Fresh fruits Blackberry/Blueberry and Jam Cheesecake with a Spéculos and buttery base Layer.

Check out the creamy, velvety texture of this Blueberry Blackberry Cheesecake! The Speculoos base adds a buttery crunch, complemented by the juicy berries and smooth mousse. Texture perfection for a summer treat

Blueberry Blackberry Cheesecake with Speculoos Base Recipe

Serves: 8-10

Ingredients:

Crust:

• 1 1/2 cups (150g) Speculoos cookies, crushed
• 1/2 cup (115g) unsalted butter, melted

Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 cup (240ml) heavy cream
• 2 tsp vanilla extract

Topping:

• 1 cup (150g) fresh blueberries
• 1 cup (150g) fresh blackberries
• 1/2 cup (120ml) blueberry jam
• Fresh mint leaves for garnish
• White chocolate shards

Instructions:

1.  Preheat oven to 325°F (160°C).
2.  Mix crushed Speculoos cookies with melted butter. Press into a springform pan.
3.  Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in heavy cream and vanilla.
4.  Pour filling over crust. Bake for 50-60 minutes. Cool completely.
5.  Spread blueberry jam on top. Decorate with fresh berries, mint leaves, and white chocolate shards.
6.  Refrigerate for at least 4 hours before serving. Enjoy!