No-Bake Speculoos Mini Cheesecakes

As far back as I can remember my family has been travelling to Europe at least once every two years to visit our extended family. With the airline we take, right before landing we would always be given a small pack of speculoos cookies, that became what I looked forward to every trip.

This no-bake mini cheesecake recipe is a classic vanilla cream base with a speculoos crust, as opposed to the classic graham crust, and is topped with creamy speculoos cookie butter to tie it all together.

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Ready in: 10 minutes

Serves: 12 mini cheesecakes

Ingredients:

Crust:

• 1 cup Speculoos cookie crumbs

• 3 tablespoons brown sugar

• 3 tablespoons unsalted butter, melted

Filling:

• 1 cup heavy cream

• 1 ½ cups powdered sugar

• 8 ounces (one package) cream cheese, softened

• 1 teaspoon vanilla extract

Toppings:

• Speculoos cookie butter

• Speculoos cookies, whole or crumbs

Process:

1. Prep

Preheat the oven to 325 degrees F. Line a 12 cup muffin pan with liners.

2. Make the Crust

Combine cookie crumbs, brown sugar, and melted butter until you get a sand-like

consistency. Divide and press firmly into the bottom of the lined muffin tins. Bake at

325 for 5 minutes.

3. Make the Filling

In a mixing bowl, beat heavy cream, gradually increasing the speed until stiff

peaks form. Add powdered sugar ½ cup at a time, beating for 30 seconds in

between each incorporation. Add in the cream cheese and vanilla extract, whip until

smooth.

4. Assemble and Chill

Divide and fill muffin tins with filling. Chill in the refrigerator until set, top with

drizzled cookie butter and whole Speculoos cookies or cookie crumbs.

Tips:

Let your cream cheese soften at room temperature for at least 3 hours. The softer your cream cheese is, the less likely you are to have lumps in your filling.

Press the crust into the muffin tins firmly with the back of the spoon to prevent cracks.

Add toppings just before serving.

Click to Print:

Petra's Cookbook_ Speculoos Cheesecakes

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