A delicious cheesecake is always a good idea, no matter the occasion, no doubt about that! This also applies to Advent or Christmas. And right now, just before Christmas, you can combine the delicious taste of speculoos cookies with a quick cheesecake. Don’t you think so? So that you don’t have to do more work in the stressful pre-Christmas period, we suggest preparing a speculoos cheesecake without baking. This is quick to prepare and only needs to be decorated shortly before serving. But we have also thought of the baking fans who want to give it their all and give you another recipe for speculoos cheesecake to bake!
Have fun reading and preparing!
No-Bake Speculaas Cheesecake
The no-bake cheesecake is really super easy to prepare and gives you the opportunity to try something new and experiment with it. But if only speculoos biscuits are too boring for you, you can also add a few fruits or berries to the cheesecake mixture. Drained cherries from the glass, tangerines or raspberries go well here.
Though fresh raspberries might not be such a good idea in winter. Here the recipe:
The ingredients:
For the ground:
- 200 g speculoos biscuits, crumbled
- 2 tbsp whole cane sugar
- 60g butter (or margarine), melted
For the filling:
- 180 g white chocolate, chopped
- 3 tablespoons whipped cream
- 1 tsp vanilla extract
- 600 g cream cheese, room temperature
- 50 grams of sugar
- 2 teaspoons whipped cream
- 1 teaspoon speculoos spice
- 200 grams of whipped cream
- 5-6 speculaas biscuits, crumbled
For the decoration:
- 200 grams of whipped cream
- 1 tsp powdered sugar
- 1/2 tsp vanilla extract
- 12-14 speculaas biscuits, whole
- some speculoos biscuits, crumbled
Just let the speculoos cheesecake melt in your mouth!
The preparation
1st step: Process the speculoos biscuits into fine crumbs. Add the sugar and melted butter and mix well. Line a 20 cm springform pan with baking paper and press the moist crumbs into a compact layer. Place in the refrigerator until further use.
2 step: For the cheesecake filling, first roughly chop the white chocolate. Melt in the microwave along with the 3 tablespoons of cream and vanilla extract and stir until smooth. Allow to cool slightly.
3 step: Mix the cream cheese, sugar, whipped cream and speculoos spice in a large bowl. Add the slightly cooled chocolate sauce and mix in. Whip the cream until stiff, add to the cream cheese mixture and carefully fold in. Gently fold in the crumbled biscuits as well. Pour the batter into the prepared springform pan and smooth out. Place in the refrigerator for at least 8 hours or overnight.
4 step: For the decoration, whip the cream with the powdered sugar and vanilla extract. Put the whipped cream in a piping bag with a star tip. Remove the cheesecake from the mold and place on a serving or cake platter. Press the speculoos biscuits with the “pretty” side outwards all around the cheesecake and then decorate with the cream and crumbled biscuits as you like.
Tip: Leftover cake should be stored in the refrigerator for up to 4 days. However, the speculoos biscuits on the edge become softer after a few hours. So either eat up quickly or replace the biscuits on the edge if you don’t like them softening.
Speculaas Cheesecake: Christmas cheesecake with cinnamon and apple
This cheesecake really tastes like Christmas because the combination of cinnamon, apples and speculoos is typically Christmassy. You need the following ingredients:
- 100 g spiced speculoos
- 3 tbsp butter
- 2 tbsp brown sugar
- 1 large apple
- Grate 1 organic lemon, juice and zest
- 250 g cottage cheese
- 250 grams of cream cheese
- 190g brown sugar
- 3 eggs
- 1 vanilla bean, remove the inside
- 1 tsp cinnamon powder
- 200 g sour cream or crème fraîche
- 2 tbsp powdered sugar
- 1/2 tsp cinnamon powder
Another idea how to decorate the speculoos cheesecake
The preparation:
1st step: For the base, preheat the oven to 170°C (top/bottom heat). Line the bottom of an 18 or 20 cm springform pan with baking paper.
2 step: Place the biscuits in a freezer bag and use a rolling pin to crumble into small crumbs. Melt the butter in a saucepan, add 2 tablespoons of the brown sugar and mix the biscuits with the butter well. Pour into the baking pan and press down well. Bake for about 15 minutes and then let cool.
3 step: For the filling, peel the apple, cut into small pieces, sprinkle with lemon juice and mix with the lemon zest.
4 step: Mix the quark and cream cheese with 190 g sugar and the eggs to a creamy mass. Fold in 1 tsp cinnamon, vanilla seeds and the apple pieces. Place the filling on the base and bake at 160°C (top/bottom heat) for approx. 75 minutes.
5 step: Then let the cake cool down in the slightly open oven for about 15-20 minutes. Leave the cheesecake in the fridge overnight before preparing the topping.
Prepare topping: Mix the sour cream, powdered sugar and cinnamon well and spread on the cake. Mix some brown sugar with a bit of cinnamon and decorate the speculoos cheesecake. You can also decorate the cake differently if you wish.
It’s a great cake that’s perfect for a Christmas dessert.
We wish you good appetite!
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Pumpkin Speculaas Cheesecake Recipe
Sources:
chefkoch.de
oetker.de
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