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Mini spirals of speculoos spread cheesecake bliss. Each mouthful delivers spicy biscuit base, velvety center and decadent cookie spread topping, making these little treats completely addictive.
Absolute Indulgence
Cookie spread lovers, these are made for you. Warm spiced notes melt into creamy cheesecake, creating tiny bites of sheer happiness.
Your Ingredients
- Speculoos cookies: 4 oz pulverized.
- Speculoos spread: ¾ cup divided.
- Cream cheese: 12 oz room temperature.
- Sugar: ⅜ cup granulated.
- Creams: ¼ cup sour, 2 tbsp heavy.
- Vanilla: 2 tsp extract.
- Eggs: 1 complete, 1 yolk.
Cooking Steps
- Crust:
- Combine crumbs with spread, press down, bake 375°F for 5 mins.
- Mixture:
- Whip cheese, spread, sugar, creams, vanilla, eggs until creamy.
- Assembly:
- Add mixture over bases, don't skimp.
- Cooking:
- 325°F for 15 mins, let sit in oven 20 mins, cool 2 hours.
- Finish:
- Heat spread, pour over, cool until firm.
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Helpful Hints
Use ingredients at room temperature for better blending. Don't overmix or they'll crack. They'll stay good in the fridge for up to 3 days.
Frequently Asked Questions
- → Why should ingredients be at room temperature?
This keeps your batter smooth with no lumps. Let them sit out for about an hour before mixing.
- → Why do cracks happen during baking?
Mixing eggs too much or changing the temperature quickly can cause this. Be patient during cooling.
- → Can I prepare these in advance?
Yep! Store up to 3 days before serving. Add your toppings just before enjoying.
- → What’s the benefit of slow cooling?
It keeps the texture creamy and stops cracks from forming on top.
- → Are these freezable?
Yes, without topping. Freeze for up to 30 days and defrost in the fridge overnight.