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.
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!
- 24 speculoos cookies, ground
- 4 Tbs. margarine, melted
- 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)
- Preheat the oven to 325 degrees F.
- 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.
- 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.
- Chill in the fridge or freezer while you prepare the cheesecake filling.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the cream cheese with sugar until smooth.
- Add in the eggs and mix until smooth.
- Add in lemon juice and vanilla and mix until combined.
- Mix in the speculoos cookie spread.
- Pour into the prepared crust and bake for 35-40 minutes until set.
- Chill until firm and serve chilled.