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.
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