No Bake Speculoos Cheesecake
A creamy no bake cheesecake on a crushed spiced biscuit base, with a ribbon of speculoos spread.
- Time5 hr 20
- LevelEasy
- Costabout £0.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 778kcal
- 52.4gcarbs
- 24.3gof which sugars
- 60.5gfat
- 35.7gsaturates
- 6gprotein
- 1.4gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line the base and sides of a 20cm springform tin with baking paper.
- 2
Mix the crushed biscuits with the melted butter until it looks like wet sand. Press firmly into the base of the tin and chill for 15 minutes.
15 min - 3
Beat the cream cheese, icing sugar and vanilla in a large bowl until smooth.
- 4
In another bowl whip the cream to soft peaks, then fold into the cheese mixture.
- 5
Warm 120g of the spread for 20 seconds in the microwave until pourable, then fold in a third of the filling. Spoon the rest of the filling onto the base and level, then dot the spread mixture on top and swirl with a knife.
0 min 20 s - 6
Chill for at least 5 hours, or overnight, until firm.
300 min - 7
Warm the remaining spread, spread it over the top and finish with the crushed biscuits.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
