mini stroopwafel cheesecakes
(makes about 15-18)
a package of stroopwafels
400g of cream cheese
100g of fine sugar
1/2 teaspoon of vanilla extract
2-3 eggs (depending on size) lightly beaten
115g sour cream
pinch of salt
Start by cutting out small rounds out of your waffles (instructions) and save the remaining bits of cookie which you will need later. You can also skip this step by buying mini (bite-sized) stroopwafels here, which saves you some work. Line your muffin pan with cupcake liners and drop one bite-sized stroopwafel in each liner. Preheat your oven to 150-165 °C / 302F.
In a bowl, start creaming the cream cheese, add the sugar and mix until combined. Beat in the vanilla extract and slowly drizzle in the eggs while beating. Lastly, beat in the sour cream and salt. Once everything is combined and you have scraped down the sides of the bowl, start adding the remaining bits of stroopwafel, or break some bite-sized waffles into small bits. Stir in the stroowafels with a wooden spoon.
You can now pour the cheesecake mixture evenly among the cupcake liners over the stroopwafels. Put the mini cheesecakes in oven for about 22 minutes, let cool completely, and put them in the fridge for about 24 hours for the best result.
Once cooled, top your stroopwafel cheesecakes with your favorite (home-made) caramel sauce or top them with some dulce de leche.
Some helpful hints:
1. the bottom stroopwafel can get soggy or tough to bite, due to the caramel filling a stroopwafel has. A solution could be to use a simple graham cracker bottom if you don't want to risk a tough bottom.
2. Personally, I prefer a regular sized cheesecake. I can guarantee it's definitely worth trying making a 'large' stroopwafel cheesecake!
Enjoy! Please do post pictures of how your mini stroopwafel cheesecakes turn out! Also, if you have a recipe for a typically Dutch dish, let me know, as I will post it on this website for everyone to use and enjoy! ♥