No Bake Stroopie Cheesecake

By Lancaster Sweet Shoppe

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


  1. Crush Stroopie crumbs until fine using a rolling pin or food processor
  2. Combine crumbs with melted butter
  3. Pour into a 9-inch or 10-inch springform pan and pack in very tightly
  4. Freeze for 10-20 minutes as you prepare the filling.
  5. With an electric hand-mixer, whip the whipping cream until stiff peaks form.
  6. In a separate, large bowl beat together cream cheese and powdered sugar until com-
  7. bined.
  8. Beat in whipped cream and vanilla extract until smooth
  9. Pour mixture into prepared Stroopie crust.
  10. Refrigerate cheesecake for 3 hours or until set.
  11. Serve with any toppings you like! (More Stroopies, fresh fruit, chocolate sauce, etc.)