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No-Bake Chilled Speculoos Cheesecake
This cheesecake never goes near an oven: a base of crushed speculoos biscuits carries a cream cheese filling flavoured with biscuit spread, topped with a glossy layer of the same spread melted down. Both the butter and the spread melt in the MicroCook Pitcher, and the Premiaglass dish cuts into neat squares straight from the fridge.
- Total time
- 213 min
- Prep
- 30 min
- Cook
- 3 min
- Rest
- 180 min
+ Tupperware SuperSonic Chopper, Tupperware Speedy Chef, Tupperware MicroCook Pitcher
Ingredients
Method
Melt the butter in the Tupperware MicroCook Pitcher 1 l for about 1 minute at 600 W and set it aside.
Grind the biscuits to fine crumbs in the Tupperware SuperSonic Chopper Extra and stir them into the melted butter.
Tip the mixture into the Tupperware Premiaglass square dish 1.9 l and press it into an even layer with a silicone spatula. Chill for 1 hour.
Whisk the cream cheese, icing sugar and 150 g (5 oz) of the biscuit spread in the Tupperware Speedy Chef on speed 2. Spread this cream over the biscuit base.
Melt the remaining biscuit spread in the MicroCook Pitcher for about 1 1/2 minutes at 600 W and pour it over the filling. Chill for a further 2 hours.
Just before serving, scatter over a few crushed biscuits if you like. Serve well chilled.
