Description
Deliciously indulgent Strawberry Cheesecake Stuffed Waffles combine fluffy waffles with a creamy, sweet cheesecake filling bursting with fresh strawberries. Perfect for a special breakfast or brunch treat, these waffles have a golden crispy exterior and a rich, creamy interior that will delight your taste buds.
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 Waffle Iron: Preheat your waffle iron according to the manufacturer’s directions. Lightly grease with cooking spray or melted butter to ensure the waffles do not stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter until the mixture is smooth and well blended.
- Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a light batter.
- Prepare Cheesecake Filling: In another bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy without lumps.
- Add Strawberries to Filling: Gently fold the chopped fresh strawberries into the cheesecake mixture to evenly distribute the fruit without breaking them down.
- First Layer of Batter: Pour a portion of the waffle batter onto the preheated and greased waffle iron, just enough to cover the bottom surface.
- Add Cheesecake Filling: Spoon a dollop of the strawberry cheesecake filling directly over the batter in the center, taking care to keep the filling centered.
- Top Layer of Batter: Pour another layer of waffle batter gently over the cheesecake filling to encase it within the waffles.
- Cook Waffles: Close the waffle iron and cook according to the manufacturer’s instructions, generally 3-5 minutes, until the waffles turn golden brown and are crisp on the outside.
- Remove and Cool: Carefully remove the stuffed waffle from the iron and place it on a wire rack to cool slightly. Repeat the process for the remaining batter and filling.
- Serve: Slice the waffles if desired and serve warm. Enhance the experience by drizzling with syrup or topping with whipped cream for an extra special treat.
Notes
- Use softened cream cheese to help the filling blend smoothly without lumps.
- Do not overmix the waffle batter to keep waffles light and fluffy.
- Make sure to center the cheesecake filling to prevent it from leaking out during cooking.
- Let the waffles cool slightly on a wire rack to maintain crispness.
- Fresh strawberries can be substituted with frozen strawberries, but thaw and drain them well to avoid extra moisture.
- These waffles are best enjoyed warm for the optimum texture and flavor.
- You can add a drizzle of syrup, honey, or a dollop of whipped cream for added indulgence.
