Desserts & Baking

Stroopwafel Lattice Cheesecake

No-bake cheesecake infused with stroopwafel liqueur, featuring a biscuit and stroopwafel base, topped with a decorative caramel lattice pattern. An elegant Dutch-inspired dessert.

4.4 (18 reviews)
By Ricky Robinson Updated September 16, 2025

This cheesecake came about after I tried Stroopwafel Liqueur for the first time. The flavour was so distinct and lovely that I knew straight away I had to turn it into a proper dessert. The liqueur captures that warm, caramelised taste of stroopwafels perfectly, and I thought it would work brilliantly in a creamy cheesecake.

The stroopwafel liqueur transforms a simple cheesecake into something truly special with its warm, caramelised flavour.

What I particularly like about this recipe is how it brings together the familiar comfort of a no-bake cheesecake with something a bit more interesting. The base combines crushed digestive biscuits with mini stroopwafels, which adds texture and sets the tone for the flavours that follow. The filling itself is straightforward, cream cheese, double cream, and icing sugar, but the stroopwafel liqueur changes it into something special.

Stroopwafel Lattice Cheesecake recipe image
Stroopwafel Lattice Cheesecake

The best part might be the caramel lattice on top. It's not just for show, though it does look rather good. By mixing caramel sauce with a splash more of the liqueur, you get this glossy topping that mirrors the grid pattern you'd see on an actual stroopwafel. It's quite satisfying to pipe on, and it adds another layer of that distinctive caramel flavour.

This is the sort of dessert that works well when you want to make something ahead of time. An overnight chill in the fridge works wonders, and you're left with something that tastes much more complicated than it actually is to make. The stroopwafel liqueur gives it a grown-up edge, but the flavours are familiar enough that everyone will enjoy it. You can find stroopwafel liqueur easily enough online, and it's worth seeking out. The mini stroopwafels for decoration are usually available in the biscuit aisle of larger supermarkets.

Stroopwafel Lattice Cheesecake

Caramel Cream cheese Stroopwafels
Total Time 4 hrs 20 min
Servings 10 slices
Calories 485 cal
Protein 6g

Ingredients

Equipment Needed

  • Piping Bag
  • Electric Mixer
  • Mixing Bowl
  • 23cm Springform Tin

Instructions

  1. 1
    Crush digestive biscuits and 50g mini stroopwafels into fine crumbs. Mix with melted butter and press firmly into the bottom of a 23cm springform tin. Chill for 30 minutes.
  2. 2
    Beat cream cheese and icing sugar until smooth and creamy. In a separate bowl, whip double cream to soft peaks, then gently fold into the cream cheese mixture along with the stroopwafel liqueur and vanilla extract.
  3. 3
    Spread the cheesecake mixture evenly over the chilled base. Refrigerate for at least 4 hours or overnight until completely set.
  4. 4
    Mix the caramel sauce with the additional stroopwafel liqueur until smooth. Using a piping bag or squeeze bottle, create a grid pattern across the top of the chilled cheesecake to mimic a stroopwafel's lattice design.
  5. 5
    Arrange the remaining mini stroopwafels decoratively around the edge and on top of the lattice pattern before serving. Cut with a sharp knife, wiping clean between slices for best results!
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Keep it fresh

Storage

Store covered in the refrigerator for up to 3 days. For best results, add the caramel lattice and stroopwafel decorations just before serving.

Make it yours

Variations

Try using speculoos biscuits instead of digestives for the base. Add a tablespoon of cocoa powder to the filling for a chocolate twist.

Rate & Review

4.4 • 18 reviews

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