Delicious no-bake cookie butter cheesecake recipe from Gemma's kitchen

Hi Bold Bakers, Speculoos cookie butter is really popular and known all the way around the world at this stage. It is a delicious spread that is made up of ground up spiced cookies. Today I'm gonna show you how you can take that spread and make it into a no-bake cheesecake. Let's get started. So I've got some very exciting news before we start to get stuck into our cheesecake. I am launching a brand new bread series that begins this Sunday, June 4th, and it will run for at least 8 weeks. Now this just isn't any other regular bread series, this is a special one and I'll tell you why. Because in the bread series I show you how you can take one dough and turn it into so many different breads, both sweet and savory. Like pizza, pretzels, cinnamon rolls, it's absolutely amazing and you will not want to miss it. So make sure you come back on Sundays and check it out. Okay, let's start with the first layer of our cheesecake, which is the base, and we are using these bad boys. This is what your cookie butter is actually made from, it's called Biscoff Cookies. These are so delicious, they kind of remind me of gingerbread, and when you're in Europe and you get a cup of coffee, you usually will get one of these on the side of your coffee, they're really great for dunking in. This one's broken so I'm gonna eat it. This is gonna be the base for our cookie cheesecake. Go ahead and throw all of them in there. Okay, I'm gonna grab this little guy too, he's kind of hanging out, on with our lid and then grind them up really well. Now if you can't buy these in your store, I'm gonna put a link on my website, BiggerBolderBaking.com of where you can buy these cookies and you can buy the cookie butter. Okay, so it just takes a few minutes, and then your cookies should look like this, nice fine crumbs. Oh, these smell amazing. So now here I have some melted butter, and I'm gonna pour this in with our cookies. This is like delicious glue that is going to bring all our cookies together, yummers. And then back on with our house. And blend it up until it all comes together. And that's it! It takes no time at all to make a cookie base. Perfect, nice and wet, this is what we want so now we're gonna push this into our cheesecake tin. Pour your cookie base straight into your tin. Now this is the fun slash messy part, get in there with your hands and flatten it out. It's kind of funny but there's also kind of a caramelly smell off these cookies, so delicious. Okay, this is the base of our cheesecake, I'm gonna pop this into the fridge and then we're gonna get started on our filling. Okay, so now we're gonna talk about the filling and the star of our show is the Biscoff Cookie Butter. This stuff is delicious. If you like Nutella, you're gonna love this stuff. We are gonna put a big spoonful of this into our machine because it's going to be in the center of our cheesecake. As you can see, it's like a cookie butter, like any other cookie butter. And if you remember, I actually made cookie butters on Bigger Bolder Baking, I made oreo, shortbread, and a gingerbread one, so you should check those out too, they're on biggerbolderbaking.com. In you go cookie butter, this stuff is so delicious. Now next we're gonna add in our cream cheese. This recipe uses a lot of cream cheese, so in you go. Now if you don't have cream cheese in your country, I do have a recipe on biggerbolderbaking.com of how you can actually make it and it's super easy. On with our hat. Now you will notice that I'm not putting any sugar in here and the reason is because our cookie butter is already sweet so you actually don't need it. Okay this is looking great, yummy, I can tell there's no more lumps. Now into this I'm going to pour in my whipping cream. The thing about it is that I don't put in eggs and I don't put in gelatin because a lot of the audience don't like eggs or they can't have eggs so these are really really great for people who have different kinds of diets. And you don't have to bake it. Okay, turn it back on, we're gonna whip it up again for around another three minutes I'm going to leave this for about 15 minutes or so until you see this mix really stiffen. Ok lovely this is really nice and thick so now it is time to pour it on top of our cookie crust. Pour it straight in on top of your cookie crust until it fills up your tin. Now what I like to do to make sure that it's all even and there's no air bubbles, I like to give it a little bit of a tap on the counter. So it kind of settles itself. Okay great! Cheesecakes take no time at all, I made this in minutes. Now this guy is ready to be put into the fridge. Now like I said before, it doesn't contain eggs and it doesn't contain gelatin. So it needs a little bit of extra time in the fridge to be able to set. So make them at least 24 hours in advance than when you want to eat them. So here I have a cheesecake that I made yesterday because I wanted to be ready in time to show you what it's gonna look like. Tada The big reveal, gorgeous, this looks fantastic, it's nice and thick, I love a good thick cheesecake especially when it has a nice thick base on it, it's my favorite part. Okay lovely, now we're not gonna decorate it right now because the first thing you want to do is actually transfer it onto your display plate. Okay now this is my favorite part, the decorating. Now here I have some of my signature salted caramel sauce, the recipe's on the website, you can also use store bought if you want to but homemade is better. And then I'm just gonna drizzle it over the top of my cheesecake, letting it drip down the sides just a little bit to give a nice effect, oh my gosh. One of the reasons I also didn't add sugar into the cheesecake was because the caramel sauce on top is just gonna go so well if the filling isn't too sweet so it's gonna be perfect. Here I have some whipped cream, you know I love whipped cream. So go ahead and pipe nice big rosettes all around the top, gorgeous. Now remember if you don't want to eat this cheesecake straight away, it freezes perfectly. So remember that, and even if you've got a few slices left over, pop them in the freezer, and you've got instant dessert the next time. And then last but not least, so we know that it is a cookie butter cheesecake, I have some cookies and I'm just going to place a few around the top. That's definitely the finishing touch. Look at that, putting a few simple things on top and it all comes together, aw stop, Gorgeous. Okay, now, even though it looks really good we still have to try it, so I'm gonna cut myself a nice big slice because I want you to see the texture of it. Just look at that, nice thick crust, soft cheesecake filling, there is not an occasion or a party that this dessert would not be most welcomed. Now there's a saying that a good chef always tastes their food, so here we go. Oh my gosh, mmm, it's so lovely because it has a little bit of a spicy flavor to it, but not spicy in a bad way, spicy like gingerbread, like warm, oh my gosh, it's absolutely divine. Get yourself some of these cookies and make this cheesecake, mmm. I really hope you enjoyed this episode, and I will see you back here next week for more Bigger Bolder Baking. And I hope to see you this coming Sunday June 4th for my brand new Crazy Dough Bread series.