No-Bake Speculoos Cheesecake (Vegan)
Posted: 10 Feb 2022 06:23
- No-Bake Speculoos Cheesecake.jpg (7.46 KiB) Viewed 499 times
Preparation Time: 30 - 35 minutes + freezing and setting time
Cooking time: None
Serves: 12
No nutritional information available.
Ingredients
For the base:
- 95g (3¾oz) dairy free butter or margarine, plus extra for greasing
- 230g (8½oz) vegan speculoos cookies (weight approximately equates to 30 cookies)
For the filling:
- 250g (9oz) cashew nuts, soaked in water for 4 hours or overnight to make them soft, creamy and easy to blend
- 300g (11oz) coconut cream
- 250g (9oz) dairy free cream cheese
- 150g (5oz) smooth vegan speculoos spread
For the topping:
- 80g (3½oz) smooth vegan speculoos spread
- 2 vegan speculoos cookies, crushed
Method
1. Grease a 20cm / 8in loose based shallow cake tin with butter or margarine. Place the cookies in a food processor or blender and whizz until crumbly but not too fine. If you don't have a food processor or blender, place them into a sealable food bag and crush them with a rolling pin. Melt the butter or margarine in a saucepan over a low heat.
2. Place the crushed cookies in a bowl and pour over the melted butter or margarine. Mix until it resembles wet sand. Using your fingers, press the mixture into the cake tin, making sure it's compacted. Place in the freezer while you make the cake filling.
3. Drain and rinse the pre-soaked cashew nuts and place them in a food processor or blender along with the coconut cream, cream cheese and speculoos spread. Whizz on high until smooth - around 5 minutes.
4. Pour the filling over the cheesecake base and level with a spoon. Tap the tin on the worktop a few times to remove any air bubbles, then pop it back into the freezer for at least 2 hours, then place it in the fridge for 4 - 6 hours or overnight to set.
5. Decorate the cheesecake just before serving. Melt the speculoos spread using a bain-marie or in the microwave, then spread it over the cheesecake using an offset spatula or palette knife. Sprinkle the crushed cookies on the outer edge of the cheesecake, then leave it to set slightly before serving.
6. Store in a sealed container in the fridge. Best eaten within 2 days.