Speculoos Cheesecake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 40mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    765
based on 4 ratings

Speculoos Cheesecake is a heavenly dessert that combines the richness of cheesecake with the irresistible flavour of speculoos cookies. This decadent treat features a buttery speculoos cookie crust that adds a delightful crunch to every bite. The creamy, velvety cheesecake filling is infused with vanilla, creating a harmonious balance of flavours. Then piped with a generous serving of whipped cream and garnished with crumbled Speculoos cookies, this indulgent dessert is a true delight for the senses. Whether enjoyed on its own or paired with a cup of coffee, Speculoos Cheesecake is sure to satisfy any sweet tooth and leave you craving for more. For best results, use a good quality firm cream cheese.

recipe updated 3 Jun 2025

Ingredients

  • Biscuits icon
    Biscuits
    150 g
  • Unsalted butter icon
    Unsalted butter
    110 g
  • Speculoos biscuits icon
    Speculoos biscuits
    150 g
  • Cream cheese icon
    Cream cheese
    840 g
  • Caster sugar icon
    Caster sugar
    150 g
  • Whipping cream icon
    Whipping cream
    900 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Icing sugar icon
    Icing sugar
    30 g
  • Speculoos spread icon
    Speculoos spread
    150 g
  • Speculoos biscuits icon
    Speculoos biscuits
    as needed

Tools

  • kCook icon Chef Patissier XL
  • kCook icon Medium bowl
  • kCook icon Piping bag
  • kCook icon Springform pan - 9 x 2.5"

Step preview

  1. Grease the tin and line with parchment paper
  2. Add the crushed biscuits and melted butter into a medium bowl and stir to combine
  3. Transfer the mixture into the tin and smooth out with the back of a spoon
  4. Chill in the fridge – 20 minutes
  5. Fit the Whisk Tool
  6. Add the next ingredients into the 5L appliance bowl
  7. Mix - 5 minutes, speed Max
  8. Transfer the mixture into the tin and spread evenly
  9. Chill in the fridge – 1 hour
  10. Fit the Creaming Beater
  11. Add the next ingredient into the warming bowl, fit the splashguard
  12. Heat – 5 minutes, heat setting 4, speed Stir 1
  13. Pour the melted speculoos spread onto the cheesecake
  14. Chill in the fridge until set – 3 hours
  15. Clean the 5L appliance bowl and fit the Whisk Tool
  16. Add the next ingredients into the 5L appliance bowl
  17. Mix – 1 minute 20 seconds, speed Max
  18. Transfer the cream into a piping bag fitted with a large star tip
  19. Pipe 12 rosettes around the cheesecake
  20. Sprinkle with crushed biscuits
  21. Serve
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