Pistachio Cream Stroopwafels

Bite-size Dessert Stroopwafel:

I took inspiration from the Dutch favourite, the stroopwafel, for this sweet, bite-size dessert, and honestly, its a ‘love’ story nearly 30 years in the making.

Back in the late ’90s, I was living in Saudi Arabia, and that’s where I had my first stroopwafel.

My Dutch workmate, Marike (thanx Marike!), would head home to Holland on leave and return with a suitcase packed with those golden, syrup-filled waffles.

She shared them around the office, and I was instantly hooked.

A Dutch sweet syrup waffle, chewy in the warmer weather and sensationally crunchy in the cold, stroopwafels are simple but addictive…

I mean, really addictive.

I still get excited when I see them in shops all these years later.

So when it came time to dream up a new mini dessert, it felt only right to bring a little stroopwafel charm into the mix.

A no-bake cheesecake bite with a stroopwafel base, topped with a creamy pistachio cheesecake filling and a generous sprinkle of chopped pistachios on top. 

A perfect little mouthful- sweet, nutty, and with that rich caramel chew from the stroopwafel that brings this bite-size dessert together.

And pistachios & caramel? perfect hand in hand & what better way to dress up the old stroopwafel than with a little cheesecake!!

These little ‘sweets’ are great for parties, afternoon teas, or when you want to please the everyday sweettooth without switching on the oven.

And if you’re already a stroopwafel lover, I promise this sweet dessert idea will hit the spot.

Sometimes the best recipes come from the flavours that stay with us, even decades later.

For me, stroopwafels will always taste like nostalgia…with a hint of pistachio and cheesecake on the side.

There’s much to love about a Dutch stroopwafel! 😉

Pistachio Cream Stroopwafels

(Serves 16 Prep 20 Mins)

You Will Need:

Stroopwafels

Thin, round Dutch waffle cookies with a rich, gooey caramel syrup sandwiched in the centre. Stroopwafels are traditionally placed over a cup of hot coffee or tea to soften slightly, making the syrup even more luscious. In this dessert, they are the base- bringing warm, buttery, toffee-like notes and a unique chewy/crunchy contrast. Look for freshly made stroopwafels at European delis (if you live near one), or buy pre-packaged ones from specialty food shops, online or just at IGA, Woolies or Coles. They are pretty easy to find these days.

Cream Cheese

A staple in cheesecake recipes, cream cheese brings that signature tangy richness and velvety texture. For this dessert, full-fat cream cheese is essential- it adds body and holds its shape well when piped. Let it come to room temperature before mixing to ensure a smooth, lump-free consistency. Avoid low-fat versions, as they can result in a thinner, less creamy filling.

Thickened Cream

Heavy cream or double cream lightens the dense cream cheese and helps whip the mixture into a soft, mousse-like consistency. It adds a luxurious mouthfeel. Ensure it’s well-chilled before mixing.

Pistachio Cream

Pistachio cream is a rich, velvety spread made primarily from finely ground pistachios, sugar, and sometimes a touch of milk (traditionally Camel’s milk) or white chocolate to enhance its smoothness and sweetness. I’m in love with the colour…a pretty green hue and the decadent silky texture. It has become a bit of a hit around the world recently forcing the price to sky rocket!! Originating from regions where pistachios are a prized ingredient- like Sicily in Italy or parts of the Middle East- pistachio cream is often used in pastries, gelato, croissants, and cakes. You can still access it alot of different stores or online, but be prepared to pay for it.

Vanilla Bean Paste

This is vanilla’s more decadent cousin- richer, deeper, and flecked with real vanilla seeds. This concentrated version, enhances the cream mixture with floral, caramel-like undertones that pair beautifully with the stroopwafel’s syrupy base. If you don’t have paste, you can substitute with high-quality vanilla extract, but the paste gives that little extra something, both in taste and visual appeal.

Icing Sugar

Also known as powdered sugar or confectioners’ sugar, this is the key to sweetening the cheesecake filling without altering its silky texture. It dissolves instantly into the cream and cheese mixture, ensuring no grittiness. Its neutral sweetness balances the tang of the cream cheese and the intensity of the vanilla.

Pistachios (Crushed or Slivered)

Pistachios add a beautiful savoury nuttiness and a stunning splash of green. Use finely crushed pistachios to stir through the filling, and a more coarse crumble to sprinkle over the top for a decorative and textural finish. Choose unsalted, shelled pistachios to keep the flavour profile balanced and sweet-forward. Lightly toasting them before crushing can also bring out their natural oils and intensify their flavour. I have to say, I am a fan of slivered pistachios from Middle Eastern grocers as their colour way outdoes that of Australian pistachios.

Instructions

Prepare The Topping

In a clean medium-sized mixing bowl, add the cream cheese, thickened cream, pistachio cream, vanilla bean paste, icing sugar, and 3 tablespoons of slivered pistachios. Make sure the cream cheese is at room temperature- this will help it blend more easily and create a smoother, lump-free filling. Using an electric hand mixer (or a stand mixer fitted with the paddle attachment), begin beating the mixture on low speed to prevent splashing. Gradually increase to medium-high speed and continue beating for 2–3 minutes, or until the mixture becomes thick, creamy, and silky smooth. You’re looking for a texture that holds its shape but still feels light and airy. The slivered pistachios will add a subtle crunch throughout the filling.

Cut The Stroopwafels

While the cheesecake mixture is coming together, prepare your stroopwafels. Using a heart-shaped cookie cutter(medium size works best), carefully press down into each stroopwafel to cut out two hearts per cookie. Stroopwafels can be a little firm depending on the temperature, so if needed, warm them slightly in the microwave (5–10 seconds) to soften just enough for easier cutting without cracking.

Pipe The Topping

Once your cheesecake mixture is ready, transfer it to a piping bag fitted with your preferred decorative tip– a star tip or round tip both work well depending on the look you’re going for. Pipe a generous dollop of the cheesecake mixture onto the centre of each stroopwafel heart, allowing the filling to sit proudly and show off its creamy texture.

Garnish

To finish, garnish each canapé with a pinch of crushed pistachios, sprinkling them over the top for a beautiful contrast in color and a light, nutty crunch. The green pistachios not only add texture but give the perfect visual pop against the pale cream filling and golden stroopwafel base.

Serve & Enjoy!

Helpful Hints:

• I had pictured getting 4 hearts out of each stroopwafel, but they would have been too small. You may need to angle the heart cookie cutter in such a way to enable you to get 2 out of each.

• The leftover stroopwafel pieces can be used to crush (or process) and sprinkle on desserts or used like biscuits in a traditional cheesecake base, so they needn’t go to waste.

• Stroopwafels can generally be found in the international section of IGA, woolies or Coles in Australia & I’m sure in some other boutique stores too.

• Pistachio Cream can be a bit on the sweet side, so I only use a small amount in this bite-size dessert but have a taste for yourself and add more if you need to.

Pistachio Cream Stroopwafels

Recipe

(Serves 16 Prep 20 Mins)

Ingredients

• 8 Stroopwafels
• 125ml Cream Cheese
• 50ml Thickened Cream
• 1 Tbsp Pistachio Cream
• 1/2 tsp Vanilla Bean paste
• 1 Tbsp Icing Sugar
• 4 Tbsp Slivered Pistachios crushed

Method

1. In a clean medium bowl, combine the cream cheese, thickened cream, pistachio cream, vanilla bean paste, icing sugar, and 3 tablespoons of the crushed pistachios.
2. Using an electric mixer, beat the mixture until smooth, thick, and fully combined.
3. Next, use a heart-shaped cookie cutter to cut two hearts out of each stroopwafel.
4. Transfer the cheesecake mixture to a piping bag fitted with your preferred tip. Pipe a generous dollop onto the centre of each stroopwafel heart.
5. Finish by garnishing with a sprinkle of crushed pistachios.

Serve & Enjoy!

Wine Pairing Suggestions:

Wines are often forgotten about when desserts are involved, but pairing desserts with the right wine can enhance the food experience

Sauternes

• This golden dessert wine from Bordeaux is known for its honeyed sweetness, stone fruit notes (apricot, peach), and balanced acidity. The caramel notes in this stroopwafel bite-size dessert and the creaminess of the cheesecake match beautifully with the lush texture and complex layers of Sauternes.

Tokaji Aszú

• This sweet Hungarian wine offers flavours of honey, orange peel, and dried fruit- all of which complement the syrupy base and nutty topping. Its acidity cuts through the richness of the cream cheese while harmonising with the stroopwafel’s caramel and spice.
• Serving tip: Chill lightly- too cold and you’ll lose the depth of flavour.

Moscato d’Asti

• A lightly sparkling, low-alcohol dessert wine that’s fresh, floral, and gently sweet. The bubbles and citrus notes in Moscato d’Asti provide a refreshing contrast to the creamy filling and make it ideal for a lighter, summery pairing.

Vin Santo

• Traditionally served with biscotti, Vin Santo is a Tuscan dessert wine has nutty, dried fruit and spice notes- mirroring the pistachios and stroopwafel flavours. Its warm, amber tones and slightly oxidative character pair wonderfully with the richness of the dish.

Tawny Port

• Aged tawny port brings caramel, fig, toasted nut, and dried fruit notes that echo the dessert’s own layers. The stroopwafel’s syrup and the pistachios find a warm, comforting match in the deep complexity of tawny port.
• Serve: Slightly chilled, in small glasses to sip slowly.

Other Cheesecake Recipes:

Chocolate Cheesecake With Pistachio Knafeh

Dragon Fruit Cheesecakes

Passionfruit Cheesecakes

Fig & Blue Cheese Cheesecakes