No Bake Stroopie Cheesecake
Illustrations by
Alyssa Beltle

Light, dreamy, and really easy to make.
1 1/2 cup | Stroopie Crumbs | |
5 Tbsp | Unsalted butter, melted | |
8 oz | Two Poodles Cream Cheese | |
1 cup | Powdered Sugar | |
1 cup | Heavy whipping cream whipped to stiff peaks | |
1/2 tbsp | Vanilla Extract |
- Crush Stroopie crumbs until fine using a rolling pin or food processor
- Combine crumbs with melted butter
- Pour into a 9-inch or 10-inch springform pan and pack in very tightly
- Freeze for 10-20 minutes as you prepare the filling.
- With an electric hand-mixer, whip the whipping cream until stiff peaks form.
- In a separate, large bowl beat together cream cheese and powdered sugar until com-
- bined.
- Beat in whipped cream and vanilla extract until smooth
- Pour mixture into prepared Stroopie crust.
- Refrigerate cheesecake for 3 hours or until set.
- Serve with any toppings you like! (More Stroopies, fresh fruit, chocolate sauce, etc.)