In a food processor, crush the Speculoos cookies into fine crumbs.
Pour the melted butter over the cookie crumbs and mix until you get a cohesive, smooth paste.
Distribute the cookie mixture into the bottom of silicone molds (or a springform pan). Use the bottom of a glass to press the crumbs down firmly and evenly.
In a bowl, whip the cold heavy cream until stiff peaks form.
In a separate bowl, combine the mascarpone, Philadelphia cream cheese, the juice of half a lemon, and sugar. Whip the mixture together.
Add the whipped cream to the cream cheese mixture and whip briefly to combine into a smooth, fluffy batter.
Spoon the cheesecake batter over the cookie crusts in the molds. Place the molds in the freezer so they set properly for unmolding.
Once set, unmold the cheesecakes and let them thaw to room temperature. Top with red berry coulis before serving.
Cook it hands-free.
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