Have you ever tried cookie butter? The name says it all! It tastes just like eating cookie paste! So delicious! Couple it with chocolate chips and caramel and you have something really special.

Serves 12





  • 300g (3 cups) speculoos cookies

  • 125ml (1/2 cup) butter, melted



  • 3 tbsp gelatin + 4 tbsp cold water

  • 500g (2 blocks) Philadelphia cream cheese

  • 500ml (2 cups) thickened cream

  • 1 tsp vanilla extract

  • 300g white chocolate, melted

  • 200g (1/2 cup) cookie butter, warm

  • 200g (1/2 cup) mini choc chips

  • 200g (1/2 cup) caramel sauce, warm


Whipped Cream

  • 250ml (1 cup) thickened cream

  • 1 tsp vanilla extract



  • 200g (1/2 cup) cookie butter, warm

  • 12 speculoos cookies



To make the base add the cookies into the bowl of a food processor and blitz until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs.


Place the crumbs into an 8” springform pan lined with baking paper. Use the back of a spoon to press firmly into the bottom of the pan. Place in the fridge to chill.



Add the gelatin and water into a small mixing bowl and use a fork to mix until well combined. Set aside to rest for 5 minutes. Microwave for 30 seconds to melt.


Add the cream cheese, vanilla and cream into the bowl of a food processor and blitz until smooth. Then add the gelatin and white chocolate and mix until well combined. You will need to scrape the bowl down at least once.


Split the mixture into two bowls and add the warm cookie butter to one. Mix using a spatula until well combined. Add the chocolate chips and fold. Pour the mixture into the bottom of the prepare cheesecake base and chill for 20 minutes.


Add the caramel sauce to the other half of the cheesecake mixture and mix until well combined.


Pour the mixture on top of the chilled cheesecake and chill for a final 60 minutes.


Once chilled and set, carefully take out of the springform pan and set on a serving plate. Pour the warm cookie butter on top and spread with a spatula or spoon allowing some to drip over the edges of the cheesecake.


Whipped Cream

Pour the cream and vanilla extract into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.


Fit the end of a piping bag with a Wilton 6b piping tip and pipe swirls on top of the cheesecake.


Finish with cookies wedged in between the cream swirls.


This cake can be prepared ahead of time! It can be stored in an airtight container for up to three days, stored in the fridge.



  • 9 inch springform pan

  • Measuring cups

  • Measuring spoons

  • Spatula

  • Mixing bowls

  • Microwave

  • Small food safe paint brush

  • Food processor

  • Piping bag

  • Open star piping tip

  • Knife



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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


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