Strawberry Cheesecake Stuffed Waffles
A delicious fusion of creamy cheesecake and fluffy waffles, elevated with fresh strawberries, perfect for breakfast or dessert.
Ingredients
Waffle Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup buttermilk (or milk mixed with vinegar)
- 1 large egg Can be substituted with flaxseed for vegan option.
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 1 cup cream cheese, softened Use dairy-free alternative for a dairy-free version.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped Frozen strawberries can also be used if thawed.
Additional
- Cooking spray or additional melted butter for the waffle iron
Instructions
Preparation
- Gather all the ingredients on your countertop.
- Preheat your waffle iron and grease it with cooking spray or melted butter.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, egg, and melted butter until well combined.
- Gently fold the wet ingredients into the dry mixture until just combined; a few lumps are okay.
- In another bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold the chopped strawberries into the cream cheese mixture.
Cooking
- Pour a thin layer of waffle batter into the preheated waffle iron.
- Spoon a generous tablespoon of the strawberry cheesecake filling onto the center of the batter layer.
- Cover it with more batter to seal the filling inside.
- Close the waffle iron and cook until golden and crisp, about 3–5 minutes.
Serving
- Carefully transfer the waffles to a wire rack and repeat with the remaining batter and filling.
- Slice and serve warm with your favorite toppings.
Notes
Serve with whipped cream, maple syrup, or fresh fruit. These waffles can be customized with different fruits and fillings. Ensure not to overmix the batter for best results.