500 grams cream cheese (at room temperature)
250 milliliters sweetened condensed milk or 1/2 cup powdered sugar
1 teaspoon Vanilla Extract
1 cup melted cookie butter + more to drizzle
Whole and crushed speculoos cookies
340 grams speculoos cookies
100 grams unsalted butter, melted
Add cream and vanilla extract to a large mixing bowl. Whip on high speed with a hand mixer until you reach stiff peaks. Cover with plastic wrap and set aside in the fridge.
To make the cheesecake cookie crust add speculoos cookies to a food processor and process until you reach a fine crumb. Add the butter and blitz until you have a damp, sandy mixture.
Add the biscuit mixture to the baking tray and use the palm of your hand or the back of a large spoon to press the mixture down firmly making sure the bottom of the tin has an even amount of biscuit crumbs. Refrigerate for 30 min.
Beat the cream cheese, vanilla extract, and powdered sugar (or sweetened condensed milk) until smooth and well combined. Take care to scrape down the sides of the bowl at least once to make sure the mixture is even and smooth. Add 1 cup of softened to semi melted speculoos cookie butter and gently fold in to the cheesecake until well combined.
Take the cheesecake pan out of the fridge and carefully smooth the cheesecake mixture over the base. Gently and neatly place whole speculoos cookies along the top of the cheesecake. Place the pan in the fridge for at least four hours or overnight.
Once the cheesecake has set for a couple hours drizzle with melted cookie butter.
Carefully slice the cheesecake up into bars. The best way to do this is with a large kitchen knife. Start by slicing it into two halves and then slice those into bars.
Serve straight from the fridge. These babies will melt if it's a warm day so work quickly when you decorate them. Will keep for 3 days in the fridge in an air tight container.
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