No-Bake Speculoos Cheesecake Cups
Café-style dessert glasses: a buttery spiced-biscuit base, airy cookie-butter cheesecake cream and a glossy speculoos drizzle, all without an oven.
Method
Crush the biscuits into fine crumbs in a bag with a rolling pin and set a quarter aside for the topping. Melt the butter (20 to 30 seconds in the microwave or in a small pan) and mix it with the rest of the crumbs until they look like wet sand. Divide among 2 glasses of about 200 ml and press down firmly with the back of a spoon.
Add in this stepSpeculoos biscuits 38 gButter 20 g
Beat the soft cream cheese with the icing sugar, vanilla and half the speculoos spread for , just until smooth. Don't overbeat; cream cheese can turn runny.
Add in this stepFull-fat cream cheese, softened 120 gIcing sugar 20 gVanilla extract ½ tspSpeculoos spread (cookie butter) 1 tbsp
In another bowl, whip the cold cream for , until it holds soft peaks that just fold over. Fold it into the cream-cheese mixture in two additions with a spatula, keeping it light.
Add in this stepWhipping cream, well chilled 80 ml
Spoon or pipe the cream over the biscuit bases and smooth the top. Cover and chill for at least , until set.
Just before serving, warm the remaining spread for a few seconds until runny and drizzle it over the cups. Scatter with the reserved crumbs and a light dusting of cinnamon.
Add in this stepSpeculoos spread (cookie butter) 1 tbspSpeculoos biscuits 13 gGround cinnamon 1 pinch
Cook's tip
Use full-fat cream cheese at room temperature, or the filling will be lumpy or won't set. Warm the spread only until pourable, not hot, or it will melt the cream. The cups keep for 2 days covered in the fridge; add the drizzle and crumbs just before serving so they stay crisp.
Cooking it at camp
Make them at home in jars with lids and carry them upright in a well-iced cooler; keep below 5 °C and eat on the first day. Bring the topping crumbs in a separate bag and add them at the campsite.