
No-Bake Stroopwafel Cheesecakes
Recipe by Kelsey Lacombe from @cremedelacombe
INGREDIENTS
Speculoos Crust
- 1 cup finely crushed Cafe Amsterdam Speculaas cookies
- 1/4 cup unsalted butter, melted
Stroopwafel Cream Cheese Filling
- 1 cup (1 brick) cream cheese, room temperature
- ½ cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup 35% heavy whipping cream, whipped
- 1 cup chopped Cafe Amsterdam Stroopwafel pieces
Topping
- 1/2 cup heavy whipping cream, whipped
- Extra chopped Cafe Amsterdam Stroopwafel pieces
DIRECTIONS
- Line a cupcake tin with 8 cupcake liners. (Silicone liners work best if you have them.) Set aside.
- In a medium-sized bowl, combine the melted butter and Speculaas cookie crumbs. Mix until it forms a sand like consistency.
- Scoop about 1 1/2 tablespoons of the Speculaas cookie crumb mixture into each cupcake liner and press it down to form the crust.
- In the bowl of a handheld or stand mixer, fitted with the whisk attachment, mix the cream cheese on its own until smooth. Add the vanilla extract and powdered sugar and mix to combine.
- Then, add in the whipped cream and mix until the mixture is light and fluffy.
- Fold in the chopped Stroopwafel pieces.
- Scoop the cheesecake filling into the cupcake liners so that they are almost full to the top. You can use an offset spatula to smooth out the tops of the cheesecake filling.
- If you would like to serve these cheesecakes without the cupcake liners, chill the cheesecakes in the freezer for 2 hours. Chilling in the freezer makes it easy to remove the cupcake liners, however, the cheesecakes will need a little time to dethaw. If you are leaving the cupcake liners on the cheesecakes, you can chill them in the fridge for at least 4 hours or overnight.
- When it is time to serve the cheesecakes, top them with swirls or dollops of whipped cream and a small piece of Stroopwafel.
- Enjoy!