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Le Chaudron recipe
Cheesecake spéculoos sans cuisson
No-bake speculoos cheesecake
⏱ 30 minServes 8Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
250 g (9 oz)speculoos cookies (Biscoff)
120 g (4 oz)melted butter
400 g (14 oz)cream cheese
200 ml (¾ cup)heavy cream
80 g (3 oz)powdered sugar
5 tbspcookie butter (speculoos spread)
- 250 g (9 oz) speculoos cookies (Biscoff)
- 120 g (4 oz) melted butter
- 400 g (14 oz) cream cheese
- 200 ml (¾ cup) heavy cream
- 80 g (3 oz) powdered sugar
- 5 tbsp cookie butter (speculoos spread)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Process the cookies to fine crumbs and mix with the melted butter.
- Press firmly into the bottom of a springform pan.
- Beat the cream cheese with the powdered sugar and cookie butter until smooth.
- Whip the cold cream to stiff peaks and fold in.
- Spread over the crust and refrigerate for at least 6 hours.
- Unmold and top with crushed cookies and a drizzle of cookie butter.
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