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.

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.

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.