Easy to make, light and fluffy cheesecake!
I love all kinds of cheesecake! For a wonderful baked version, check out my Ultimate Chocolate Peanut Butter Cheesecake! This scrumptious no-bake version is super easy to make when I’m short on time or I don’t want to turn on the oven …and it can be made a couple days ahead! I love the light and creamy salted caramel and toffee filling with the speculoos cookie crust!
Speculoos Cookie Crust:
Speculoos Cookies are a Belgian style spiced caramelized biscuit cookie. I can usually find the Biscoff brand at my grocery store. They are usually on the grocery shelf where specialty/international cookies are sold. (biscotti and such.) If you can’t find them, you can substitute with ginger snaps or graham crackers.
Speculoos cookies usually come in a long-narrow pack with 32 cookies, you’ll need about 28 cookies to make 2 cups of crumbs. You can easily make this crust in the KitchenAid 5-cup chopper (metal chopping blade) or food processor.