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Home Speculaas cheesecake

Speculaas cheesecake

Name: Speculaas cheesecake
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 10 servings
Cuisine: Dutch
Ingredients: 300 g speculaas cookies; 120 g unsalted butter; 600 g cream cheese (at room temperature); 100 g powdered sugar; 2 tsp speculaas spice mix; 1 tsp vanilla extract; 250 ml whipping cream (chilled); extra speculaas cookies for garnish; a pinch of cinnamon for garnish

Gepubliceerd op 30 september 2026

Cheesecake Dessert Holidays Christmas No-bake Speculaas

Speculaas and cheesecake are both excellent on their own, but together they’re something else entirely. The spiced, crunchy speculaas base provides the perfect counterpoint to the light, creamy filling. This recipe is no-bake, so there’s no fussing with the oven for the filling. You will, however, need a good mixing bowl to properly combine the filling, because an airy texture starts with space and the right motion. Suitable for anyone who wants to impress without spending hours in the kitchen.

x_ckl_recipe_marker Speculaas cheesecake A no-bake speculaas cheesecake with a crunchy base, creamy cheese filling and a subtle hint of cinnamon and cardamom. Perfect for the holidays or simply when you want something special. How to make a speculaas cheesecake? Dessert Dutch 10 servings 30 min 4 hours (or overnight) 4 hours 30 min

Crumble the speculaas cookies finely in a food processor or put them in a sturdy bag and crush them with a rolling pin. You want an even, sandy crumb without large pieces, because big bits make an uneven base that’s hard to slice.
Melt the butter in a small saucepan over low heat. Mix the melted butter through the speculaas crumbs in a mixing bowl until all crumbs feel evenly moistened. The mixture should just come together when pressed between your fingers.
Line the bottom of a springform pan (22 cm) with parchment paper. Spread the speculaas mixture over the base and press it firmly down with the back of a spoon or the bottom of a glass. Chill the pan for at least 30 minutes so the base can firm up.
Whip the cream in a large, clean mixing bowl with a hand mixer until soft peaks form. Stop as soon as the cream holds its shape but is still airy. Overwhipping will make the cream grainy, and you don’t want that in a cheesecake.
Put the cream cheese, powdered sugar, speculaas spice mix and vanilla extract in a bowl and beat on medium-high speed until smooth and airy. Make sure the cream cheese is at room temperature, otherwise you’ll get lumps that won’t disappear.
Fold the whipped cream into the cream cheese mixture in two additions. Fold gently from the bottom up so you don’t knock the air out. This is what keeps the filling light and creamy rather than dense and heavy.
Remove the springform pan from the fridge and spoon the filling over the speculaas base. Smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The cheesecake needs that time to set completely.
Carefully remove the cheesecake from the springform pan. Crumble a few speculaas cookies coarsely and scatter them over the top. Optionally dust with a pinch of cinnamon and serve immediately, or keep refrigerated until serving time.

Cheesecake Dessert Holidays Christmas No-bake Speculaas 300 g speculaas cookies 120 g unsalted butter 600 g cream cheese (at room temperature) 100 g powdered sugar 2 tsp speculaas spice mix 1 tsp vanilla extract 250 ml whipping cream (chilled) extra speculaas cookies for garnish a pinch of cinnamon for garnish Food processor or rolling pin Small saucepan Springform pan (22 cm) Parchment paper Mixing bowl (large) Hand mixer Spatula Plastic wrap Baking Mixing Bowl baking-mixing-bowl Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Sauce pan saucepan Baking utensils baking-utensils 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 Filled speculaas with almond paste foodies-filled-speculaas-with-almond-paste Kale frittata foodies-kale-frittata Vegetarian sausage rolls foodies-vegetarian-sausage-rolls Oatmeal pancakes with apple and banana foodies-oat-pancakes-apple-banana

Recipe

Speculaas cheesecake

A no-bake speculaas cheesecake with a crunchy base, creamy cheese filling and a subtle hint of cinnamon and cardamom. Perfect for the holidays or simply when you want something special.

Course	Dessert
Kitchen	Dutch
Servings	10 servings

Preparation time

Preparation time	30 min
Cooling time	4 hours (or overnight)
Total	4 hours 30 min

Equipment

Food processor or rolling pin
Small saucepan
Springform pan (22 cm)
Parchment paper
Mixing bowl (large)
Hand mixer
Spatula
Plastic wrap

Ingredients

300 g speculaas cookies
120 g unsalted butter
600 g cream cheese (at room temperature)
100 g powdered sugar
2 tsp speculaas spice mix
1 tsp vanilla extract
250 ml whipping cream (chilled)
extra speculaas cookies for garnish
a pinch of cinnamon for garnish

How to make a speculaas cheesecake?

Crumble the speculaas cookies finely in a food processor or put them in a sturdy bag and crush them with a rolling pin. You want an even, sandy crumb without large pieces, because big bits make an uneven base that’s hard to slice.
Melt the butter in a small saucepan over low heat. Mix the melted butter through the speculaas crumbs in a mixing bowl until all crumbs feel evenly moistened. The mixture should just come together when pressed between your fingers.
Line the bottom of a springform pan (22 cm) with parchment paper. Spread the speculaas mixture over the base and press it firmly down with the back of a spoon or the bottom of a glass. Chill the pan for at least 30 minutes so the base can firm up.
Whip the cream in a large, clean mixing bowl with a hand mixer until soft peaks form. Stop as soon as the cream holds its shape but is still airy. Overwhipping will make the cream grainy, and you don’t want that in a cheesecake.
Put the cream cheese, powdered sugar, speculaas spice mix and vanilla extract in a bowl and beat on medium-high speed until smooth and airy. Make sure the cream cheese is at room temperature, otherwise you’ll get lumps that won’t disappear.
Fold the whipped cream into the cream cheese mixture in two additions. Fold gently from the bottom up so you don’t knock the air out. This is what keeps the filling light and creamy rather than dense and heavy.
Remove the springform pan from the fridge and spoon the filling over the speculaas base. Smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The cheesecake needs that time to set completely.
Carefully remove the cheesecake from the springform pan. Crumble a few speculaas cookies coarsely and scatter them over the top. Optionally dust with a pinch of cinnamon and serve immediately, or keep refrigerated until serving time.

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A few things that make a difference: use cream cheese with full fat content. Light versions contain more moisture and produce a looser filling that’s harder to set. Also make sure your mixing bowl is completely grease-free before whipping the cream. A trace of fat prevents cream from whipping properly. Want an extra-firm base? Put the springform with the base in a preheated oven at 170°C for 10 minutes, then let it cool completely before adding the filling. That gives a crunchier texture that holds up well after chilling.

The cheesecake will keep for up to 3 days in the refrigerator, covered with plastic wrap. Want to vary it? Stir a tablespoon of speculaas paste into the filling for an even more intense flavor. You can also replace half the cream cheese with mascarpone for a richer, slightly sweeter filling. For a fresh contrast: serve with a spoonful of lightly sweetened poached pears or an orange compote. That sweetness pairs nicely with the spiced speculaas base and makes the whole dessert feel a bit lighter.

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