No Bake Stroopwafel Cheesecake

Stroopwafel Cheesecake - A smooth, creamy no bake caramel cheesecake with a delicious stroopwafel biscuit base, topped with caramel and more stroopwafels!

Stroopwafel Cheesecake – A smooth, creamy no bake caramel cheesecake with a delicious stroopwafel biscuit base, topped with caramel and more stroopwafels!

If you watched the Great British Bake Off last year you might have seen the bakers attempt to make stroopwafels. The technical challenge of caramel week were these delicious little Dutch biscuits. I think it’s fair to say they caused the bakers quite a bit of trouble! The stroopwafels have been dubbed the worst technical in Bake Off history, with not a single one of the bakers managing to get the caramel filled biscuits right!

Stroopwafel Cheesecake - A smooth, creamy no bake caramel cheesecake with a delicious stroopwafel biscuit base, topped with caramel and more stroopwafels!

If you’re not already familiar with them, stroopwafels are mouthwatering waffle biscuits! They are made with two rounds of dough that are cooked in a waffle iron to give them their distinctive square patterned design. Inside is an irristable caramel filling made with brown sugar, butter and cinnamon – so, so good! They’re great to nibble on any time, but the best way to eat them is to place the whole waffle over the top of your cup of tea or coffee. The steam softens the caramel just a little, and the flavours really come out – delicious!

Stroopwafel Cheesecake - A smooth, creamy no bake caramel cheesecake with a delicious stroopwafel biscuit base, topped with caramel and more stroopwafels!

Luckily for us, stroopwafels have recently become really easy to get hold off, and you can buy bags of the addictive little treats in most supermarkets. There’s no need to worry about floppy, lacklustre waffles, or gritty, crystallised caramel!

Stroopwafel Cheesecake - A smooth, creamy no bake caramel cheesecake with a delicious stroopwafel biscuit base, topped with caramel and more stroopwafels!

If, like me, you’re a stroopwafel fan, then you’re going to love this recipe! My stroopwafel cheesecake is a creamy no bake cheesecake inspired by the delicious caramel biscuits.

Stroopwafel Cheesecake - A smooth, creamy no bake caramel cheesecake with a delicious stroopwafel biscuit base, topped with caramel and more stroopwafels!

I’ve made the base with a mixture of digestives and stroopwafels. Stroopwafels are absolutely delicious, but they’re not quite the right texture for a cheesecake base. The caramel makes them a little too chewy, but I still wanted to throw some in for that gorgeous flavour. The base needs something to break up the caramel and add body, so it doesn’t become a big sheet of sticky hard caramel, impossible to bite into! That’s where the digestive biscuits come into play. You could also try with out biscuits such as shortbread or rich tea if you prefer.

Stroopwafel Cheesecake - A smooth, creamy no bake caramel cheesecake with a delicious stroopwafel biscuit base, topped with caramel and more stroopwafels!

The filling of the cheesecake uses the really simple no bake method I’ve used before in recipes such as my no bake white chocolate and amaretto cheesecake, and my terry’s chocolate orange cheesecake. The method involves whipping up cream cheese and double cream until they become beautifully thick and smooth. It makes the easiest, creamiest cheesecakes, and is almost completely fool proof!
Stroopwafel Cheesecake - A smooth, creamy no bake caramel cheesecake with a delicious stroopwafel biscuit base, topped with caramel and more stroopwafels!

For this stroopwafel cheesecake, I’ve taken inspiration from the caramel filling of the Stroopwafels and stirred through lots of delicious caramel. You could make your own caramel, but as the bakers discovered in the Bake Off tent, sometimes its easier to have someone else make it for you! I used this caramel from Bonne Maman and it is so, so good. I challenge you not to eat it straight off the spoon!

To top the cheesecake I’ve drizzled over more caramel, and finished it off with swirls of whipped cream and some mini stroopwafels. If you’re a stroopwafel fan you need to give this recipe a try!

Jennie xx

notes//

– To decorate the cheesecake you’ll need mini stroopwafel, like these ones bought in Sainsburys.

– I used this salted caramel from Bonne Maman, but any good quality ready made caramel should work, for example Carnation Caramel.

– The stroopwafels are hard work for your food processor due to the caramel, so be ready to hold your food processor down! You may find that the stroopwafels don’t completely break down into crumbs. This is fine and actually gives you nice bits of caramel through the base!

– Like with all my no bake cheesecakes, you’ll need to use a full fat cream cheese. Low fat versions won’t set properly!

– The cheesecake is best put into the fridge overnight to chill. At the very least you will need to chill it for two hours, but over night is best to ensure it is fully set.

– You can make the cheesecake in advance if you want to, but it is best to decorate just before serving as the stroopwafel decorations may go soft in the fridge.

– Remember to tag me on instagram or twitter if you make this, or any other of my recipes, or use the hashtag #scarletscorchdroppers.

5.0 from 1 reviews
Stroopwafel Cheesecake
 
Stroopwafel Cheesecake - A smooth, creamy no bake caramel cheesecake with a delicious stroopwafel biscuit base, topped with caramel and more stroopwafels!
Author:
Recipe type: Cheescake
Serves: 12
Ingredients
  • ---- for the base
  • 200g digestive biscuits
  • 100g stroopwafels
  • 100g butter, melted
  • ---- for the cheesecake filling
  • 600g full fat cream cheese
  • 1 teaspoon vanilla extract
  • 300ml double cream
  • 300g caramel
  • ---- to decorate
  • 300ml double cream
  • mini stroopwafels
  • caramel to drizzle
Method
  1. Start by making your cheesecake base. Lightly grease and line an 8 inch spring form tin.
  2. Put your digestive biscuits and stroopwafels in a food processor and pulse until the biscuits form fine crumbs. The stroopwafels are unlikely to break down completely into crumbs. This is absolutely fine and gives you nice chunks of caramel in the base. Pour your melted butter into the food processor with the motor running until the biscuit starts to come together.
  3. Pour your biscuit mixture into your prepared tin and press down with the back of the spoon into a firm, even layer. Put into the fridge to chill while you make the cheesecake filling.
  4. Put the cream cheese and vanilla extract into a large bowl or stand mixer. Beat on a high speed until the cream cheese is smooth and creamy. Add the double cream and continue to beat until the mixture is thickened and holds its own shape. Stir through the caramel. Turn the mixture out onto your prepared cheesecake base and spread into an even layer. Put into the fridge to chill over night.
  5. Once the cheesecake is chilled, carefully remove it from the tin. Use a palette knife to clean up any edges that have stuck in the tin by smoothing the palette knife all around the outside of the cheesecake.
  6. Put a few tablespoons of caramel into a piping bag (or a small zip loc bag if you don't have a piping bag to hand) and snip a small hole in the end. Drizzle over your cheesecake.
  7. Whip 300ml of double cream until just holding its shape. Pipe swirls around the cheesecake and place mini stroopwafels between the swirls.

 

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Comments:

  1. Hi Jennie,

    Don’t mean to be disrespectful, but there is a mistake in your recipe

    600g full fat cheesecake – should be Cream Cheese?

    Easy mistake, but if you are not aware then maybe you might like to correct it

    This recipe looks amazing, but living in New Zealand, I have never seen stroopwafels, but will now go look in the international section of our only 2 supermarkets in town.

    Cheers Trudy

    • Hi Trudy,

      Oops! Thanks so much for letting me know. It’s amazing how you read over your own mistakes, isn’t it! I’ll get that corrected ASAP.

      Hope you can track some down. It’s only in the past year really they’ve been easily available in the uk, so maybe they’re starting to spread around the world now.

      Jennie xx

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