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No-Bake Stroopwafel Cheesecake with Raspberries


  • 170 g Stroopwafels (bottom)
  • 5 Stroopwafels (topping)
  • 80 g digestive biscuits
  • 150 g icing sugar
  • 125 ml caramel sauce
  • 125 g raspberries ⁠
  • 700 g fresh cream cheese
  • 300 ml whipped cream
  • 3 tsp vanilla flavouring
  • Beaker 23 cm ø⁠
  • Portions: 16


  1. Line the 23 cm ø baking tin with baking paper. Cut an extra circle from the baking paper as big as the bottom of the springform pan.
  2. Grind the Stroopwafels and digestive biscuits as finely as possible in a food processor. ⁠ Heat the biscuit crumbs in a pan until the caramel is soft and mix well. ⁠
  3. Spread the biscuit crumbs over the bottom of the springform pan. Place the circle of baking paper on top of the biscuit crumbs and press the bottom well with a spoon.
  4. Remove the baking paper and let the bottom cool to room temperature. ⁠
  5. Put the fresh cream cheese in a large bowl and beat with a mixer until the cream cheese is soft. Add the whipping cream and mix until fluffy.
  6. Add the icing sugar and vanilla flavouring and mix in with a spatula. ⁠
  7. Pour the filling onto the Stroopwafel base and spread evenly. Put the cheesecake in the fridge for at least 5 hours.
  8. Decorate the cheesecake with fresh fruit and pieces of Stroopwafel. Finally, pour the caramel sauce on top.⁠

Times and expectations

Preparation time20
Cooking time300
Total time320
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