Simple recipe
No-bake cheesecake with a speculoos crispy base
No-bake cheesecake with a speculoos crispy base
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This easy no-bake cheesecake comes with a flavorful crunchy base of speculaas biscuits and a crunchy nut topping. The perfect cake for the Advent season.
When the Christmas cookies are lining the oven and all the baking sheets are covered in sweet treats, this easy no-bake cheesecake hits the spot. Fine cinnamon, crispy speculoos and crunchy pecan nuts give it a wonderful Christmassy touch.
No-Bake Cheesecake: These ingredients work best
As with the classic cheesecake, cream cheese and low-fat quark are suitable for a cold cheesecake. Drain them well before cooking. Mascarpone or crème fraîche can be used as alternatives. While the ingredients should ideally be at room temperature with the classic, with this variation they can be chilled until ready to use.
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Host tip: Instead of a springform pan, you can easily divide this recipe into glasses and chill. So the family can spoon the cheesecake right out of the glass.
No-Bake Cheesecake: The Ingredients
For the ground:
- 100 g speculoos
- 30 grams of butter
For the cream:
- 500 grams of cream cheese
- 500 g low-fat quark
- Juice of ½ organic lemon
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 250g powdered sugar
- 8 white sheets of gelatin
- juice of 1 orange
- 150 ml cream
For the topping:
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Cheesecake without baking: the preparation
- Place speculoos in a blender and chop. Alternatively, place the biscuits in a freezer bag, seal and gently crush with a rolling pin.
- Melt butter in a saucepan. Mix the melted butter and speculaas crumbs in a bowl and pour into a springform pan lined with baking paper. Press down well with a spoon or the palm of your hand.
- Put the cream cheese in a bowl together with the low-fat quark. Squeeze in the juice of one lemon. Add the cinnamon, powdered sugar and vanilla extract and beat until creamy with a hand mixer.
- Soak gelatine leaves according to package directions. Heat the juice from one orange in a saucepan. Take the pot off the stovetop. Dissolve the soaked gelatine in it. Add 4 tablespoons of the cream cheese to the gelatine and stir in vigorously. Then add to the rest of the cream and mix well.
- Whip the cream and carefully fold into the cream cheese filling with a spatula.
- Put the cream on the speculoos base and chill in the fridge 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 Crispy vanilla crescent base? Or chop up wholemeal biscuits – there are no limits here.