Simple recipe
Cheesecake without baking with speculoos crispy base
Cheesecake without baking with speculoos crispy base
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This simple, no-bake cheesecake comes with an aromatic, crispy base made from speculoos biscuits and a crunchy nut topping. The perfect cake for the Advent season.
If the Christmas cookies are occupying the oven and all the baking trays are covered in sweet treats, then this simple no-bake cheesecake is just what you need. Fine cinnamon, crispy speculoos and crunchy pecans give it a wonderfully Christmassy touch.
No-Bake Cheesecake: These ingredients work best
For a cold cheesecake, like the classic cheesecake, cream cheese and low-fat quark are suitable. Let these drain well before preparation. Mascarpone or crème fraîche can be used as alternatives. While with the classic, the ingredients should ideally be at room temperature, with this variation they can be chilled until they are ready to be prepared.
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Host tip: Instead of a springform pan, you can simply divide this recipe into glasses and chill. So the family can spoon the cheesecake straight out of the glass.
Cheesecake without baking: the ingredients
For the ground:
- 100 g speculoos
- 30 g butter
For the cream:
- 500 g cream cheese
- 500 g low-fat quark
- Juice of ½ organic lemon
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 250 g powdered sugar
- 8 white gelatine sheets
- Juice of 1 orange
- 150 ml of cream
For the topping:
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Cheesecake without baking: the preparation
- Put the speculoos in a blender and chop. Alternatively, put the biscuits in a freezer bag, seal it and carefully pound it with a rolling pin.
- Melt the butter in a saucepan. Combine the melted butter and speculoos crumbs in a bowl and place in a parchment-lined springform pan. Press down firmly with a spoon or the palm of your hand.
- Put the cream cheese and the low-fat quark in a bowl. Squeeze in the juice of one lemon. Add cinnamon, powdered sugar and vanilla extract and whisk until creamy with a hand mixer.
- Soak the gelatine sheets according to the instructions on the packet. Heat the juice of one orange in a saucepan. Take the pot off the stove. Dissolve the soaked gelatin in it. Add 4 tablespoons of the cream cheese cream to the gelatin and stir in vigorously. Then add to the rest of the cream and mix in well.
- Whip the cream and carefully fold into the cream cheese filling with a spatula.
- Put the cream on the speculoos and chill in the refrigerator for at least 4 hours.
- Roughly chop the pecans and sprinkle over the cheesecake. Finally, drizzle with caramel sauce and serve.
Cheesecake variations with a crispy base
The speculoos crispy base is the highlight of this cheesecake. But how about one Vanilla croissant crispy base? Or chop up whole grain biscuits – there are no limits here.