Easy mini speculoos cheesecakes made from speculoos biscuits base and a creamy spread filling.
What are Speculoos?
Speculoos are these spiced dark biscuits popular in the Netherlands, Belgium, Luxembourg and Germany. Originally made for St. Nicholas day and during Christmas days. Nowadays, they are also popularly served with tea and coffee in coffee shops. These biscuits are spiced with cinnamon, cloves, nutmeg, ginger, cardamom and white pepper. From these biscuits a spread version is also available, which is extremely delicious!
The layer of the speculoos cheesecake is made from crushed speculoos biscuits and melted butter to form a biscuit base. The cheesecake filling is made from cream cheese and speculoos spread. For the top you can either drizzle some melted speculoos spread lightly or else cover the top completely and add some crushed biscuits on top.
What pan to use
Ideally these mini cheesecakes are made in a mini cheesecakes pan. However, if you don’t have one as myself you can make them in a normal 12-count muffin pan. I have used a silicone muffin pan and it was easy to remove the cheesecakes. If you will use a hard muffin pan it’s best to line each cavity with cupcake liners as this will make the removal easier.
How to serve
As these speculoos cheesecakes are frozen, before serving it’s necessary to let them thaw. If you want these to have a slight bite, let them thaw for about 30 minutes. However, for that creamy cheesecake let them rest for about an hour. If you have any leftovers you can either keep them in an airtight container in the freezer for a month or store them in the fridge for 2-3 days.
No Bake Mini Speculoos Cheesecakes
- 24 speculoos biscuits crushed
- 60 g butter melted
- 250 g cream cheese
- 200 ml heavy cream
- 100 g speculoos spread
- 60 g icing sugar
- 150 g speculoos spread warm
- speculoos biscuits crushed
- Lightly grease a muffin pan (12) with cooking spray and set aside.
- Crush the biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Divide evenly the mixture into the muffin pan and press them down tightly. Place in the fridge.
- In a large bowl, cream together the cream cheese, speculoos spread and icing sugar. Set aside.
- Whip the heavy cream and fold it gently in the cream cheese mixture.
- Evenly distribute the mixture between all the cavities of the muffin pan. Place in the freezer for about 10 minutes.
- While the cheesecakes are setting, warm the speculoos spread. Top each mini cheesecake with equal amounts of the spread* and top it with crushed biscuits. Place in the fridge for 30 minutes.
- Before serving the cheesecakes, take them out of the mold and let rest for about 30 minutes. Enjoy!
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