Waffles, when they’re done right, are a superb dessert. Golden edges, soft centers, a bit of steam rising as they come off the iron—it hits a nostalgic note.
But every now and then, you want something more. Something with a little flair. That’s where Blueberry Lemon Cheesecake Waffles come in.
They’re not your everyday breakfast. They lean into indulgence, layering juicy blueberries and lemon-zested cheesecake topping on warm waffles, turning a basic morning into a little celebration.
Let’s walk through everything you need to bring this dish to life—ingredients, method, tweaks, and a few ways to make it your own.
Blueberry Lemon Cheesecake Waffles
Equipment
- Mixing bowls (2–3)
- Whisk
- Hand mixer or electric beater
- Waffle iron
- Measuring cups and spoons
- Spatula
- Small saucepan (for sauce)
- Wire rack (optional but helpful for crispiness)
Ingredients
For the Waffles
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 1 1/4 cups milk (any kind)
- 3 large eggs
- 1/4 cup melted butter (or vegan alternative)
- 1/2 cup Greek yogurt (optional)
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon (optional)
- 1 cup blueberries (fresh or frozen)
For the Cheesecake Topping
- 1 cup softened cream cheese
- 4 tbsp granulated sugar
- 1/2 tsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup heavy cream or yogurt
Optional Blueberry Sauce
- 1 cup blueberries
- 2 tbsp granulated sugar
- 1 tsp lemon zest
- 3 tbsp lemon juice
- 1/2 tsp vanilla extract
- 3 tbsp cornstarch
- 1 tbsp extra lemon juice (for cornstarch slurry)
Instructions
- Make the Waffle BatterIn one bowl, mix flour, baking powder, sugar, salt, and cinnamon.In another, beat eggs, then stir in milk, butter, yogurt (if using), and vanilla.Combine wet and dry ingredients gently. Fold in blueberries last.
- Cook the WafflesPreheat your waffle iron. Grease lightly.Pour about 3/4 cup batter into the iron. Cook for ~5 minutes or until golden and crisp.Transfer finished waffles to a wire rack.
- Prepare the Cheesecake ToppingBeat softened cream cheese with sugar, lemon zest, and vanilla.Gradually mix in cream or yogurt until light and fluffy. Chill if needed.
- (Optional) Make Blueberry SauceSimmer blueberries, sugar, lemon zest, juice, and vanilla over medium heat (~5 mins).Stir together cornstarch and lemon juice; add to pan.Cook until thickened and glossy. Set aside.
- Assemble and ServeTop each warm waffle with a generous dollop of cheesecake mixture.Drizzle with blueberry sauce and serve immediately.
Video
Notes
Cooking Tips
- Use frozen blueberries straight from the freezer to avoid blue batter.
- Let waffles cool on a wire rack to keep them crisp.
- Chill cheesecake topping for thicker consistency.
- Sauce too thick? Thin with a splash of water or lemon juice.
Helpful Tips and Variations
Hosting a brunch and want it to look as good as it tastes? If presentation matters but time is tight, some breakfast catering Chicago can recreate this kind of plated beauty—without you spending all morning in the kitchen.
Make It Vegan
- Use almond or oat milk
- Swap butter for vegan margarine or coconut oil
- Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
- Go with plant-based cream cheese and yogurt
Go Gluten-Free
- Use a gluten-free flour blend (make sure it includes xanthan gum for structure)
- Double-check your baking powder is gluten-free
Time-Savers
- Mix the cheesecake topping the night before
- Prep the sauce in advance—it reheats easily
- Use store-bought pancake mix for the waffles (just fold in blueberries and flavorings)
Flavor Twists
- Try raspberries or chopped strawberries instead of blueberries
- Add orange zest to the cheesecake topping for a citrus twist
- Mix chopped nuts into the batter for crunch
Serving Suggestions
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Once they’re plated, you can dress them up or keep them simple. Some extras to think about:
Pair them with coffee, a bold black tea, or a mimosa for brunch that feels effortless and impressive.
How to Store and Reheat
- Waffles: Keep in the fridge up to 3 days, or freeze in a single layer before transferring to a freezer bag. Reheat in the toaster or 350°F oven for 5–7 minutes.
- Cheesecake Topping: Store in a sealed container in the fridge for up to 3 days. Let it warm up on the counter before spreading.
- Blueberry Sauce: Good for a week in the fridge. Reheat gently before serving.
Equipment Tips
A double waffle iron can help if you’re feeding a group—it cuts your cooking time in half.
And if you’re making this often, investing in a nonstick Belgian-style waffle maker is worth it. The deeper pockets hold more topping and give a crispier texture.
Final Thoughts
@spicedupmom Blueberry Cheesecake Waffle! 🫐🧇💙 #miniwaffle #miniwafflemaker #wafflehouse #cheesecake #nationalcheesecakeday #easycheesecake #blueberrywaffle ♬ Backyard Boy – Claire Rosinkranz
Blueberry Lemon Cheesecake Waffles hit that sweet spot between comfort and creativity. They’re easy enough for a laid-back morning but fancy enough to make someone feel celebrated.
You don’t need a culinary degree. You just need a bowl, a whisk, a waffle iron—and maybe a quiet morning to enjoy the first bite.
You can tweak them to fit your taste or dietary needs. You can make part of the recipe ahead. You can go simple or pile on the extras.
Either way, they’re worth it.
Once you try them, they’ll make repeat appearances at your table—brunches, birthdays, lazy Sundays, or any time you feel like cooking something that makes people smile.