Speculoos Crumbs, Lime Zest, and a Cheesecake
No-bake lime and speculoos cheesecake: a simple, fresh recipe inspired by a sunny canal view and a new beginning.
Ingredients
- 1¼ cups (150g) speculoos cookies, crushed
- 5 tbsp + 1 tsp (75g) unsalted butter, melted
- 1/4 cup + 1 tbsp (60g) granulated sugar
- 3/4 cup (20 cl) heavy whipping cream (full-fat)
- 10.5 oz (1⅓ cups or 300g) Philadelphia cream cheese (original, full-fat)
- Juice of 2 organic limes
- Zest of 2 organic limes
Instructions
Prepare the Speculoos Base:
- Crush the speculoos cookies into fine crumbs, then mix them with the melted butter. Spread the mixture evenly into a round, oval or rectangular mold, pressing it down firmly to form the base.
Make the Cream Cheese Filling:
- In a large bowl, beat the Philadelphia cream cheese until smooth. Add the lime juice, lime zest, and granulated sugar, and mix well until fully combined. In a separate bowl, whip the heavy cream until it forms soft peaks, then gently fold it into the cream cheese mixture.
Assemble and Chill:
- Pour the filling over the speculoos bases in the molds. Smooth the tops, then refrigerate the cheesecakes for at least 4 hours, until set. Serve chilled. Bon appétit!
Notes
For this recipe, I used a rectangular pan—similar to a gratin dish—measuring 26 x 17 cm, which is about 10 x 7 inches. The mixture fills the pan right to the top, so if you're using a different shape or size, just be sure it’s deep enough to hold everything comfortably.