Made with strawberries and cream cheese, these strawberry cheesecake stuffed waffles are to die for! They’re perfect for those special breakfast or brunch occasions and holiday meals when an ordinary waffle just won’t do.
Waffles are a brunch staple at my house. Especially when I’m having people over. I love to create a waffle bar and let them make their own creations.
But sometimes I want something a little extra special, and that’s where these strawberry cheesecake stuffed waffles come into play.
They are super tasty!
And filled waffles seem like they’re complicated, so everyone is always impressed. But they’re really not that hard to make.
Especially if you have my favorite stuffed waffle making machine. It even comes with built-in tongs that make it really easy to get the waffles from the griddle to the plate without having them fall apart. But more on that later.
This post may contain affiliate links. We make a small commission if you buy the products from these links (at no extra cost to you). As an Amazon Associate, I earn from qualifying purchases. But we only recommend products we would use ourselves. For more information, click here to see our disclosures.
Here is your shopping list:
- dairy – 1 8-ounce package cream cheese
- sweetener – 1 cup sugar
- flavoring – 2 teaspoons vanilla extract
- fruit – 2 cups fresh strawberries
- waffle mix – 2 boxes of store-bought waffle mix (I used Hungry Jack Belgian Waffle Mix) or your favorite homemade waffle recipe. Note that stuffed waffles use a lot more batter than regular waffles. As an example the 2 boxes I used were supposed to produce a total of 24 4-inch waffles, but I only got 8 stuffed waffles out of them.
- Replace fresh strawberries with frozen ones that have been thawed. Make sure to drain off the juice or your waffle batter will be too runny.
- You can also use 1 cup of strawberry preserves instead of 2 cups of fresh strawberries.
A stuffed waffle maker* is the key to making good stuffed waffles.
It’s thicker (1 3/4″ deep) than standard Belgian waffle makers (which are 1″ deep). And that’s what gives you enough room for the waffle batter and the filling.
You can buy it from Amazon HERE*.
How to make strawberry cheesecake stuffed waffles
Take the cream cheese out of the refrigerator a couple of hours in advance, so it has time to soften.
Pre-heat the waffle iron. This step is very important or the waffle batter will run out the sides when you pour it in.
Chop the strawberries into small pieces.
Mix the batter
Combine 1 package of cream cheese, 1 cup sugar and 2 teaspoons vanilla in a mixing bowl. Beat with the mixer until smooth.
Add in about half of the chopped strawberries and mix until combined. You can do this with the mixer on low speed or by hand.
In another bowl, prepare the waffle mix according to the package instructions.
Fill the stuffed waffle maker
Pour enough of the waffle batter in the waffle maker to cover the slots in the bottom. This will usually take between 1/3 and 1/2 cup of batter.
Add about 3 Tablespoons of the strawberry cheesecake mixture and a few chopped strawberries to the center of the waffle batter.
Don’t put it too close to the edge.
Otherwise the filling will spill out of the waffle when it’s cooking and make a mess.
This can also cause the waffles to stick to the sides of the waffle iron which makes them difficult to remove cleanly.
Top with enough waffle batter to cover the cream cheese and fill up the rest of the waffle maker.
Cook the waffles
Close the top, clasp the handles and flip the waffle iron over.
Cook for 10 to 12 minutes.
Do not open the waffle maker while the waffles are cooking. They will stick to both sides of the waffle maker and split in half, making a big mess in the process.
When the waffles are done, use the tongs that are part of the stuffed waffle maker’s handle to move the waffle to a plate.
Repeat the layering and cooking process with the rest of the batter.
Serve with fresh strawberries and a sprinkle of icing sugar or whipped cream.
How to serve for a crowd
If you want to serve a bunch of waffles all at one time, you can keep them in the oven on low heat until you are ready to serve them.
I usually line a cookie sheet with paper towel and put it in the oven.
Then move the waffles onto it in a single layer as they’re finished cooking.
They will usually keep for about an hour this way before they either get too dried out or start going soggy.
The other option is to make them a few days in advance and freeze them. Then when you’re getting ready to serve them, heat them back up in the oven at 350F for about 15 minutes.
If your waffle iron is clean, the waffles should not stick when they are fully cooked. However, if you have problems with this, you can spray the inside of the waffle maker with cooking spray or brush it with a little vegetable oil.
Yes. Wait until they have cooled completely. Then put them in ziploc freezer bags and freeze for up to 3 months.
Since stuffed waffles are often too large to fit in a toaster, heat them at 350F on the rack of a toaster oven or regular oven for about 15 minutes. This will help to keep the outside crispy.
Other brunch recipes you might like
- Crustless quiche lorraine
- Strawberry mimosas
- Maple pecan scones with cinnamon butter
- Homemade buttermilk pancakes
- Banana bread with streusel topping
Strawberry Cheesecake Stuffed Waffles
- Stuffed Waffle Maker
- electric mixer
- 2 mixing bowls
- measuring cups and spoons
- 8 ounces (1 package) cream cheese softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries chopped or mashed
- 2 boxes waffle mix
- Heat the waffle iron.
- With an electric mixer, combine cream cheese, sugar and vanilla until smooth.
- Add in about half of the chopped strawberries and mix until combined.
- In another bowl, mix waffle mix according to the package instructions.
- Pour in enough of the waffle batter to cover the slots in the bottom of the waffle iron, usually between 1/3 and 1/2 cup.
- Add about 3 Tablespoons of the strawberry and cream cheese mixture, along with a few chopped strawberries to the middle of the waffle batter.
- Top with enough waffle batter to cover the cream cheese.
- Close the waffle maker, clasp the handles and flip it over.
- Cook for 10 to 12 minutes.
- Use the waffle tongs that come with the waffle maker to move the waffle to a plate.
- Repeat with the rest of the batter.
- Do not open the waffle maker or remove the waffle tongs while the waffles are baking.
- Only add a small amount of the cream cheese filling, and make sure it isn’t too close to the edge of the waffle maker. Otherwise, it will run out the side and make a mess. This can make the waffles difficult to get out because they may stick to the sides.
- Stuffed waffles use a lot more batter than regular waffles. As an example the 2 boxes I used were supposed to produce a total of 24 4-inch waffles, but I only got 8 stuffed waffles from them.
- Fresh strawberries can be replaced with 2 cups of frozen strawberries (thawed and drained) or 1 cup of strawberry preserves.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our strawberry cheesecake stuffed waffles recipe? Tell us in the section below.
This post was originally published on July 3, 2021 but was updated with new content on July 13, 2022.