No-Bake Stroopwafel Cheesecake with Raspberries


  • 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
  • 9 inch springform pan
  • Portions: 16


  1. 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.
  2. Grind the Stroopwafels and digestive biscuits as fine as possible in a food processor.
  3. Heat the cookie crumbs in a pan until the caramel is soft and mix well.
  4. 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.
  5. 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.
  6. Pour the filling onto the Stroopwafel crust and spread evenly. Refrigerate the cheesecake for at least 5 hours.
  7. Decorate the cheesecake with fresh fruit and pieces of Stroopwafel. Finally, pour the caramel sauce over it.

Times and expectations

Preparation time20
Cooking time300
Total time320
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