No Bake Cranberry Speculaas Cheesecake

Serves: 6-8 Prep time: 40 min Cool Time: 60 min Total Time: 1hr 40 min

Ingredients

Crust

1 pkg De Ruiter Speculaas

3 tbsp melted butter

Cranberry Filling

3 cups fresh or frozen cranberries

1 cup orange juice

3 tbsp white sugar

Cheesecake Filling

375g softened cream cheese (1.5 blocks) cut into cubes

500ml fresh whipped cream

1 tbsp vanilla

2 tbsp icing sugar

Directions

In a pot on med/high heat, combine the cranberries, orange juice & sugar. Stir every so often until berries pop. Once berries start to burst, turn the heat down to low and keep stirring until they all pop and you have a thick-ish sauce (approx 30 mins). Remove from heat and let cool. While your sauce is cooking, crush the cookies until completely crumbled and then combine with the melted butter in a bowl. In a 10.5-inch spring form pan, press the crumb mixture into the bottom and place it in the fridge. While your cranberry sauce is cooling and crumbs are setting, use a stand mixer or bowl with a hand mixer, combine your whipped cream, vanilla and icing sugar and whip until almost stiff. Next, add the softened cubed cream cheese and whip on high for about 2 minutes or until you see it’s combined and smooth. Next, spread half of the cream cheese mixture onto the cooled crumbs in the pan, then the cranberry sauce and the remaining cream cheese mixture. with a butter knife, swirl the cream cheese and cranberry together (make sure not to go down too far and hit crumbs!) Place in the freezer or fridge for 1 hr. You can top it with sugared cranberries and rosemary for a festive look! Enjoy!

Notes:

If you freeze it, let it stand for 15 minutes to soften, but it is good frozen, too!

A baking dish will work fine if you don’t have a springform pan.

Crush your cookies in a Ziplock with a rolling pin, or if you have a food processor, that works, too.