Fall is here and temperatures have dropped, which means it’s time to release our first fall recipe of 2024: stroopwafel caramel coffee cheesecake bars!
This is the kind of decadent dessert you reserve for special occasions. It takes about 2 hours to make from start to finish (though more than an hour of that is baking time). You’ll also need to chill it for 4 hours to get the very best result. So, plan to make this for an event or on a day when you have lots of time to try something new!
If you take the time to make this dessert, you’re going to go absolutely nuts over it.
So, let’s dive in. Here’s how our friend The Jenny Wren made her Stroop Caramel Coffee Cheesecake Bars.
Prep: Set the oven to 350 degrees. Grease a 9x13 pan.
Shortbread Stroopwafel Cookie Crust
One of the reasons this recipe takes longer to make is because we’re making a more complicated crust. We’re still using the No-Bake Stroopwafel Pie Crust, but we’re incorporating it into a flour, butter, and sugar mixture for a shortbread taste.
- 2 1/2 cups flour
- 2/3 cup Dutch Waffle Company No-Bake Stroopwafel Pie Crust
- 1 cup softened butter
- 2 tbsp powdered sugar
Since we’re mixing the No-Bake crust with other ingredients, we are going to bake the combined ingredients at 350 degrees for 20-25 minutes.
Want to Make The Recipe Simpler? Use the No-Bake Stroopwafel Pie Crust on Its Own!
See our FAQ section for details.
Cheesecake Layer
Okay. If you’ve been following our recipes for a while, you’re probably pretty familiar with the basic elements of a cheesecake. Here, we’re leveling up our complexity just a touch to have a cheesecake center that also incorporates the stroopwafel coffee flavor.
- 3, 8oz package cream cheese
- 2/3 cup white sugar
- 1 can sweetened condensed milk
- 2 tbsp Stroopwafel Coffee
- 4 eggs lightly beaten
Mix cream cheese well. Add sugar and milk and whip together.
Add coffee and lightly whisk in eggs.
Pour over slightly cooled crust.
Bake at 350 degrees for 35-40 minutes.
Carmel topping
Coffee cheesecake is great, but it’s even better with a gooey layer of caramel. Here’s how we make that happen.
- 1 cup heavy cream
- 1 cup brown sugar
- Bring to boil and allow to simmer 10 minutes
- Add 1 tbsp vanilla
- Pour over cheesecake.
Make sure to keep the heat at medium. Keep a close eye on the caramel and stir it often so it doesn’t burn.
Sprinkle Over Top
All the hard work is over, just sprinkle 1 cup of Dutch Waffle Company’s No-Bake Stroopwafel Pie Crust on top of the dessert!
Refrigerate for at least 4 hours before serving.
FAQs
Could I Use the No Bake Crust on Its Own?
For this recipe, we experimented with combining the no-bake pie crust with flour and butter to get a shortbread flavor. The result was delicious. But if you want to simplify this recipe, don’t follow the crust section here. Follow the instructions on the back of your No-Bake Stroopwafel Pie Crust instead. You won’t need to bake that version of the crust, so you’ll save time and a few ingredients.
Can I make this dessert in advance?
Yes! You need to refrigerate this dessert for at least 4 hours before serving, but you can keep it in the refrigerator for up to 1 week before serving. It’s an absolute show stopper for wedding and baby showers, brunch desserts, or holiday evenings!
What Coffee Should I Use?
You can use whatever coffee flavor you like for this recipe, but if you really want the stroopwafel notes to come to the forefront, we recommend pairing it with our stroopwafel coffee.