Mini Butterbeer Cheesecakes



2 (12-oz.) cans Dr. Brown’s cream soda
4 tsp. pure vanilla extract, divided
Cooking spray
8 stroopwafels
2 tbsp. melted butter
1 (8-oz.) block cream cheese, softened
1/4 c. granulated sugar
2/3 c. sour cream
2 large eggs
1 c. heavy cream
2 tbsp. powdered sugar


  • Preheat oven to 350°. Line two mini muffin trays with 36 baking cups and grease cups with cooking spray.
  • Prepare the syrup: In 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.
  • Meanwhile, 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.
  • Spoon 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.
  • Prepare the filling: In 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.
  • Pour 1 tablespoon batter into each cup, filling them three-quarters full. Bake for 8 to 9 minutes, until slightly jiggly in the center. Remove from oven and let cool completely.
  • In 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.
  • Remove cakes from liners and drizzle cream soda syrup on top before serving.


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