For the base:

• 150 g butter cookies
• 50 g butter

For the cream:

• 6 sheets of gelatin
• 400 g Greek yogurt
• 200 g cream cheese
• 4 tbsp sugar
• 2 tsp speculoos spice
• 100 g cream

For decoration:

• HARIBO Christmas products or Goldbears

Also needed:

• Blender
• Cake ring or springform pan (18 cm diameter)
• Piping bag with open star nozzle

1. Crush butter cookies in a blender. Melt butter and mix with cookie crumbs. Press into a cake ring to form the base.
2. Soak gelatin in cold water. For the cream, mix yogurt, cream cheese, sugar, and speculoos spice until smooth. Dissolve gelatin in a small pot. Mix with 2 tbsp of the yogurt mixture, then slowly stir in a quarter of the cream. Combine with the rest of the cream, mix well, pour into the cake ring, and chill for at least 6 hours (preferably overnight).
3. Before serving, whip cream and fill into a piping bag with a star nozzle. Decorate the cake with cream dots, dust with speculoos spice, and garnish with HARIBO Christmas products or Goldbears.