Etwas abkühlen lassen.
3. Frischkäse, Zucker, Sahnesteif und Spekulatiusgewürz in einer großen Schüssel gut verrühren. Die leicht abgekühlte Schokoladensoße dazugeben und unterrühren. Die Sahne steif schlagen, zur Schüssel dazugeben und vorsichtig unterheben. Zerbröckelte Kekse ebenfalls vorsichtig unterheben. Die Masse in die vorbereitete Springform füllen und glatt streichen. Für mindestens 8 Stunden oder über Nacht in den Kühlschrank stellen.
4. Für die Dekoration Sahne mit Puderzucker und Vanille Extrakt aufschlagen. Die geschlagene Sahne in einen Spritzbeutel mit Sterntülle füllen. Den Käsekuchen aus der Form lösen und auf eine Servier- oder Tortenplatte setzen. Die Spekulatius Kekse mit der “schönen” Seite nach Außen rundum an den Käsekuchen drücken und dann mit der Sahne und zerbröselten Keksen nach Belieben dekorieren. Kuchenreste sollten sich bis zu 4 Tage im Kühlschrank halten – die Spekulatius Kekse am Rand werden allerdings schon nach einigen Stunden weicher. Also entweder schnell vertilgen oder ggf. die Kekse am Rand austauschen, falls jemand nicht mag, dass sie weich werden.
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Here is a version of the recipe you can print easily.
PrintSpeculoos (No-Bake) Cheesecake
- Prep Time: 00:30
- Cook Time: --
- Total Time: 12:30
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: Germany
- Diet: Vegetarian
Description
The perfect cheesecake for Advent and Christmas – a Speculoos Cheesecake you do not have to bake. Always a highlight when served to friends and family.
Ingredients
For the base:
7 oz. (200g) speculoos cookies*, crushed
2 tbsp. raw cane sugar
2.1 oz. (60g) butter (or margarine), melted
For the cheesecake filling:
6.3 oz. (180g) white chocolate, melted
3 tbsp. heavy cream
21 oz. (600g) cream cheese, at room temperature
1.8 oz. (50g) sugar
2 tsp. cream stiffener
1 tsp. speculoos spice*
7 oz. (200g) heavy cream, whipped
5–6 speculoos cookies*, crumbled
For the decorations:
7 oz. (200g) heavy cream
1 tsp. confectioners’ sugar
1/2 tsp. vanilla extract
12–14 speculoos cookies*, whole
some speculoos cookies*, crumbled
Instructions
1. Crush the speculoos cookies to get fine crumbs. Add the sugar and melted butter and mix until well combined. Line an 8 inches springform tin with baking parchment, add the crumbs, and press down to create an even compact layer. Place in the fridge until needed.
2. For the cheesecake filling chop the white chocolate and add together with the three tablespoons of heavy cream to a microwave-safe bowl and melt (slowly) in the microwave to get a smooth chocolate sauce. Let cool down slightly.
3. Mix cream cheese, sugar, cream stiffener, and speculoos spice in a large bowl until well combined. Add the slightly cooled chocolate sauce and mix in. Whisk the heavy cream until stiff peaks form, add to the large bowl, and fold in. Add the crushed cookies and fold them in as well. Pour this mixture into the prepared springform tin and smooth out the top. Place in the fridge for at least 8 hours or overnight.
4. For the decoration add heavy cream, confectioners’ sugar, and vanilla extract to a bowl and whisk until stiff peaks form. Fill into a piping bag with a star tip. Remove the cheesecake from the springform tin and place it on a serving plate or cake stand. Press whole speculoos cookies all around the cheesecake onto the sides – the pretty sides of the cookies with the pattern should face outward. Decorate with the whipped cream to your liking and sprinkle some cookie crumbles on top of the cake. Leftover cake should keep in the refrigerator for up to 4 days – however, the speculoos cookies around the cake will soften after a few hours. So either eat the cake quickly or, if necessary, replace the cookies on the sides if someone doesn’t like them softened.
Notes
Enjoy baking!
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