New Recipe! No-Bake Stroopwafel Cheesecake

We were scrolling through recipes the other day and came across one we just had to share — a Stroopwafel Crust Cheesecake. How amazing does that sound? Huge thanks to Daelmans for the inspiration!

Ingredients

6 oz Stroopwafels (crust)
5 Stroopwafels (topping)
2.8 oz digestive biscuits
3 tsp vanilla extract
1 1/4 cups heavy cream
24 oz fresh cream cheese
5.3 oz powdered sugar
4.2 oz caramel sauce
4.4 oz raspberries

Details

Portions: 16

Instructions

Line a 9 inch springform pan with parchment paper. Cut an extra circle of parchment paper the same size as the bottom of the pan.
Grind the Stroopwafels and digestive biscuits as fine as possible in a food processor.
Heat the cookie crumbs in a pan until the caramel is soft and mix well.
Spread the cookie crumbs over the bottom of the springform pan. Place the circle of parchment paper on the crumbs and press the bottom firmly with a spoon. Remove the parchment paper and let the crust cool to room temperature.
Put the fresh cream cheese in a large bowl and beat with a mixer until the cream cheese is soft. Add the powdered sugar and vanilla extract and mix together with a spatula.
Pour the filling onto the Stroopwafel crust and spread evenly. Refrigerate the cheesecake for at least 5 hours.
Decorate the cheesecake with fresh fruit and pieces of Stroopwafel. Finally, pour the caramel sauce over it.

If you whip it up, please tell us how it turned out. Did you follow the recipe exactly, or did you put your own twist on it? (We’re always looking for new ideas!)

By the way, you can snag both Daelmans Stroopwafels and our absolute favorite Digestive Biscuits right from our website. Perfect for this cheesecake or for stocking your holiday dessert table.

If you have a favorite recipe using ingredients you buy from us, feel free to send them to us at support@petersgourmetmarket.com. We would love to share them with our customers!