No-bake speculoos cheesecake
You’ll be in heaven with this dreamy cheesecake. If you really love speculoos, add crushed speculoos cookies to the filling as well – how incredible does that sound?
SERVES 12 PREP 35 MINS, PLUS SETTING COOK 5 MINS
✱ 95g dairy-free butter plus extra for greasing
✱ 230g (about 30) vegan speculoos cookies (Biscoff)
FOR THE FILLING:
✱ 250g cashew nuts, soaked in water for 4 hrs or overnight
✱ 300g coconut cream
✱ 250g dairy-free cream cheese
✱ 150g smooth vegan speculoos spread (Biscoff)
FOR THE TOPPING:
✱ 80g smooth vegan speculoos spread
✱ 2 vegan speculoos cookies, crushed
1
Grease a 20cm loose-based shallow cake tin with dairy-free butter. Place the cookies in a food processor or blender and whizz until crumbly, but not too fine. If you don’t have a food processor, place them into a food bag and crush them with a rolling pin.
Melt the dairy-free butter in a saucepan over a low heat.
2 Place the crushed cookies in a bowl and pour over the butter. Mix until it resembles wet sand. Using a measuring cup, press the mixture into the lined cake tin. 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, dairy-free cream cheese and speculoos spread. Whizz on high for around 5 mins until smooth.
4 Pour the filling over the base and level with a spoon. Freeze for at least 2 hrs and then place it in the fridge for 4–6 hrs to set.
5 Melt the speculoos spread using a bainmarie, then spread it over the cheesecake. Sprinkle the crushed cookies on the outer edge of the cheesecake.
6 Store in a sealed container in the fridge. Best eaten within 2 days.
Per Serving: 502cals, 38g fat (18g saturated), 31g carbohydrates