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

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 Jan 13, 2026

Ingredients

  • Unsalted butter icon
    Unsalted butter
    110 g
  • Biscuits icon
    Biscuits
    150 g
  • Speculoos cookies icon
    Speculoos cookies
    150 g
  • Speculoos cookies icon
    Speculoos cookies
    as needed
  • Speculoos spread icon
    Speculoos spread
    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

Tools

  • kCook icon kCook Multi
  • kCook icon Piping bag
  • kCook icon Springform pan - 9 x 2.5"

Step preview

  1. Grease a tin and line with parchment paper
  2. Fit the Knife blade (or Max blade for kCook Multi)
  3. Add butter into the appliance bowl, attach the lid without the filler cap
  4. Heat until melted - 3 minutes, 50°C, speed 3
  5. Then add biscuits, attach the lid with the filler cap
  6. Blend until fine crumbs have formed - 20 seconds, speed 12
  7. Transfer the mixture into the tin and smooth out with the back of a spoon
  8. Chill in the fridge - 20 minutes
  9. Clean the appliance bowl and fit the Whisk Tool
  10. Add the ingredients into the appliance bowl, attach the lid with the filler cap
  11. Whisk until smooth – 3 minutes, speed 9
  12. Transfer the mixture into the tin and spread evenly
  13. Chill in the fridge - 1 hour
  14. After 1 hour, pour the melted speculoos spread onto the cheesecake
  15. Chill in the fridge until set - 3 hours
  16. Clean the appliance bowl and fit the Whisk Tool
  17. Add the ingredients into the appliance bowl, attach the lid with the filler cap
  18. Whisk until stiff peaks have formed - 1 minute 20 seconds, speed 12
  19. Transfer the cream into a piping bag fitted with a large star tip
  20. Pipe 12 rosettes around the cheesecake
  21. Sprinkle with crushed speculoos biscuits
  22. Serve
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