If there is one dessert everyone can agree on, it is cheesecake. Creamy, melt-in-the-mouth, generous… it lends itself to endless variations. Today, we bring you a particularly comforting and addictive version: coffee and speculoos cheesecake.
A dessert that pairs the intense aromas of coffee with the spiced sweetness of speculoos for a deeply indulgent result, perfect for sharing… or enjoying during an exceptional coffee break.
At Cafemalin, we love recipes that tell a story. This one evokes speciality coffees, winter afternoon treats and meals that linger over a strong espresso. Get your cake tins ready: we are taking you into the kitchen.
Why coffee and speculoos work so well together
Coffee and speculoos share a rich aromatic profile.
The roasted notes of coffee – cocoa, hazelnut, caramel – naturally complement the spices in speculoos: cinnamon, nutmeg, brown sugar. The cheesecake, with its creamy texture and slight tang, brings these two worlds together perfectly.
The result is a balanced dessert, neither too sweet nor too bitter, with a depth of flavour that appeals to coffee lovers and baking enthusiasts alike.
Ingredients (serves 8 to 10)
For the speculoos base
- 250 g speculoos biscuits
- 120 g unsalted butter, melted
For the cheesecake filling
- 600 g cream cheese such as Philadelphia (at room temperature)
- 150 g golden cane sugar
- 20 cl full-fat crème fraîche
- 3 eggs
- 2 tablespoons very strong coffee (espresso or concentrated filter coffee)
- 1 tablespoon instant coffee (optional but recommended to intensify the aroma)
- 1 teaspoon vanilla extract
For the topping (optional but highly recommended)
- Speculoos spread
- Whipped cream
- Cocoa or very finely ground coffee
- Crushed speculoos biscuits
Step 1: prepare the crunchy speculoos base
Start by crushing the speculoos biscuits into fine crumbs. A food processor is ideal, but a freezer bag and a rolling pin work too (with a little effort).
Melt the butter over a low heat or in the microwave, then mix it thoroughly with the biscuit crumbs until the mixture has an even, sandy texture.
Line the base of a springform tin (22 to 24 cm) with baking parchment, then spread the mixture evenly and press down firmly with the back of a spoon or a glass.
This step is essential: a well-compacted base ensures clean slices and a cheesecake that holds its shape perfectly.
Place the tin in the fridge for at least 30 minutes to allow the base to set.
Step 2: make an extra-creamy cheesecake filling
Preheat your oven to 160 °C, using the conventional setting.
In a large mixing bowl, soften the cream cheese with a whisk or an electric mixer on a low speed. The aim is not to incorporate air, but to achieve a smooth, soft texture.
Add the sugar and mix until fully incorporated.
Then add the eggs one at a time, mixing gently after each addition.
Pour in the crème fraîche, the vanilla extract, then the strong coffee while it is still lukewarm (not hot, to avoid cooking the eggs).
For a more pronounced coffee flavour, add the instant coffee, first dissolved in a tablespoon of hot water.
The mixture should be smooth, glossy and thick enough to lightly coat the back of a spoon.
Step 3: bake gently for a perfect result
Take the speculoos base out of the fridge and gently pour the cheesecake filling over it. Smooth the surface with a spatula.
Bake for 50 to 60 minutes.
The centre should still have a slight wobble when it comes out of the oven: it will firm up as it cools. Baking for too long would leave the cheesecake dry and cracked.
Turn off the oven, leave the door slightly open and allow the cheesecake to cool slowly for about 1 hour. This step reduces sudden temperature changes and cracking.
Step 4: the essential chilling time
Once the cheesecake has cooled to room temperature, place it in the fridge for at least 6 hours, ideally overnight.
This resting time is when the magic happens:
the flavours develop, the texture becomes dense and melt-in-the-mouth, and the cheesecake will slice perfectly.
Step 5: the Cafemalin finishing touch
Before serving, leave the cheesecake at room temperature for 15 minutes.
For an extra-indulgent finish, gently warm some speculoos spread until runny, then spread it over the top of the cheesecake.
Add some crushed speculoos biscuits, a dusting of cocoa or very finely ground coffee, and perhaps a quenelle of whipped cream.
Serve with a Cafemalin espresso, a filter coffee with chocolate notes or even a cappuccino for an extra-indulgent treat.
Expert tips for a foolproof cheesecake
- Always use ingredients at room temperature
- Mix gently to avoid incorporating too much air
- Choose a quality coffee: it gives the dessert its distinctive character
- The cheesecake is even better the next day
A perfect dessert for any occasion
This coffee and speculoos cheesecake is ideal for:
- an elegant dessert to finish a meal
- an indulgent afternoon treat
- a birthday
- or simply treating yourself over a good coffee
It perfectly captures the Cafemalin spirit: indulgent, authentic and accessible, but with that extra touch of soul that makes all the difference.
Enjoy ☕🍰
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