Cheesecake with Chocolate and Speculoos


Cheesecake creates happy people. This recipe for Cheesecake with Chocolate and Speculoos is delicious and decadent. The buttery crust is made from Speculoos cookies. The filling combines dark chocolate with mascarpone cheese and Philadelphia cream cheese for a rich and creamy pie. Don't forget the decadent topping with dark chocolate. This cheesecake may take time to prepare, but it will be well worth the wait. We hope you love it as much as we do.


  • 280 grams speculoos cookies
  • 60 grams butter (melted and cooled)
  • 4 eggs
  • 35 grams sugar
  • 35 grams powdered sugar
  • 150 grams dark chocolate
  • 1 teaspoon vanilla powder
  • 350 grams fromage blanc (or plain yogurt)
  • 200 grams cream cheese
  • 250 grams mascarpone cheese
  • 200 grams dark chocolate
  • cream (20 cl.)


  1. Preheat oven to 180 degrees Celsius.
  2. Crust Preparation:
  3. Place the cookies in a plastic bag and crush with a rolling pin.
  4. In a bowl, add the crumbled cookies and butter and mix.
  5. Line the bottom of a springform pan with parchment paper and cover the bottom with the speculoos/butter mixture.
  6. Press down using a spoon.
  7. Bake for 15 minutes.
  8. Filling Preparation:
  9. In the food processor, mix the eggs and sugars.
  10. Add the vanilla powder.
  11. Melt the chocolate and add to the egg and sugar mixture.
  12. Stir in the yogurt, mascarpone cheese, and cream cheese and mix until smooth.
  13. Pour this mixture on top of the speculoos base.
  14. Bake for 10 minutes at 180 C then lower the oven temperature to 110 C and bake for 2 hours.
  15. Remove from oven and let cool.
  16. Topping Preparation:
  17. Break the dark chocolate in a saucepan and add the cream. Melt the chocolate on low heat.
  18. Once melted, remove from heat and wait until the mixture is lukewarm.
  19. Pour the lukewarm mixture on top the cheesecake. Spread evenly with a spatula or the back of a spoon.
  20. Refrigerate for several hours. Ideally, this should be prepared the day before.
  21. Remove the cheesecake from the refrigerator a few minutes before serving.
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