No-bake Speculoos Cheesecake
‘You’ll be in heaven with this dreamy cheesecake. This is one of the most popular recipes on my blog, and has been enjoyed by many of my followers. If you love Speculoos as much as I do, you can add crushed Speculoos cookies to the filling as well – how incredible does that sound? You could also replace the Speculoos with any cookies of your choice – have fun with flavours!’
Serves 12
For the base:
● 95g, dairy-free butter or margarine, plus extra for greasing
● 230g (about 30) vegan Speculoos cookies (I use Lotus Biscoff Cookies)
For the filling:
● 250g cashew nuts, soaked in water for 4 hrs or overnight to make them soft
● 300g coconut cream
● 250g dairy-free cream cheese ● 150g smooth vegan Speculoos spread (I use Lotus Biscoff Cookie Butter)
For the topping:
● 80g smooth vegan Speculoos spread ● 2 vegan Speculoos, crushed
1 Grease a 20cm loose-based shallow cake tin with butter or margarine. Place the cookies in a food processor or blender and whizz up until crumbly but not too fine. If you don’t have a food processor or blender, place them into a food bag and crush them with a rolling pin. Melt the butter or margarine in a saucepan over a low heat.
2 Place the crushed cookies in a bowl and pour over the butter or margarine. Mix until it resembles wet sand. Using a measuring cup, or your fingers, press the mixture into the lined cake tin, making sure it’s compacted. Place in the freezer while you make the filling.
3 Drain and rinse the cashew nuts and place them in a food processor or blender along with the coconut cream, cream cheese and Speculoos spread. Whizz up on high for around 5 minutes until smooth.
4 Pour the filling over the base and level with a spoon. Tap the tin on the worktop a few times to remove any air bubbles. Pop into the freezer for at least 2 hours and then place it in the fridge for 4–6 hours or overnight to set.
5 Decorate the cheesecake just before serving. Melt the Speculoos spread using a bain-marie or in the microwave, then spread it over the cheesecake using an offset spatula or palette knife. Sprinkle the crushed cookies on the outer edge of the cheesecake. Leave it to set slightly before serving. Store in a sealed container in the fridge. This is best eaten within two days.