Description
A quick and elegant no-bake cheesecake featuring a crunchy spéculoos biscuit base, creamy filling, and a topping of fresh blueberries. Lightly sweet, aromatic, and perfect for summer entertaining.
Ingredients
Scale
- 10 spéculoos biscuits, crushed
- 60g unsalted butter, melted
- 450g cream cheese (fromage frais)
- 75ml crème fraîche liquide
- 10 tbsp icing sugar (sucre glace)
- 150g fresh blueberries (myrtilles)
- 3 sheets of gelatin, soaked in cold water
Instructions
- Make the Base: Crush the spéculoos biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter until combined. Press the mixture into the bottom of a springform pan, smoothing with the back of a spoon. Chill in the fridge while preparing the filling.
- Prepare the Filling: Soak the gelatin sheets in cold water for about 10 minutes. Gently heat the crème fraîche in a saucepan (do not boil), then add the squeezed-out gelatin and stir until fully dissolved. Let it cool slightly.
- In a bowl, whip the cream cheese until smooth and fluffy. Stir in the crème fraîche-gelatin mixture, then fold in the icing sugar. Optionally, mix in some of the blueberries for added texture and flavor.
- Assemble the Cheesecake: Pour the cream mixture over the chilled spéculoos base. Smooth the top with a spatula. Arrange the remaining fresh blueberries on top.
- Chill the cheesecake in the refrigerator for at least 4 hours, ideally overnight, until fully set.
Notes
For added depth, you can add a splash of lemon juice or vanilla extract to the filling. Serve chilled, optionally with a berry coulis or mint leaves for garnish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert / Cheesecake
- Method: No-bake / Chilled
- Cuisine: French-inspired / European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg