Non-Dairy Speculoos Cheesecake {recipe}
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 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)
  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.
Recipe by Lil' Miss Cakes at