Blueberry Cheesecake Waffles
Indulge in the ultimate breakfast-meets-dessert creation with these Blueberry Cheesecake Waffles! This irresistible recipe features golden, fluffy waffles bursting with juicy blueberries, topped with a rich and creamy cheesecake glaze that’s perfectly sweetened with a hint of powdered sugar and zesty lemon juice. Whether you’re looking to elevate your Sunday brunch or treat yourself to a decadent morning meal, these waffles are as eye-catching as they are delicious. Serve them warm, drizzled with the luxurious glaze, a handful of fresh blueberries, and a drizzle of maple syrup for an extra touch of sweetness. Ready in just 35 minutes, these homemade waffles strike the perfect balance between comfort food and indulgence, making them a must-try for any breakfast lover.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 3 tablespoons granulated sugar
- 0.5 teaspoons salt
- 1.75 cups whole milk
- 2 units large eggs
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 8 ounces cream cheese, softened
- 0.75 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon lemon juice
- maple syrup (optional, for serving)
- additional blueberries (optional, for topping)
Instructions
Preheat your waffle iron according to the manufacturer's instructions.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix; some lumps are fine.
Carefully fold in the blueberries.
Lightly grease the waffle iron with nonstick spray or a little melted butter. Pour an appropriate amount of batter into the waffle iron and cook according to the manufacturer's instructions until golden and crisp. Repeat with the remaining batter.
To make the cheesecake glaze, beat the softened cream cheese in a bowl until smooth and creamy.
Gradually add the powdered sugar and beat until fully incorporated.
Mix in the heavy cream and lemon juice until the glaze is smooth and spreadable. If it's too thick, add a few more drops of cream until the desired consistency is reached.
Serve the waffles warm, drizzled with the cheesecake glaze. Top with extra blueberries and a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
3499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 400.8 g | 146% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 191.9 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 888 mg | 68% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
