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Blueberry Lemon Cheesecake Waffles

Golden-edged, soft-centered waffles get a serious upgrade with this indulgent twist.
Blueberry Lemon Cheesecake Waffles layer juicy blueberries, zesty cheesecake topping, and optional warm blueberry sauce over freshly baked waffles.
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Prep Time 20 minutes
Cook Time 19 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 6 waffles
Calories 410 kcal

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 Batter
    In 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.
    A woman mixes waffle batter in a glass bowl on a kitchen counter
  • Cook the Waffles
    Preheat 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 Topping
    Beat softened cream cheese with sugar, lemon zest, and vanilla.
    Gradually mix in cream or yogurt until light and fluffy. Chill if needed.
    A person adds an ingredient to a stand mixer while making cheesecake topping
  • (Optional) Make Blueberry Sauce
    Simmer 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.
    A spoon lifts thick blueberry sauce from a glass bowl next to a dish of cream
  • Assemble and Serve
    Top 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.
Keyword Blueberry Muffins, Brunch, Cheesecake, Chocolate Dessert, Waffles