No bake Stroopwaffle Cheesecake

I can not remember the last time we made a cheesecake. Can you? This no bake stroopwaffle cheesecake has been inspired by our recent family trip to Holland. While there we ate a lot of Dutch delicacies. While being a true tourist and visiting some windmills, there was a pop up waffle maker to which we tried his stroopwaffles. These are a taste sensation so I brought some and some crumble mix while there. (Since coming home l have discovered you can get them in Lidl. So I have restocked my cupboards with them for naughty afternoon treats with a cup of tea.) One evening in a restaurant I tried a waffle and white chocolate cheesecake with a caramel pot as pudding which was also Devine. This gave me the idea to try and recreate this and make a no bake stroopwaffle cheesecake to enjoy back home and voila.... I think it's a taste sensation. Why not make for yourself and share?Enjoy!.

No Bake Stroopwaffle Cheesecake

Prep time: 25 minutes Cook time: overnight in fridge Makes: 11 slices

No Bake Stroopwaffle Cheesecake

Ingredients

For the base

200g of Stroopwaffle crumble

90g of Melted butter

For the filling

400g of Full fat cream cheese ( we prefer Philadelphia)

300g of White chocolate

160g of Double Cream

150g of Mini stroopwaffle ( cut up )

For the topping

6 tbsp of Caramel sauce (ours was homemade)

6 mini Stroopwaffles (cut in half)

Equipment

9in circular baking tin

3 mixing bowls

Spatula

Electric whisk

Greaseproof paper

Saucepan with boiling water

Table spoon

Clingfilm

Method

1. Grease the baking tin and line the base with greaseproof paper.

2. In the mixing bowl place the stroopwaffle crumble and the melted butter. Using the spatula, mix the ingredients together.

3. Spread the mixture into the cake tin and press down firmly. Place in the fridge while making the filling.

4. In the other mixing bowl whisk the double cream until soft peaks are formed.

5. Add the cream cheese to the double cream and whisk together until a smooth texture.

6. In another mixing bowl, break the white chocolate up and place over the saucepan with boiling water in It to melt the chocolate. TIP! Do not allow the bowl to touch the water as this will scorch the chocolate.

7. When the chocolate has melted add to the cream cheese mixture and stir together using the spatula.

8. Add the cut up stroopwaffles and mix all the ingredients together.

9. Pour the mixture onto the crumble base and cover with clingfilm.

10. Place in the fridge overnight to set.

11. When ready to serve, decorate the top with caramel lines and the other mini stroopwaffels.

12. Enjoy!
    

The cheesecake will need to be stored in the fridge for up to 4 days.