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5 Ingredients Speculoos Cheesecake

A creamy Speculoos cheesecake with a buttery crunch, made easy with just five ingredients.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Belgian
Calories: 410
Ingredients Method Notes

Ingredients
  

Crust
  • 8 oz Biscoff cookies, crushed Can be replaced with similar spiced cookies.
  • 4 oz unsalted butter, melted
Filling
  • 16 oz cream cheese, softened Ensure it's at room temperature to avoid lumps.
  • 1 cup powdered sugar
  • 1 cup heavy cream Whip until stiff peaks form for light texture.

Method
 

Preparation
  1. In a mixing bowl, combine the crushed Biscoff cookies with melted butter. Stir until fully mixed and resembles wet sand.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust.
Make the Filling
  1. In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. This should take about 2-3 minutes.
Whip the Cream
  1. In another bowl, whip the heavy cream until stiff peaks form.
Combine
  1. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  2. Be careful not to deflate the whipped cream.
Assemble
  1. Spread the cheesecake filling evenly over the crust in the springform pan.
  2. Smooth the top with a spatula.
Chill
  1. Cover the cheesecake and refrigerate for at least 4 hours, or overnight if possible.
Serve
  1. Once set, release the sides of the springform pan, slice, and enjoy your cheesecake.

Notes

Store in the fridge covered with plastic wrap for up to 5 days. Freeze tightly wrapped for up to 2 months. Thaw in the fridge overnight before serving.