No Bake Speculoos Cookie Butter Cheesecake Recipe

I feel like I’m hitting three birds with one stone here. I hope you agree. Right now, the first sentence of this post somehow does not sit well with me. Oh poor birds! Good thing it’s just an idiom.


Anyway. So here goes –

  • For you Speculoos cookie butter lovers out there…
  • For you no-bake dessert lovers out there…
  • For you cheesecake lovers out there…

This one is for you.

Today I am sharing a No Bake Speculoos Cookie Butter Cheesecake recipe.  I know you will love this because –

  • It’s a no bake dessert that’s easy to make. Dear ole oven will thank you for the few hours of vacation she’ll be getting out of this.
  • Well, who doesn’t love cheesecake?!
  • And ahhh… cookie butter… need I say more?

I first heard of the Speculoos Cookie Butter when my friend Guia wrote a post about where to find Cookie Butter in Manila.

Speculoos what? Cookie butter? Cookie that’s made into butter? So that’s how my brain processed this apparently new to me spread. I have tried getting my hands on these famous spread for sometime now. And I finally got to taste them. The taste is actually unique for a spread, and quite creative if I may add. It tastes like cookies (graham is what comes to mind for me) with a hint of cinnamon in a smooth spreadable consistency. For cookie lovers, this is one genius way to enjoy a cookie fix.

Speculoos comes in two variants, the smooth one, think ganache smooth-like consistency, and the crunchy one where small bits of cookie can be savored. When I finally got hold of a bottle each, I know I had to make something out of them instead of just enjoying them by the spoonful. Not that there’s something wrong with enjoying them by the spoonful, that’s okay by me too (You see, as I type this post, there is a bottle of Crunchy Speculoos at my side and a spoon. Whether I have savored the spread while writing this post or not, that I will not tell and just leave it to your imagination, much like open ended movies).

And so, aside from enjoying it by the spoonful, I made cheesecake out of it. And I’m glad I did.

Let’s start with mixing together crushed biscuits and melted butter. I almost used Marie biscuits for this one but Pasencia cookies has more buttery flavor which helped enhance overall the cheesecake flavor so I used that one instead. Make sure to crush the cookies first before measuring, okay? Oh, no Pacencia? No problem, you can substitute it with Marie buscuits, digestive buscuits, butter cookies, or even broas or lady fingers.

Press the cookie butter (pun intended) combination into a 7-inch metal ring pan. It’s what i have so that’s what I used. If you don’t have one, an 8-inch or 9 inch springform pan will do the trick just as well.
Let the gelatin bloom in the water. When it has absorbed most of the liquid, pour it in a small saucepan and cook until the gelatin melts but does not boil. Set it aside to cool.

In a bowl, combine cream cheese, cream, sugar and vanilla until sugar is melted. Remember to work with a softened cream cheese. By softened, I mean room temperature. Otherwise, you will end up with a lumpy cheesecake.

Add the cookie butter and the cooled gelatin. No need to do a folding trick, the cookie butter is too dense for that. Mix it with an electric mixer, that should do the trick,

Pour the cheesecake into the ring and let it set in the refrigerator overnight. Yes, not four hours, not six … overnight.

An hour before serving, spread a thin layer of cookie butter then refrigerate again.
Before serving, pipe freshly whipped cream as a border on the cheesecake. I love the whipped cream dimension as it helps break the sweetness from the cookie butter layer. But this is just optional if whipped cream is not your thing, okay?

No Bake Speculoos Cookie Butter Cheesecake
Makes one 7-inch cheesecake

What we need:
1 cup crushed biscuits (I used Pasencia cookies, digestive cookies, vanilla wafers or lady fingers are okay to use too)
1/4 cup butter, melted
1 tablespoon powdered gelatin
1/4 cup water
12 oz (1 1/2 box) cream cheese, softened
3/4 cup sugar
1 cup whipping cream
1 tsp vanilla extract
1/3 cup Speculoos Cookie Butter (for the cheesecake itself, I used the cruchy version for added texture to the cake)
1/3 cup Speculoos Cookie Butter (smooth version)
1/2 cup whipping cream optional
Here’s how:
(1)  Combine melted butter and crushed biscuits. I used a 7 inch metal ring form to form the cheesecake. Press the crust tightly on the base of the metal ring. Set aside.
(2) Combine gelatin and water in a small saucepan. Let the gelatin bloom. Once the gelatin absorbs much of the liquid, stir it over low heat. Do not let it boil, just enough until the gelatin dissolves. Let it cool.
(3) Combine cream cheese, sugar, 1 cup whipping cream and vanilla extract until sugar is dissolved. Then add the Speculoos Cookie Butter (I used the crunchy version for this one for added texture on the cheesecake) then lastly the cooled gelatin. Pour cheesecake into the ring pan and let it set overnight in the refrigerator.
(4) One hour before serving, spread a layer of Speculoos Cookie Butter (I used the smooth version this time) on top of the cheesecake. Let it set some more in the refrigerator.
(5) Before serving, run a hot knife inside the metal ring to help remove it from the cheesecake easily, then carefully remove the ring from the cheesecake.
(6) You may opt to add some whipped cream pipings on the cheesecake to prettify it even more. I used Ateco 846 to pipe the whipped cream.
The cheesecake will last up to five days refrigerated.


  1. says

    “For you Speculoos cookie butter lovers out there…
    For you no-bake dessert lovers out there…
    For you cheesecake lovers out there…”

    Me, me, me. This looks amazing.

  2. geann says

    hi i live in fresno cali, unfortunately, theres no filipino store in here i couldny find the pacencia crackers, can i use graham instead? or its gonna taste like graham cake instead? heehee thanks =P #firsttimetryingtobake

  3. Nickie C says

    Pretty sure I’ll be doing this soon! I have some speculoos biscuits to make the base with too – I hope it won’t be too much speculoos (impossible, surely?!)

  4. Diwata Galura says

    This recipe is oh so yummy, twas a hit when I made it for my friends. Thank you for sharing the recipe.

  5. Gigi says

    This is gorgeous! Am I able to recreate this without the use of gelatin? or is there any replacement I can use?

    Thank you!

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