Speculoos cheesecake

Ingredients

• 150 gspeculoos biscuits
• 70 gbutter (lactose-free)
• 250 gDilea lactose-free mascarpone
• 200 ml (20 cl)Dilea lactose-free cream
• 150 gspeculoos spread
• 50 gicing sugar
• 4 tablespoonsspeculoos spread
• 100 ml (10 cl)Dilea lactose-free cream
• 1 tablespoonicing sugar
• A fewextra speculoos biscuits

Instructions

1. 1

   Crush the biscuits

   Grind the speculoos biscuits finely in a food processor.

2. 2

   Mix the base

   Meanwhile, melt the butter and add it to the crumbs. Blend until the mixture resembles wet sand.

3. 3

   Press into tin

   Spread the crumbs over the base of a springform tin about 22 cm across and press firmly into an even layer.

4. 4

   Chill the base

   Put the tin in the fridge while you make the filling.

5. 5

   Whip the cream

   Whip 200 ml of cream until stiff.

6. 6

   Mix the filling

   Put the mascarpone, 150 g of speculoos spread and sifted icing sugar in a bowl. Beat with an electric mixer until smooth.

7. 7

   Fold in cream

   Gently fold the whipped cream into the mascarpone mixture with a spatula.

8. 8

   Chill the cheesecake

   Carefully spoon the filling onto the chilled base and refrigerate for at least 4 hours.

9. 9

   Drizzle the topping

   Melt 4 tablespoons of speculoos spread and transfer it to a piping bag. Drizzle it over the cheesecake.

10. 10

    Add cream and biscuits

    Whip 100 ml of cream with 1 tablespoon of icing sugar and pipe small swirls onto the cheesecake. Crumble a few extra biscuits over the top; if you like, place a piece of biscuit in each cream swirl.

What is speculoos cheesecake?

Speculoos cheesecake is a chilled dessert built around the spiced caramel flavour of speculoos biscuits and spread. Speculoos biscuits are associated with Belgium and the Netherlands, where spiced biscuits are a familiar treat.

This version layers biscuit crumbs with a mascarpone filling and finishes with melted spread, whipped cream and extra crumbs. The contrast between the firm base and soft filling gives each slice a range of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 5g protein, 41g carbs, 30g fat.

Most of the carbohydrates come from the biscuits, speculoos spread and icing sugar, while butter, mascarpone and cream provide much of the fat. Mascarpone and cream contribute some protein, though this is a rich dessert rather than a protein-focused dish. Serve a slice with fresh fruit to add a refreshing contrast.

The biscuit base

Fine crumbs: grind the biscuits until there are no large pieces, so the base presses together evenly.

Melted butter: mix it through until the crumbs look like wet sand. Press the mixture firmly into the tin to help it hold its shape when sliced.

Getting a smooth filling

Mascarpone and spread: beat these together with the sifted icing sugar until the mixture is smooth, scraping the bowl if needed.

Whipped cream: fold it in gently with a spatula rather than beating it into the filling. This keeps the mixture airy and helps avoid knocking out too much volume.

Allow time to set

The listed preparation time is 20 minutes, but the cheesecake also needs at least 4 hours in the fridge. The chilling time is essential for the filling to firm up enough to cut.

For neater slices, check that the centre feels set before decorating and serving. If it is still soft, give it more time to chill.

Finishing the cheesecake

Melted spread: let it become pourable before transferring it to a piping bag, then drizzle it over the chilled cake.

Cream swirls: whip the separate 100 ml portion with icing sugar and pipe just before serving. Crumbled biscuits add a little crunch; the optional biscuit pieces make each swirl easy to spot.

Serving and slicing

Use a sharp knife to cut the cheesecake into 10 portions, wiping the blade between cuts for cleaner edges.

Serve it on its own or alongside fresh berries, which bring a bright contrast to the sweet, spiced filling.

Recipe notes & tips

• Use a springform tin about 22 cm across for the stated base thickness.
• Sift the icing sugar before mixing it into the mascarpone to help prevent lumps.
• Fold the whipped cream in gently so the filling stays light.
• Chill the base while preparing the filling, as directed.
• Wait until the spread is fluid but not hot before drizzling it over the cake.
• For cleaner slices, chill the cheesecake for at least 4 hours and wipe the knife between cuts.

Variations

• Berry topping: serve slices with fresh berries for a fruity contrast.
• Extra crunch: scatter additional crumbled speculoos over the top just before serving.
• Cinnamon note: add a small pinch of cinnamon to the filling for a warmer spice flavour.
• Chocolate finish: drizzle melted dark chocolate over the chilled cheesecake instead of some of the spread.
• Individual portions: assemble the base and filling in small glasses for easy serving.

Common mistakes to avoid

• Coarse crumbs: large biscuit pieces make the base uneven; grind them finely.
• Loose base: crumbs that are not pressed firmly may crumble when sliced; compact them evenly in the tin.
• Overmixing the cream: beating it into the filling can reduce its lightness; fold it in gently with a spatula.
• Rushing the chill: the filling may not hold its shape; refrigerate for at least 4 hours.
• Hot topping: very hot spread can soften the surface; let it cool until pourable before drizzling.

How to store

Keep the cheesecake covered in the fridge and eat it within 2–3 days. It is best served chilled; freezing may change the texture of the cream filling.

Frequently asked questions