Non-Dairy Speculoos Cheesecake {recipe}

Non-Dairy Speculoos Cheesecake

Just because you might not be able to have dairy, doesn’t mean you have to miss out on all the fun.  I have a great recipe for non-dairy cheesecake that I have been making for so long that I don’t even know where I got it from.  All I know is that it is yummy; and I can use it as a base for many variations of non-dairy desserts including this speculoos cheesecake with a speculoos cookie crust.

Speculoos Cookie Cheesecake

This recipe starts with ground speculoos cookies mixed with margarine pressed into the bottom of a springform pan.  Then some delicious homemade speculoos spread gets mixed into the cheesecake batter.  If you think a cookie filled cheesecake with a cookie crust is cookie overload, you can just choose one; but I think you might be missing out. You can go with a straight graham cracker crust and just swirl your spread inside the batter, or just make the cookie crust with a classic cheesecake filling, but why would you want to when you can have both!

Non-Dairy Speculoos Cheesecake {recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Crust
  • 24 speculoos cookies, ground
  • 4 Tbs. margarine, melted
Cheesecake
  • 2-8 ounce tubs non-dairy cream cheese (I use Tofutti Brand)
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • ½ cup speculoos cookie spread (homemade or store bought)
Instructions
  1. Preheat the oven to 325 degrees F.
  2. In a food processor fitted with the blade attachment, grind the cookies until fine. You can also place the cookies in a zip top bag and crush with a rolling pin.
  3. Once the cookies are crushed, mix with the melted margarine and press into the bottom of a 9 inch springform pan or on the bottom and up the sides of pie plate.
  4. Chill in the fridge or freezer while you prepare the cheesecake filling.
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the cream cheese with sugar until smooth.
  6. Add in the eggs and mix until smooth.
  7. Add in lemon juice and vanilla and mix until combined.
  8. Mix in the speculoos cookie spread.
  9. Pour into the prepared crust and bake for 35-40 minutes until set.
  10. Chill until firm and serve chilled.

  • love the double speculoos flavor from the crust and the filling

  • well this is really interesting.

  • interesting flavors! so many new speculoos recipes to try!

  • So good! Biscoff/Speculoos cookies are perfect for cake crusts!

  • Jamie Geller

    this is totally spectacularloos – everyone is so speculoos crazy but I think this is so fantastic and so much better than plain ol graham cracker crust (so yesterday 🙂

  • Chanie@BusyInBrooklyn

    This is amazing! What did you drizzle on top of the cheesecake?

  • This looks incredible. I love the addition of the spread into the cheesecake itself. Brilliant! Is that the caramel you were working on drizzled on top?

  • Melissa this looks too good to be pareve!!! Would love to serve after a summer shabbat lunch!

  • Sarah Klinkowitz

    You sure this is parve?!