Vegan speculoos cheesecake – perfect for the run-up to Christmas!
Admittedly, I’m more the one who gets a cold shiver down her spine when she sees the first Christmas items in the supermarket. It also feels like it’s earlier every year that those things are on the shelves. 🙂
But there is one good thing about it all for me: speculoos! I love speculoos and baked a vegan speculoos cheesecake with berry topping for the birthday of a dear friend who is similarly addicted. Sure, I don’t want to withhold the recipe! And for those who want to get their money’s worth all year round: You can buy speculoos biscuits all year round from Lotus Biscoff or Vantastic Foods*. Thank me later. 😉
- Ø 24 cm baking tin lined with baking paper
- hand mixer
Speculoos Cheesecake Crust
- 250 g speculoos
- 100 g vegan butter melted
- 30 g flax-seed ground
- 100 g soy quark at room temperature
- 600 g vegan crème fraîche at room temperature, e.g. Creme Vega
- 400 ml coconut cream at room temperature
- 50 g coconut blossom sugar
- 100 g xylitol or any sugar alternative
- 70 g corn starch
- 1 tbsp vanilla flavour
- ½ lemon juiced
- 300 g berries fresh or frozen
- 20 g corn starch
- Preheat your oven to 170° top/bottom heat. For the base, grind the speculoos into small pieces in a blender and mix with the ground flax seeds.
- Melt the butter and add it to the crumbs. Put everything into the baking tin and press the bottom down evenly.
Filing and Baking
- Put the soy curd and the vegan crème fraîche in a bowl and mix briefly with a hand mixer until creamy. Now you can stir in the coconut cream, sugar, cornstarch, vanilla and lemon juice. The cream should not be too airy.
- Now pour this cream onto your speculoos base and spread it evenly. Put it in the oven for about 50 minutes, then turn off the oven and leave the cake in the oven for another 10 minutes. Take it out of the oven, let it cool for about 10 minutes and then put it in the fridge for 1 hour.
- For the glaze, put your berries in a pot and puree them with a hand blender. Then heat them, add the cornflour and a little water and bring to a boil for about 2 minutes, stirring. Take it off the heat and let it cool down.
- In the meantime, carefully remove your cheesecake from the mould. Pour the cooled berry glaze on top, garnish with a few berries and as always: Enjoy to the fully fullest!
Fits great – whether for Christmas or not!
I baked my speculoos cheesecake for the first time in the middle of summer. But it goes just as well with winter and Christmas. Did I mention that speculoos is actually always good? 😉 As a nutritionist, you might think that I’m a total moralist when it comes to sweets, but as you can see, I’m not. As in so many parts of life, it’s a matter of the right mixture or it’s the dose that makes the poison. I certainly won’t support eating cheesecake every day, but in moderation, it shouldn’t be a problem.
With this in mind: Enjoy to the fully fullest – still tastes delicious 2 days later when it’s cooled!
xxx Rosa 🙂
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