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Home Kruidnoten cheesecake

Kruidnoten cheesecake

Name: Kruidnoten cheesecake
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 10 personen
Cuisine: Dutch
Ingredients: 250 g kruidnoten; 100 g unsalted butter; 600 g cream cheese (at room temperature); 400 ml whipping cream (chilled); 120 g powdered sugar; 1 tsp vanilla extract; 50 g kruidnoten (for garnish); 1 tsp cinnamon (for garnish)

Gepubliceerd op 30 september 2026

Pakjesavond No-bake Sinterklaas Dessert Festive Vegetarian

Pakjesavond calls for a playful dessert, and this kruidnoten cheesecake fits the bill perfectly. The crust is made from finely ground kruidnoten and butter, and the filling is light and creamy. You don't need an oven, as this cake sets in the fridge. Everything mixes effortlessly in a good mixing bowl. Make it the night before so that on the big moment all you have to do is serve and enjoy.

x_ckl_recipe_marker Kruidnoten cheesecake A creamy no-bake cheesecake with a crunchy kruidnoten crust. Festive, easy to make and guaranteed to be a hit at the table on pakjesavond. How to make a kruidnoten cheesecake? Dessert Dutch 10 personen 30 min 4 uur 4 uur 30 min

Pulse 250 g kruidnoten in a food processor until you have a coarse, sandy crumb. A few small pieces can remain for extra bite in the crust. No food processor? Put the kruidnoten in a zip-top bag and crush them with a rolling pin.
Melt 100 g unsalted butter in a small saucepan over low heat. Stir the melted butter into the ground kruidnoten until everything feels evenly moistened. This ensures the crust holds together well after setting in the fridge.
Line the bottom of a 24 cm springform pan with parchment paper. Evenly spread the kruidnoten mixture over the base and press it firmly and evenly with the rounded back of a tablespoon or the bottom of a glass. Chill the springform for 30 minutes so the crust firms up before you add the filling.
Whip 400 ml whipping cream in a large, cold mixing bowl until stiff peaks form. Make sure both the bowl and the cream are well chilled — that helps the cream set faster and stay stable. Stop whipping once you have firm peaks but before the cream becomes grainy.
In a second bowl, beat 600 g cream cheese at room temperature with 120 g powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high until you have a smooth, lump-free mixture. Room-temperature cream cheese blends much more easily than cold cream cheese and prevents lumps in the filling.
Gently fold the whipped cream into the cream cheese mixture. Use a rubber spatula and fold the cream in with large, broad strokes. This preserves the air in the whipped cream so the filling stays light and creamy rather than heavy and dense.
Remove the springform with the set crust from the fridge. Spoon the cream cheese filling onto the crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan a few times on the counter to release any air bubbles.
Cover the springform with plastic wrap and chill the cheesecake for at least 4 hours, preferably overnight. The longer it rests, the firmer the filling becomes and the cleaner your slices will be.
Take the cheesecake out of the fridge just before serving. Garnish the top with 50 g whole kruidnoten and lightly dust with 1 teaspoon cinnamon or powdered sugar. Run a sharp knife under warm water, pat it dry, and slice the cake into wedges. Repeat warming and drying the knife between cuts for neat, clean slices.

Pakjesavond No-bake Sinterklaas Dessert Festive Vegetarian 250 g kruidnoten 100 g unsalted butter 600 g cream cheese (at room temperature) 400 ml whipping cream (chilled) 120 g powdered sugar 1 tsp vanilla extract 50 g kruidnoten (for garnish) 1 tsp cinnamon (for garnish) Springform pan (24 cm) Food processor or zip-top bag with rolling pin Saucepan Mixing bowl (large) Mixing bowl (medium) Hand mixer or stand mixer Rubber spatula Offset spatula Parchment paper Plastic wrap Baking Mixing Bowl baking-mixing-bowl Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Baking utensils baking-utensils Baking molds baking-tins Cookinglife Baking bowl / Mixing bowl - Stainless steel - ø 24 cm Cookinglife ["Baking bowl"] Birkmann Mixing Bowl / Baking Bowl Colour bowls - Cool Grey - 1.5 Liter Birkmann Beslagkom Birkmann Mixing Bowl / Baking Bowl Colour bowls - White - 3 Liters Birkmann Beslagkom Cookinglife Baking bowl / Mixing Bowl Stainless Steel ø 19 cm Cookinglife Mengkom Sinterklaas tiramisu with speculaas and kruidnoten foodies-sinterklaas-tiramisu-with-speculaas-and-kruidnoten Filled speculaas with almond paste foodies-filled-speculaas-with-almond-paste Kale frittata foodies-kale-frittata Oatmeal pancakes with apple and banana foodies-oat-pancakes-apple-banana

Recipe

Kruidnoten cheesecake

A creamy no-bake cheesecake with a crunchy kruidnoten crust. Festive, easy to make and guaranteed to be a hit at the table on pakjesavond.

Course	Dessert
Kitchen	Dutch
Servings	10 personen

Preparation time

Preparation time	30 min
Cooling time	4 uur
Total	4 uur 30 min

Equipment

Springform pan (24 cm)
Food processor or zip-top bag with rolling pin
Saucepan
Mixing bowl (large)
Mixing bowl (medium)
Hand mixer or stand mixer
Rubber spatula
Offset spatula
Parchment paper
Plastic wrap

Ingredients

250 g kruidnoten
100 g unsalted butter
600 g cream cheese (at room temperature)
400 ml whipping cream (chilled)
120 g powdered sugar
1 tsp vanilla extract
50 g kruidnoten (for garnish)
1 tsp cinnamon (for garnish)

How to make a kruidnoten cheesecake?

Pulse 250 g kruidnoten in a food processor until you have a coarse, sandy crumb. A few small pieces can remain for extra bite in the crust. No food processor? Put the kruidnoten in a zip-top bag and crush them with a rolling pin.
Melt 100 g unsalted butter in a small saucepan over low heat. Stir the melted butter into the ground kruidnoten until everything feels evenly moistened. This ensures the crust holds together well after setting in the fridge.
Line the bottom of a 24 cm springform pan with parchment paper. Evenly spread the kruidnoten mixture over the base and press it firmly and evenly with the rounded back of a tablespoon or the bottom of a glass. Chill the springform for 30 minutes so the crust firms up before you add the filling.
Whip 400 ml whipping cream in a large, cold mixing bowl until stiff peaks form. Make sure both the bowl and the cream are well chilled — that helps the cream set faster and stay stable. Stop whipping once you have firm peaks but before the cream becomes grainy.
In a second bowl, beat 600 g cream cheese at room temperature with 120 g powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high until you have a smooth, lump-free mixture. Room-temperature cream cheese blends much more easily than cold cream cheese and prevents lumps in the filling.
Gently fold the whipped cream into the cream cheese mixture. Use a rubber spatula and fold the cream in with large, broad strokes. This preserves the air in the whipped cream so the filling stays light and creamy rather than heavy and dense.
Remove the springform with the set crust from the fridge. Spoon the cream cheese filling onto the crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan a few times on the counter to release any air bubbles.
Cover the springform with plastic wrap and chill the cheesecake for at least 4 hours, preferably overnight. The longer it rests, the firmer the filling becomes and the cleaner your slices will be.
Take the cheesecake out of the fridge just before serving. Garnish the top with 50 g whole kruidnoten and lightly dust with 1 teaspoon cinnamon or powdered sugar. Run a sharp knife under warm water, pat it dry, and slice the cake into wedges. Repeat warming and drying the knife between cuts for neat, clean slices.

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For clean slices, run the knife under warm water and pat it dry before each cut. This gives you neat wedges without the filling sticking to the blade. Also make sure the cream cheese is truly at room temperature before you start mixing. Cold cream cheese doesn't blend well and causes lumps, no matter how long you beat it. Half an hour on the counter is usually enough. The crust will be extra firm if you press it down with something heavy, like the bottom of a glass or a measuring cup. Press evenly so the thickness is consistent all around.

Want to vary? Add a tablespoon of speculaas spices to the cream cheese filling for even more Sinterklaas atmosphere. You can also make the crust using a mix of kruidnoten and plain digestive biscuits if you want to tone down the kruidnoten flavor a bit. Store leftovers covered in the fridge for up to 3 days. Freezing is also possible: first cut the cake into wedges, wrap each piece individually in plastic wrap and freeze. Thaw frozen slices overnight in the fridge for the best result.

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