Speculoos Cheesecake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    6hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    555

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 12 Feb 2026

Ingredients

  • Biscuits icon
    Biscuits
    100 g
  • Unsalted butter icon
    Unsalted butter
    90 g
  • Speculoos biscuits icon
    Speculoos biscuits
    as needed
  • Speculoos biscuits icon
    Speculoos biscuits
    100 g
  • Whipping cream icon
    Whipping cream
    650 g
  • Cream cheese icon
    Cream cheese
    300 g
  • Caster sugar icon
    Caster sugar
    150 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Icing sugar icon
    Icing sugar
    30 g
  • Speculoos spread icon
    Speculoos spread
    200 g

Tools

  • kCook icon Prospero
  • kCook icon Piping bag
  • kCook icon Springform tin - 20cm (8")
  • kCook icon Medium bowl

Step preview

  1. Making the base:
  2. Grease a tin and line with parchment paper
  3. Add the ingredients into a bowl and stir to combine
  4. Transfer the mixture into the tin and smooth out with the back of a spoon
  5. Chill in the fridge - 20 minutes
  6. Making the filling:
  7. Fit the Whisk Tool
  8. Add cream into appliance bowl
  9. Whisk until soft peaks have formed - about 2 minutes, speed 5
  10. Then add the next ingredients
  11. Whisk until combined and smooth - about 2 minutes, speed 5
  12. Transfer the mixture into the prepared tin and spread evenly
  13. Chill in the fridge - 2 hours
  14. Once chilled, pour melted speculoos spread onto the cheesecake
  15. Chill in the fridge until set - 3 hours
  16. Making the topping:
  17. Clean the appliance bowl and fit the Whisk Tool
  18. Add the ingredients into the appliance bowl, fit the splashguard
  19. Whisk until stiff peaks have formed - about 2 mins, speed Max
  20. Transfer the cream into a piping bag fitted with a large star tip
  21. Pipe 12 rosettes around the cheesecake
  22. Sprinkle with crushed biscuits
  23. Serve
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