Jump to recipeWilton Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup
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Yields:
3 dz.
Prep Time:
10 mins
Total Time:
1 hr 15 mins
With a stroopwafel crust (!), creamy cheesecake filling, fluffy whipped-cream top, and sweet cream-soda syrup drizzle, we're pretty sure everyone at Hogwarts would go crazy over these cute dessert bites.
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Ingredients
Cooking spray
- 2
(12-oz.) cans Dr. Brown's cream soda
- 4 tsp.
pure vanilla extract, divided
- 8
stroopwafels
- 2 Tbsp.
melted butter
- 1
(8-oz.) block cream cheese, softened
- 1/4 cup
granulated sugar
- 2/3 cup
sour cream
- 2
large eggs
- 1 cup
heavy cream
- 2 Tbsp.
powdered sugar
Directions
- Step 1Preheat oven to 350°. Line two mini muffin trays with 36 baking cups and grease cups with cooking spray.
- Step 2In a nonstick skillet over medium-high heat, reduce cream soda and 2 teaspoons vanilla until thick and syrupy, about 18 minutes. Let cool slightly, about 20 minutes.
- Step 3Meanwhile, in a food processor, pulse stroopwafels until finely crushed, then drizzle in melted butter while the machine is on and process until fine crumbs form.
- Step 4Spoon 1 heaping teaspoon crumb mixture into the bottoms of prepared cups, then press with a shot glass to compact. Bake for 5 to 6 minutes, until almost set, then let cool.
- Step 5In a medium bowl using a hand mixer, beat cream cheese until completely smooth then add sugar and continue to beat until smooth. Beat in sour cream, then add eggs and remaining 2 teaspoons vanilla and continue to beat just until smooth.
- Step 6Pour 1 tablespoon batter into each cup, filling three-quarters full. Bake for 8 to 9 minutes, until slightly jiggly in the center. Remove from oven and let cool completely.
- Step 7In a medium bowl, beat heavy cream until soft peaks form. Add powdered sugar and continue to beat until stiff peaks form. Top each cooled cheesecake with a dollop of whipped cream. Place in the freezer to set, about 15 minutes.
- Step 8Remove cakes from liners and drizzle cream soda syrup on top before serving.
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