For those of you who aren’t familiar with speculoos, I’d like to introduce you to heaven. Speculoos (pronounced spek-ewe-loce) is a buttery-cinnamon cookie first created in Belgium and The Netherlands as a Christmas treat. Now, it’s common for restaurants to offer free speculoos cookies with a cup of coffee. They’re a cross between a graham cracker and a gingerbread cookie with a perfect balance of butter and spices. The flaky layers melt in your mouth as the zest from the cinnamon and cloves enliven your senses all with a gentle crunch.
But speculoos cookies aren’t quite heaven. There is something better…speculoos spread. Somehow Lotus has managed to jar up that subtle spice, the smooth buttery goodness and the bits of crunch. It’s sold in Belgian stores next to the peanut butter and Nutella. When I bought my first jar I wasn’t sure what to do with it. Spread it on toast? Eat it with crackers? Dip apples in it? Melt it over ice cream? So I just decided to dig in with a spoon. I don’t plan to use a lot of text speak on this site, but OMG is all I can say about that first spoonful. Next thing I knew, half of the jar was gone. This stuff is divine.
The Army says it’s time for us to leave Belgium and move back to the U.S. Yes, I shipped a bunch of jars back already, but I had one open jar left in the hotel room. I also had one more opportunity to make some treats for the Soldiers. I could have brought the jar to the unit and given them each a spoon, and they would have been as happy as I was that first day, but instead, I found a way to whip up a tasty treat that could be made in a hotel room…Speculoos Cheesecake Cups.
- 12 speculoos cookies, crushed
- 12 ozs. cream cheese
- 2-3 tablespoons milk
- 1-2 tsp. cinnamon-sugar
- 1 cup crunchy speculoos spread
- 1 ½ cups cool whip
- ½ cup sour cream
- 24 tuiles (cigarette cookies)
Crush speculoos cookies in a ziploc bag. Sprinkle about 1/2 inch into small plastic cups.
Stir cream cheese with a fork or whisk, until smooth. Add milk to create a creamier texture. Add cinnamon-sugar to taste. The goal is to create a creamy layer with just a hint of sweetness and a hint of spice. Spoon into a large ziploc bag or a piping bag. If using a ziploc bag, cut off a small portion of one corner. Pipe a layer of the cream cheese mixture on top of the speculoos crumbs in the small cups.
Whisk together speculoos spread, cool whip and sour cream. Spoon into another piping bag. Pipe on top of the cream cheese layer. Place in the refrigerator until ready to serve.
Just before serving, add a tuiles (cigarette cookie) in each cup.