Individual Stroopwafel Cheesecakes

10 Muffin Patty pans
10 “Screaming Waffles” Stroopwafels (2 Packets)
400g Cream Cheese
100g Caster Sugar
1/2 tsp. Vanilla Essence
115g Sour Cream
Place muffin patty pans into muffin tin.
Cut small rounds of Stroopwafels to fit into base of Patty Pans.(5cm circle cutter)
Cut leftover waffles into bite sized pieces and put aside.

In a bowl start beating the cream cheese till soft.(You can microwave the cheese first for 20 seconds) Add the caster sugar and mix until thoroughly combined, then beat in the vanilla essence.
Lastly add the Sour Cream and beat till combined.
Using a spatula, fold through 2/3 of the small stroopwafel pieces.

Pour the mixture evenly into patty pans then pour the caramel sauce (See recipe below) on the top of the cheesecakes.
Sprinkle the remainder waffle pieces on top of the sauce. Place in the fridge to set.

Really Easy Caramel Sauce Recipe.
75g unsalted butter
¼ cup brown sugar
2 TBLSP thickened cream

  1. Melt butter gently in saucepan over low heat.
  2. Add brown sugar and stir until the sugar is dissolved and it becomes thick and all comes together.
  3. Add cream and stir until smooth
Enjoy! OR as the Dutch say Eet Smakelijk!!