| Portions |
|---|
| Makes about 2 cups |
Ingredients
Cookie Butter:
- 20 speculoos cookies
- 3 tbsp coconut oil, melted
- 1 tbsp icing sugar
- ¼ tsp cinnamon
- Pinch of kosher salt
Cheesecake Dip:
- 9 oz (250 g) full-fat cream cheese, softened
- ¼ cup icing sugar, sifted
- 1 tsp pure vanilla extract
- Speculoos cookies, apple slices, and strawberries, for dipping
Directions
- Add the cookies to a food processor and blitz until very finely ground, about 1 minute. Add the coconut oil, icing sugar, cinnamon, and salt and process until smooth and glossy – you’re looking for something like the consistency of store-bought smooth peanut butter. Set aside.
- For the dip, beat the cream cheese with a hand mixer until light and fluffy, about 2 minutes. Add the icing sugar and vanilla and beat until smooth. Transfer to a serving bowl and drop spoonfuls of the cookie butter over the cream cheese mixture and swirl it through with a spatula or the back of a knife – you’re looking for visible ribbons running through the dip, not a fully blended mix.
- Crumble a few extra cookies over top, and serve with more cookies, apple slices, marshmallows and strawberries for dipping. Keeps covered in the fridge for up to 3 days.
- Enjoy!