Description
Delight in these strawberry cheesecake stuffed waffles, perfectly crispy on the outside with a creamy, sweet cheesecake and fresh strawberry filling inside. This breakfast treat combines fluffy waffles and rich cheesecake in a fun, indulgent way that’s perfect for weekend mornings or brunch gatherings.
Ingredients
Scale
Waffle Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup buttermilk (or regular milk with 1 tsp vinegar to sour it)
- 1 large egg
- 2 tablespoons melted butter
Cheesecake Filling
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Other
- Cooking spray or additional butter for the waffle iron
Instructions
- Preheat and Prepare: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the surface with cooking spray or butter to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk the buttermilk, egg, and melted butter until smooth and fully incorporated.
- Make the Batter: Gradually add the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the waffles light and fluffy.
- Prepare Cheesecake Filling: In a separate bowl, blend the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy without lumps.
- Add Strawberries: Gently fold the chopped fresh strawberries into the cheesecake filling, distributing them evenly without breaking them up too much.
- Layer Waffle Batter: Pour a portion of the waffle batter onto the preheated waffle iron, covering the bottom evenly but leaving space for filling.
- Add Cheesecake Filling: Spoon a dollop of the strawberry cheesecake filling over the batter, placing it in the center so it stays enclosed when the waffle iron is closed.
- Top with Batter: Pour another layer of waffle batter carefully over the cheesecake filling to seal it inside the waffle.
- Cook Waffles: Close the waffle iron and cook according to the manufacturer’s instructions, typically for 3 to 5 minutes, until the waffles are golden brown and the exterior is crispy.
- Cool and Repeat: Carefully remove the finished waffles from the iron and let them cool slightly on a wire rack. Repeat the process with the remaining batter and filling until all waffles are cooked.
- Serve: Slice the waffles if desired and serve them warm. For an extra indulgence, drizzle with syrup or add whipped cream.
Notes
- Using buttermilk or soured milk helps make the waffles tender and adds a slight tang that pairs well with the creamy cheesecake filling.
- Do not overmix the waffle batter to avoid tough waffles.
- Make sure the waffle iron is well greased to prevent sticking, especially due to the cheesecake filling inside.
- These waffles are best served fresh but can be kept warm in a low oven for a short period before serving.
- Fresh strawberries add brightness, but you can experiment with other berries or fruit in the cheesecake filling.
