Description
Individual no-bake cheesecake cups with spiced crumbs, date-toffee sauce, and toasted pecans.
Ingredients
Scale
- 8 oz (227 g) pitted Medjool dates
- 3/4 cup (180 ml) boiling water
- 1/4 cup (50 g) packed dark brown sugar
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) heavy cream, for sauce
- 1 tsp (5 ml) vanilla extract, for sauce
- 1/4 tsp (1.5 g) fine salt
- 1 1/2 cups (180 g) fine speculoos cookie crumbs
- 4 tbsp (57 g) unsalted butter, melted
- 12 oz (340 g) full-fat block cream cheese, softened
- 3/4 cup (90 g) powdered sugar
- 1 tsp (5 ml) vanilla extract, for filling
- 1 cup (240 ml) cold heavy cream, for filling
- 1/2 cup (55 g) toasted pecans, chopped
Instructions
- Combine the dates and boiling water in a saucepan and rest for 10 minutes. Add brown sugar and 2 tbsp (28 g) butter, then simmer for 5 minutes.
- Blend the date mixture with 1/4 cup (60 ml) cream, vanilla, and salt until completely smooth. Cool fully.
- Mix the speculoos crumbs with 4 tbsp (57 g) melted butter. Divide among eight glasses and press gently into even bases.
- Beat the cream cheese, powdered sugar, and remaining vanilla until smooth.
- Whip 1 cup (240 ml) cold cream to firm peaks. Fold it into the cream cheese mixture in three additions.
- Pipe half the cheesecake filling over the crumb bases. Add a thin layer of cold date-toffee sauce, then cover with the remaining cheesecake filling.
- Chill for at least 4 hours. Finish with reserved date-toffee sauce and chopped toasted pecans before serving.
Notes
The date-toffee sauce must be completely cold before layering so the cheesecake remains firm.