1-First Step: Crush the biscuits and make the base

Start by crushing the 100 grams of speculoos biscuits into very fine crumbs. You can do this by placing them in a plastic bag and rolling over them with a rolling pin, or by using a food processor if you want a quicker method. Fine crumbs matter here because they help the base pack together nicely and give you a cleaner bite later. If the crumbs are too chunky, the crust can fall apart when you spoon into it.

Once crushed, place the crumbs in a medium bowl and stir in the 40 grams of melted unsalted butter. Mix until every crumb looks coated and slightly damp. The mixture should hold together when pressed between your fingers. If it seems dry, add a tiny bit more melted butter, but only a little at a time.

Divide the crumb mixture between 4 to 5 ramekins or 2 to 3 jars, depending on the size you want. Press it down firmly so the base layer is no thicker than 1 cm. A spoon or the bottom of a small glass works well for this. This step gives your biscoff chocolate cheesecake a neat, sturdy foundation.

2-Second Step: Whip the cream

In a clean bowl, whip the 120 ml double cream with a tiny pinch of salt until stiff peaks form. Keep the bowl cold if possible, since chilled cream whips better and faster. You want the cream to hold its shape when you lift the whisk, but not look grainy or overbeaten.

This part is important because the whipped cream gives the no bake cheesecake its airy, set texture. If you skip the whipping step or stop too early, the filling can turn soft and loose. On the other hand, if you whip too far, the cream may separate. So stop once it looks thick and fluffy.

3-Third Step: Make the cream cheese filling

In another bowl, mix the 120 ml full-fat cream cheese, 3 tablespoons icing sugar, and the 1/2 teaspoon vanilla extract if you are using it. Beat until smooth and creamy. A hand whisk, spatula, or electric mixer all work well here, but the goal is a lump-free base. Full-fat cream cheese is the best choice because it gives the dessert better body and a richer taste.

Gently fold the whipped cream into the cream cheese mixture. Use a spatula and move slowly so you keep as much air in the mixture as possible. That air is what helps the filling feel light instead of heavy. At this point, you will have a plain cheesecake filling ready for the flavor split.

4-Fourth Step: Split the filling into two flavors

Divide the filling evenly into two bowls. Add the 1 tablespoon cocoa powder to one bowl and mix well until the color is even and the chocolate flavor is fully blended. Use a strong cocoa powder if you can, since it balances the sweetness of the speculoos spread nicely.

In the second bowl, fold in the 1/4 cup speculoos spread. You can blend it fully for a smooth layer, or mix it only partly if you want a marbled look. This is where the dessert gets its personality. One bowl gives you the chocolate side, while the other brings in that warm, spiced cookie flavor.

5-Fifth Step: Layer the cheesecake into jars or ramekins

Spoon the speculoos filling into each jar or ramekin first. If you want very sharp layers, you can chill this first layer for a short time before adding the next one. That is optional, but it does help if you like a tidy finish.

Next, add the chocolate cream cheese layer on top. Smooth the surface with the back of a spoon or a small spatula. Try to keep the layers even so every bite gives you both flavors. Since this recipe makes a small batch, the layering process is quick and easy.

6-Final Step: Chill and serve

Top each cheesecake with extra crushed speculoos biscuits for crunch. Then chill the desserts in the fridge for 1 to 2 hours before serving. If you have more time, leaving them overnight gives an even better set and deeper flavor. This is one reason why no bake cheesecake recipes are so handy for entertaining.

Serve straight from the fridge for the best texture. Keep the desserts chilled until the last minute, and consume within 1 to 2 days for the freshest taste. The recipe usually makes 4 to 5 small servings, depending on the size of your jars or ramekins.

If you want a cleaner cut and firmer layers, make this dessert a day ahead. The extra chill time really helps.