No Bake Speculoos Cheesake

By Vedika Luthra

So far, my encounter with Dutch confection has been a pleasant one. Caramel soaked stroopwafel, poffertjes, appelbeignets, and of course, the world-renowned speculoos cookie, whose origin is a topic of debate between the Dutch and the Belgians.

The ginger-cinnamon creation holds a cherished place in most European cookie jars. It has also been pulverized into a paste, birthing a cookie spread. If one item revolutionized the peanut butter aisle, it’s cookie butter.  

At school, I’d often request my German or Dutch friends to bring a jar of cookie butter from home so that I could use it to create unique desserts that deviate slightly from the traditional cookie or brownie.  

One such confection was a cheesecake, encrusted with a speculoos cookie base that sealed in a creamy cookie butter interior. This is a sinful dessert that is worth it – and no oven is needed!


  • 1/2 cups (200 g) crushed speculoos cookies
  • 1/4 cup (55 g) unsalted butter, melted
  • 2 tbsp cookie butter


  • 1 cup (250 g) cookie butter
  • 80 g white chocolate, broken into pieces
  • 500 g cream cheese at room temp (you can use half cream cheese and half yogurt)
  • 1/4 tsp ground cinnamon
  • 1 tsp gelatin powder (only if using yogurt)
  • 1 tbsp water (only if using yogurt)


  1. Mix together the cookie crumbs, butter and cookie butter until your result resembles the consistency of wet sand.
  2. Press the mixture on the bottom of an 20 cm tin and about 1 inch up the sides of the tin. Set aside.


  1. Place 1/2 of the cookie butter in a microwave safe bowl along with the white chocolate.
  2. Microwave the mixture, stirring after every 20-30 seconds until smooth, about 1.5-2 minutes total. You can alternatively melt over a double boiler.
  3. Stir in the rest of the cookie butter and the cinnamon.
  4. Mix in the cream cheese and yogurt (if using) until smooth. Skip to step 8 if you aren’t using yogurt.
  5. If using yogurt, in a small bowl, stir together the gelatin and water. Place the mixture in the microwave for 15-30 seconds or until the gelatin has dissolved completely.
  6. Immediately add about 1/4 cup of the cheesecake mixture, a little at a time, to the gelatin, stirring until smooth. It is important to do this immediately as the gelatin will start to set.
  7. Slowly mix the gelatin mixture into the rest of the cheesecake filling.
  8. Spread the cheesecake filling atop the crust and garnish with chocolate balls or crushed up cookies.
  9. Cover the dish with cling-wrap and chill overnight. The longer you wait, the better the texture.
  10. Run a knife through the edge of the pan before removing from the tin
  11. Serve chilled.

VEDIKA - biscoff-no-bake-cheesecake-recipe.jpg



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