No-Bake Cheescake With Speculoos Cookie Crust – a delicious recipe with confectioners sugar, cookies, butter, cream cheese, plain yogurt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a circular springform pan and sprinkle with powdered sugar, shake the excess.
2
Grind the speculoos cookies to get fine crumbs.
3
In a bowl combine the speculoos cookies and butter.
4
Press 1/3 of the mixture into the bottom of the cake pan with the palm of the hand.
5
Set aside.
6
In the mixer bowl fitted with the whisk attachment, combine the cream cheese, yogurt, sugar, vanilla and mix.
7
Add mascarpone, cream and whisk until smooth and peaks form.
8
Pour half of the mixture over the cookie crust and even out with a knife or spatula.
9
top with 1/3 of speculoos and the remaining mascarpone cream, and finish with ground speculoos.
10
Tap the cake on the work surface to release air bubbles.
11
Cover the cake with plastic wrap and refrigerate overnight.
12
Serve well chilled.
607
kcal
Calories
40
g
Fat
61
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/8 cups confectioners sugar, 3 1/8 cups cookies speculoos, 4 9/16 tablespoons unsalted butter softened, 1 cup cream cheese at room temperature, and more.
Yes, No-Bake Cheescake With Speculoos Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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